Baked Sweet Potato Fries

Total Time:
35 min
5 min
10 min
20 min

3 to 5 servings

  • 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

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.

View All

Cooking Tips
Loading review filters...

    109 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    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.
    Thanks for the tip! How do I make the lime cayenne mayonnaise please?
    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!
    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.
    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!)
    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.
    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).
    Seasoning was good. Didn't get crispy; were limp
    Very good flavor and easy to do!
    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.
    Sorry. Agree with those that said they were soggy. I did all the recommended suggestions - watched the oven temp (nice and HOT, made sure there was enough oil on the potatoes, didn't turn them too often, spaced them out (not too crowded etc. Flavorful yet soggy fries. Won't make again.
    I would say flavorful yet limp ... but I agree, I won't make this recipe again. 
    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
    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.
    Awesome ! they came out sooooo good !
    The potatoes did not get crispy at all.
    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.
    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.
    everyone in my family and my school and my friends know i love FRIES : i love them so much!!!
    Don't waste your time with this recipe! They didn't get crispy at all.
    Uggg....this was WAY to salty! Ruined my dinner!!! Leave the salt out and add at the end!!! 
    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
    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!
    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! :
    these were excellent and easy. I used a baking stone and made the fries shorter. the edges crisped up and the kids loved them.
    easy to do.great taste kids loved them
    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!
    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!!
    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.
    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.
    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.
    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.
    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.
    These fries are so easy to make, and they taste great!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Fall Produce Guide