Baked Sweet Potato Fries

Total Time:
35 min
Prep:
5 min
Inactive:
10 min
Cook:
20 min

Yield:
3 to 5 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • 1 tablespoon House Seasoning (recipe follows)
  • 1/2 teaspoon paprika
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Per Serving (based on 3 servings): Calories: 273; Fat: 9.5g (Saturated Fat: 1g); Protein: 4g; Carbohydrates: 44g; Sugar: 9g; Fiber 7g; Cholesterol: 0mg; Sodium: 1,670mg

For the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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4.0 118
This recipe tasted great but like the others, I had a problem with soggy potatoes when I tried to flip them.  20 minutes cooking time is a REALLY ridiculously short baking time for raw potatoes even at 450 degrees.  I left them in about 35 minutes and they were just starting to crisp up.  I think I also overcrowded the pan a bit.  I will make these again putting fewer on the pan and increasing cook time to 45 minutes. item not reviewed by moderator and published
my kids love it, so that means its time to have more kids item not reviewed by moderator and published
GREAT RECIPE. THOSE THAT COMPLAINED THEIR FRIES WERE NOT CRISPY MAY HAVE CROWDED THE PAN. MY FAMILY LOVES BAKED SWEET POTATOES SO I TEND TO SQUEEZE TOO MANY ON A SINGLE PAN SO I DON'T HAVE TO WASH TWO COOKIE SHEETS THE MORE YOU CRAM ON THE COOKIE SHEET THE SOGGIER THEY COME OUT.  YOU HAVE TO GIVE THEM AMPLE SPACE FOR THE WATER TO EVAPORATE AND FOR SOME REASON DON'T ROAST ANYTHING ELSE IN THE OVEN AT THE SAME TIME item not reviewed by moderator and published
Tried this recipe as it seemed trusted and parsimonious. Outrageous amount of salt! Disgusting. Terrible. Paula Deen is a piece of human trash. JERRY item not reviewed by moderator and published
These were not crispy at all and the temp was waaaaay too hot which made the fries black. Say no to this one, although they were flavorful. item not reviewed by moderator and published
You can't really call these fries. I baked them until well browned on two sides but they were not crispy. (the exceptions were the very slimmest pieces, more like shoestring potatoes than fries.) They tasted OK but were floppy, like soggy fries. item not reviewed by moderator and published
I tried this recipe last night, and they came out great! Although had I stirred them occasionally like the recipe stated, perhaps some of mine wouldn't have burned. Some came out crispy and some on the soft side, but it was a good combination. Will definitely make this again! item not reviewed by moderator and published
so good item not reviewed by moderator and published
Hi, I like the recipe, especially with the salt/pepper/garlic mix. Although, I followed your recipe but my fries did not came out crispy like fries should be. What has gone wrong? item not reviewed by moderator and published
I like mine dipped in buffalo sauce. Delicious! item not reviewed by moderator and published
These were fantastic! Mine were a teensy bit on the floppy side as well, but as it happens that's my favorite kind of fry (I'm weird, I know). I was liberal with the seasonings, and also added a bit of cayenne. While browsing through some different sweet potato recipes, I saw that people really liked pairing Ina Garten's sweet potato fries with lime cayenne mayonnaise. Tried it out with these--amazing! I also made spicy salmon croquettes that night, and the lime cayenne mayo went well with both. item not reviewed by moderator and published
This was really really good. My fries came out pretty crispy - just as crispy as when I have them fried in restaurants. The key to this seemed to be two things 1) I added the seasoning early (1 hour before putting them in the oven) and let the extra liquid drain onto a paper towel 2) I cooked them on convection roast. The convection setting seemed to really brown them nicely. My husband won't touch sweet potatoes normally, but he gobbled these right up. item not reviewed by moderator and published
I made these tonight and although I made a much smaller amount (so I guessed on the amount of seasoning) I thought they were delicious. I didn't use parchment paper, just put them right on the baking sheet and turned them once halfway through the cooking time, and they definitely came out crispy on the edges. They are baked so they obviously aren't going to be as crispy as they would be if they were deep fried, but they had just the right balance of savory and sweet and were crispy enough to make them really great. (And a lot healthier than anything deep fried!) item not reviewed by moderator and published
Oh boy were these delicious! I agree that these are a good balance of savory and sweet. The amount of seasoning you use can be tailored to your taste. The only downfall you will have with any sweet potato fry (baked, fried or otherwise) is that they never get crispy like fried russet potatoes. This is mostly do to the natural water content of the potato. Otherwise than that, they are delicious. item not reviewed by moderator and published
