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Baked Sweet Potato Fries Recipe

Ingredients

How to make it

  • Preheat oven to 450 degrees Fahrenheit.
  • Line 2 baking sheets with parchment paper, set aside.
  • Cut up the sweet potato into thin strips, about 1/2 in width. Once they are all cut up, pat the fries dry with a paper towel.
  • Transfer to a large bowl. Add olive oil and seasonings to the bowl and coat fries completely.
  • Spread out fries on the baking sheets in a single layer; try not to crowd the fries, or else they will not get crispy.
  • Bake for 10 minutes, remove from oven. Flip all of the fries, making sure they are spread out again. If you have some thinner fries, you may want to remove those during the flipping process so they don't burn. Bake for another 10-15 minutes (keep an eye on them!), until fork tender and crispy on the outside. Serve hot :)

Reviews & Comments 1

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    " It was good "
    bakerme ate it and said...
    I love the crispy sweet potato fries served in restaurants. Anxious to try making them at home, I chose this recipe for its simplicity, both in ingredients and roasting method. I used one medium sweet potato for just the two of us and it was plenty. The amount of olive oil seemed excessive, so I drizzled on just enough to coat the potato strips and used only a light sprinkling of kosher salt to season them so we could taste the potatoes and not only spices. The potatoes were done in 20 minutes exactly in my oven and, while they were soft and tender on the inside, they weren't crispy at all on the outside, as described in the introduction. The recipe doesn't say whether or not to peel the potatoes and I didn't, preferring to keep the skins on to add structure and to make them a little healthier. Previous attempts at making sweet potato wedges with peeled potatoes resulted in wedges that were so soft they were hard to pick up without them falling apart. Overall, I will definitely make these again, but I won't call them 'crispy'. Added to the I Made It group on May 12, 2016: Baked Sweet Potato Fries
    Was this review helpful? Yes Flag
  • NPMarie 10 years ago
    IMI review
    Icecreammuffins

    Please add this recipe to the "I Made It" group..thank you!
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    " It was excellent "
    keni ate it and said...
    Delicious. :) We aren't big sweet potato fans, but, as I always say, I try to incorporate even foods we are less fond of... these, however, were all eaten! :) I did make two dipping sauces for them. The only problem I had was that I used 3 large sweet potatoes and only doubled the oil, and it was still plenty. They were SO soft inside, but didn't get quite as crispy as I would have liked... next time, I will just decrease that a bit, and not change anything else. :) Thank you for the recipe... I added a pic!
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icecreamuffin Abilene, TX

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