The best potato fries I have had to date. They had just the right amount of savory and sweet (without the sweet being too much). item not reviewed by moderator and published
Seasoning was good. Didn't get crispy; were limp item not reviewed by moderator and published
Very good flavor and easy to do! item not reviewed by moderator and published
Best sweet potato fries I have made. Used only one large potato as it was for two. Cut the potato in half, cut into fries, then put them in a baggie and added a tablespoon or two of olive oil. I guessed on the spices as I was downsizing. Baked on parchment paper for 10 minutes, turned them and then baked for another 15 (or more minutes until the edges started to look slightly charred. They were not crispy, but certainly not limp or soggy. item not reviewed by moderator and published
these are the BEST sweet potato fries I've ever had!! if they didn't get crispy for you, you probably didn't 1 have the over hot enough 2 turned them too often or 3 didn't put enough oil item not reviewed by moderator and published
Awesome ! they came out sooooo good ! item not reviewed by moderator and published
The potatoes did not get crispy at all. item not reviewed by moderator and published
These taste great...will make again! Use small amount of EVO oil and bake on parchment paper like it says. They are not going to crisp like deep frying. Sprinkle with powdered sugar for something different and sweeter. item not reviewed by moderator and published
Tried these tonight. Only did one large as its just me and hubby. The flavor was tasty, but they never crisped up. They were more like steamed. My oven is always dead on with regards to temp. Matter of fact I keep 2 temp gages in it. The tips got very dark and some burned. But they were so wimpy. Next time I will fry them like normal. item not reviewed by moderator and published
everyone in my family and my school and my friends know i love FRIES : i love them so much!!! item not reviewed by moderator and published
Don't waste your time with this recipe! They didn't get crispy at all. item not reviewed by moderator and published
Uggg....this was WAY to salty! Ruined my dinner!!! Leave the salt out and add at the end!!! item not reviewed by moderator and published
quick, easy, tasty. What more could one ask for? Some were crispier than others but the flavor and seasoning made up for the not crispy. I'll make then again cutting the sticks about 1/2" square item not reviewed by moderator and published
Very tasty, as other reviewers posted they aren't very crispy but that's what you get when you bake. Perhaps a different oil. Even though they weren't crispy I couldn't help but go back for more! item not reviewed by moderator and published
These were good but I didn't get the crispiness I would have liked; I did make a lot of mistakes like overcrowded them and maybe added too much oil (as some mentioned not to do. I turned them up to 500 degrees when about half way done to try to help; I think I may try another oil such as vegetable or canola next time which may help crisp them more... Flavor was great! : item not reviewed by moderator and published
these were excellent and easy. I used a baking stone and made the fries shorter. the edges crisped up and the kids loved them. item not reviewed by moderator and published
easy to do.great taste kids loved them item not reviewed by moderator and published
You need to use a heavy metal baking pan (greasedwithout parchment and preheat the pan along with the oven. Also very little oil or they will be limp. I LOVE THESE and so do my picky eaters! item not reviewed by moderator and published
Made the recipe with only a 1/2 cup of salt and the rest as the recipe calls for. Cooking time was perfect. Flipped fries at ten mins in. After twenty, they came out perfectly! Really love them. So tasty!! item not reviewed by moderator and published
I agree pretty horrible. This recipe is similar to others on the web. I've tried many times and they never come out crispy this way. Just brown, soggy and sometimes rubbery. You need to soak them in water then coat with seasoning and cornstarch and oil to get it crispy. item not reviewed by moderator and published
Terrible!! I baked these on parchment, about 10 min. longer than directed, but they were still limp, soft, nothing like a French Fry and starting to burn! Never again. item not reviewed by moderator and published
I didn't use parchment paper but I cooked these for twice as long at 450 and they still weren't like fries. The edges were burnt and the middles were soggy. I'm super dissapointed. item not reviewed by moderator and published
My fries were soggy on parchment- used metal baking sheet with success the 2nd time. Also, it took twice as long as the recipe suggests to cook the fries. item not reviewed by moderator and published
I love this!!!! I used a metal baking sheet and sprayed it with a baking spray to help me get the outside crispy. Loved the flavor and texture. The second time I made this I added cayenne pepper for some extra heat...very very good. The third time I added a little Cinnamon...very good also. Thanks Paula. item not reviewed by moderator and published
These fries are so easy to make, and they taste great! item not reviewed by moderator and published
This has become a staple in my house! The boys and man of the house love it, and its great because it's healthy AND tasty. I don't use paprika, just the house seasoning, and I use a regular knife instead of a crinkle cut knife. item not reviewed by moderator and published
These fries took twice as long to bake, at the given temperature. The final texture I achieved was not fry-like. The flavor was pleasing, though I didn't add paprika to mine. item not reviewed by moderator and published
I used cajun spice which turned out very good. item not reviewed by moderator and published
I think the cook time and temperature is wrong, burnt on the outside but still not crisp, nothing like the sweet potato fries I've had a restaurants. item not reviewed by moderator and published
Could not get them crispy ! item not reviewed by moderator and published
Very good! I made it with Churrasco with Chimichurri sauce and tossed the potatoes with a tablespoon of chimichurri. Delicious! I also cut them very thin and baked them until very brown. Better than the frozen ones I buy! item not reviewed by moderator and published
Takes some fiddling to get the baking time right. I sprinkle the hot fries with Chinese Five Spice - yum. item not reviewed by moderator and published
This is a keeper!! The family loved it even my picky 5 yr old. I will be making these frequently. I followed the recipe exactly with 1 exception, I cut the pepper in half. Super easy, Super fast, Super cheap! item not reviewed by moderator and published
Delicious. They didn't turn out crispy for me, but I know that's hard to accomplish in the oven. Used our freshly harvested home-grown sweet potatoes. I made a raspberry sauce to dip them in, it was delicious. item not reviewed by moderator and published
can't get the recipe! item not reviewed by moderator and published
Fantastic. Sweet and healthy.... but I recommend going easy on the pepper. item not reviewed by moderator and published
Loved these! So tasty and easy. item not reviewed by moderator and published
these sweets are so good and are healthy too!! item not reviewed by moderator and published
What a great way to get in a healthy carb! Love them...even great reheated. item not reviewed by moderator and published
@ Salt free cook- If you actually read the recipe you would find that she is giving you the recipe for her house seasoning. You don't actually use 1 cup of salt in the recipe, only a tablespoon... item not reviewed by moderator and published
Very good. used my convection bake and they were nicely crispy. item not reviewed by moderator and published
I love these sweet potato fries! People in my house are about to protest b/c I make them so often. I can't help myself. Love them and love Paula! :) item not reviewed by moderator and published
Very easy and very good! They are better then normal fry's. item not reviewed by moderator and published
yum! item not reviewed by moderator and published
Easy to make and pretty tasty. I just wish there was a way to get them crispier. They do taste great though. item not reviewed by moderator and published
My husband and I LOVED these sweet potato fries! Baked them roughly 20 min, tossing every 5. The smaller pieces were crispier, so next time I'm going make sure most of them are skinny and not too thick. YUM. Made them with fresh broccoli and Giada's rosemary chicken burgers. Perfection. item not reviewed by moderator and published
Pretty good, bake time was a little too long, maybe 15 mins. I also added a little rosemary which was awesome : item not reviewed by moderator and published
I'm pretty good at following a recipe. After the cook time, they were mushy. Not anything like a baked veggie. I upped the temp and let them go a bit longer, but just burned. item not reviewed by moderator and published
I don't think the viewer read it wrong. It says cut into 1/4 inch long slices. It should say cut into 1/4 inch thick slices and then 1/4 inch strips. That makes more sense. item not reviewed by moderator and published
To the previous poster, you didn't read the directions correctly. You cut the entire sweet potato into 1/4" slices, like giant ovals. Then you cut the large slice into 1/4" strips. They will look like french fries, not peas. item not reviewed by moderator and published
I don't get it. 1/4 inch long by a 1/4 inch wide? These "fries" would be the size of peas. item not reviewed by moderator and published
Excellent recipe. The house seasoning mix balances the sweetness of the potatoes perfectly. item not reviewed by moderator and published
Very simple and easy to make.They were gone as fast as I could make them. I always love Paula's Recipes. item not reviewed by moderator and published
Delicious!!! Very comforting and healthy. I can't wait to make some more. Yumm item not reviewed by moderator and published
Absolutely tasty and easy to make. I love the dry mix of fresh ground black pepper, garlic powder and especially kosher salt, which seems to give the sweet potato fries more depth. I followed Sandra Lee's tip on pre-heating the baking pan before baking the sweet potato and they came out crispy on the outside but nice and soft on the inside. Loved this dish! item not reviewed by moderator and published
I'm a novice when it comes to cooking and these fries were very simple to make and tasty too! Even my picky toddler ate them! Thanks, Paula for another fantastic recipe! item not reviewed by moderator and published
These have great flavor. They are on the soft side since they are baked. They are not crunchy in the least, but that's to be expected since they aren't fried. item not reviewed by moderator and published
this is a brilliant way to get kids to eat sweet potatoes. my family and friends thought they were delisous....will make them more often.. item not reviewed by moderator and published
I only gave it three stars because the cook on this recipe is partly to blame for the failure, otherwise I would give it 1. The only thing I can comment on is flavor. I did not care for the garlic flavoring. This was not a typical sweet potato fry recipe for me. I prefer something more salty and sweet. Don't get me wrong, I like garlic (a lot it just didn't work for me in this recipe. item not reviewed by moderator and published
Very simple and easy to make! A favorite in our house! Mmm!!! item not reviewed by moderator and published
OMG! Tasty and so easy to make! I will definitely pass this on to family and friend!! item not reviewed by moderator and published
* 2 1/2 tablespoons paprika * 2 tablespoons salt * 2 tablespoons garlic powder * 1 tablespoon black pepper * 1 tablespoon onion powder * 1 tablespoon cayenne pepper * 1 tablespoon dried oregano * 1 tablespoon dried thyme house seasoning^ item not reviewed by moderator and published
Being baked instead of fried, these are absolutely delicious, and healthier too. I have made baked sweet potato fries in the past but the house seasoning and a slightly higher oven temp made these very tasty. Will be making these again and again and again.....Thanks Paula item not reviewed by moderator and published
where are the ingredients for the house seasoning? item not reviewed by moderator and published
I loved these fries! They are more on the soft side, which is to be expected since they're not fried. The house seasoning was really good on them and I cant wait to try it on other things. I used half regular paprika and half smoked paprika which was yummy! I baked them for 20min @ 450 and then another 15 @ 425. One thing I forgot about was the parchment paper on the baking sheet. These fries tend to stick so make sure you put the parchment down. I will be making these again soon! item not reviewed by moderator and published
Fantastic! I eliminated the "mushy fry" problem by simply baking them on a cooling rack set on top of a baking sheet. They were absolutely amazing, and I highly recommend doubling this recipe if you have more than 4 people. They were disappearing as fast as they came off the tray! item not reviewed by moderator and published
My 11 year old daughter made these for dinner on Friday. Very easy and delicous! I will definitely make this again, and I think she will too! item not reviewed by moderator and published
God bless you Paula! My kids ate sweet potatoes two days in a row. Heck, they kind of fought over them - one kid complaining that another took too much! Half the family would not touch a sweet potato before I found this recipe and I like how easy it was to make. I put them on the same tray as frozen chicken tenders and everything was done at the same time! It is great to find a delicious way to inject a little nutrition into my athletic and often hungry kids. I sprinkled them with cajun seasoning, which my kids like, but, I intend to try her spice mix next time. item not reviewed by moderator and published
After several attempts finding a good Baked Sweet Potato Fry recipe, I came across Paula's. Thanks to all who posted reviews with hints and tips for fries with a more "fry like" texture. I used the microwave method, tried to keep the fries a consistent size, placed them on a cookie sheet over a baking sheet and baked them for about 30 minutes. My only problem was that I didn't make enough to feed 6 hungry men! Will definitely be making these again!!! item not reviewed by moderator and published
Obviously some reviewers haven't read the recipe.. The 1c salt is for a huge batch of the seasoning that you can use over and over again. You're not dumping all of it on the fries. Anyway, these are great and a wonderful alternative to regular deep fried fatty unhealthy fries. Yes, they don't crisp like regular fries, but they're tastier and healthier. item not reviewed by moderator and published
I haven't tried it yet, but a long time ago, my niece used an egg white wash over veggie slices and baked them to make them a crispy alternative to frying. Has anyone tried this for the sweet potato fries? I'm thinking I'll take a stab at it with this recipe...I'll get back to you and let you know... item not reviewed by moderator and published
These have an excellent flavor and I realize they don't have the same crunch that frying them would give, but I choose to have good flavor that's healthy over great flavor that's horrible for you(most of the time). As to the person who wrote 1 cup salt...did you bother reading the recipe at all? Anyway, I think I will try to put under the broiler next time to see if it helps with the crunch, but very good as it is! item not reviewed by moderator and published
I liked these fries. I put the on a preheated cooking stone decreased temp to 450. Turn them every 5 min so they won't burn. Will make again! item not reviewed by moderator and published
I found the seasoning for the fries very tasty. My DH and I really enjoyed them. As others I have been having trouble making a crispier baked sweet potato fry. I am going to try the recommendation of putting them on a hot pan. What I have been doing that works pretty well is I put them in the broiler on high for about 5-7 minutes at the end of the baking time. They still aren't what you would call super crispy, but much better than without putting them in the broiler. item not reviewed by moderator and published
I think you have to know that these aren't going to be like the fries you get at a fast food place. That said, I did what another reviewer said and blanched the potatoes first. I think this was helpful. I also ended up baking them for at least 20 more mins. I used two baking sheets to make sure and not crowd and the fries came out not stand up like she has in the pic crispy, but crispy. The flavor was good and my husband even liked them, so I call that a success. The last recipe I used for sweet potato fries he didn't like at all. item not reviewed by moderator and published
i started the fries at 450, then after about 15 min reduced the heat to 350 and baked for an additional 15 min. this helped to crisp them up more without scorching them. sweet potato fries are really hard to get crispy in the oven. this is not a flaw of the recipe. even deep fried sweet potato fries tend to want to clump together and go mushy! i also like spice so i subbed cayenne and a pinch of chipotle for the paprika. i serve them with two dipping sauces--one chili sauce and one half grainy brown mustard, half lowfat mayo. yummm item not reviewed by moderator and published
I love this recipe. I did not use the paprika though. I thought the salt, pepper, and garlic powder really made the fries taste pretty good. They weren't super crunchy but some had a little crunch to them (I cut them smaller than she said to, and made sure I turned them while I baked them) and they turned out great. I will definitely make these again. They are super easy and tasty. A good change from the normal way of eating sweet potatoes. item not reviewed by moderator and published
First time I ever tried to make sweet potato fries, and baking them is BAD BAD BAD. Yeah, they cooked OK, but fries are suppose to be crisp! I even extended the baking time by 10-15 minutes. Next time, just deep fat fry them.. item not reviewed by moderator and published
The flavor of the sweet potato and the seasoning was great, but the fries were oily and limp. I would not make this again. item not reviewed by moderator and published
This recipe could be written better, sure. But the person who said "1 CUP OF SALT?! Really?" clearly has limited discriminating ability. You're not supposed to use the whole seasoning mix - just use it to season the fries to taste. As for the limpness, a few folks gave good advice - parcooking the potatoes will take the hard edge off of them so they bake faster - and the water will evaporate, leaving a crunchier fry. I usually cut to desired size, quickly blanche (2 minutes tops!), and let them dry on a rack till dry to the touch. Then bake (or fry twice for a really nice crunch!) The hot pan trick is great too, especially when baking. So for those who have complaining about limp fries: you'd be complaining about too many steps if you went through all that. Learn technique, not recipes; then you can spot a badly written recipe and improvise how YOU like it, rather than some celeb. item not reviewed by moderator and published
Followed the recipe pretty close to the T and I love them. My wife thought they were a little hot (individual taste is not a way to judge a recipe - I used jalapeno flakes to bump up the flavor. I put the chips and all spices in a plastic bag to coat all the surfaces. I then added the olive oil and re-shook. I then placed them on the tray. In this manner, I had no spices spill out on the tray (paprika) as another reviewer was troubled with. The chips were limp and I expected them to be. They are that way when I buy them out in a restaurant. Next time, I will try loading them all on a cooling rack so all sides are elevated in the oven. I may also try Tyler Florence's method of heating up the oven cooking tray first so they start to cook right away. It may not work. When I deep fry them, they DO NOT stay crisp beyond the initial minute or so when I remove them from the fryer. Lots of vegetables don't stay crisp when fried unless you put a flour type coating on the outside. Will I make them again? Absolutely. They were wonderful and a different way to eat those wonderful sweet potatoes or yams. Jim in So Calif item not reviewed by moderator and published
These were super simple, and had a great taste. It is tough to get sweet potatoes evenly cut into 1/4 inch sticks - because sadly ***sigh*** not all of us have your knife skills Ms. Paula : ) My issue was the fact that when you sprinkle the paprika on the fries you inevitibly get some on the pan, which burns very quickly. Although they still tasted fine, the appearance wasn't terribly appealing... Would love to know how to get around this, since I think the paprika is essential to the flavor... I suspect those that had trouble with the fries being limp/soggy either used too much EVOO to toss them in, or cut the fries too thick. item not reviewed by moderator and published
Not as bad as some say, however, not as good as others say. These "fries" were more like baked sweet potatoes. item not reviewed by moderator and published
After reading some of the reviews, I was not sure if I should even attempt to make these fries! ...But they came out great! I did follow some of the reviewers? suggestions... I microwaved the whole sweet potatoes for a bit until they were about 75% done and I had the baking sheet in the oven so that it was already hot when I put the potatoes on it. They were not super crispy, but they were not soggy either ? I liked the texture & they were very tasty, the seasoning was great. My husband really liked them as well. Try out this recipe ? it?s a keeper in my book. item not reviewed by moderator and published
I made these tonight and thought they came out really well, although they burned quickly on the bottom. They still tasted great, i'm just not sure how to avoid the burning given they got that way after just 10 - 15 minutes. I added a dash of all spice and cinnamon to the seasoning blend; very tasty. item not reviewed by moderator and published
I used the temp and time but used taco seasoning instead of the garlic and paprika, absolutely delicious! I totally agree with the previous comment re: microwaving the potatoes first, I have tried to make them before and they were soggy and gross, they turn out nice and crispy if you pop them in the microwave first. item not reviewed by moderator and published
Thanks for the tip! How do I make the lime cayenne mayonnaise please? item not reviewed by moderator and published
Sorry for the delayed reply! Lime Cayenne Mayo: 1/2 cup mayonnaise, 1/2 tsp lime zest, 1/4 tsp cayenne pepper (or more, to taste), 2 Tbsp fresh lime juice. Mix it together, and voila! item not reviewed by moderator and published
Right on yummy. item not reviewed by moderator and published
Ashleigh- thank your your excellent suggestion to incorporate the Lime Cayenne Mayo. For those that want less "floppy". Consider using your mandolin and making chips- move to 1/4 from the standard 1/8. The flavor profile is excellent and we only really enjoy sweet potatoes in recipes that are not SWEET, lol. item not reviewed by moderator and published
My oven was hot enough; I didn't turn them too often; they had ample oil. They simply didn't get crisp except for thin pieces that were burnt. item not reviewed by moderator and published
Maybe they fried them? item not reviewed by moderator and published

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