Oven baked sweet potato fries
Oven baked sweet potato fries are thin-cut sweet potatoes coated with cornflour and a little oil, then baked until browned at the edges. They make a simple, seasoned side dish without deep-frying.
Ingredients
- 500 gsweet potatoes
- 1 tspcornflour
- 1 tbspvegetable oil or olive oil
- to tasteseasoning of your choice
Instructions
- 1
Preheat the oven
Preheat the oven to 250°C / 40°F, as stated in the recipe.
- 2
Cut the potatoes
Peel the sweet potatoes and cut them into thin sticks.
- 3
Coat the fries
Put the sweet potato sticks in a bowl with the cornflour. Toss until evenly coated, breaking up any lumps, then drizzle over the oil and stir to coat.
- 4
Arrange on tray
Place the fries on a greased baking tray, spacing them apart.
- 5
Bake until browned
Bake for about 15 minutes, turning the fries halfway through, until the edges begin to brown.
- 6
Leave to crisp
Take the tray out of the oven and leave the fries on it for 5–10 minutes so they can crisp further.
- 7
Season and serve
Toss the fries with your chosen seasoning and serve.
What are sweet potato fries?
Sweet potato fries are batons of sweet potato cooked until tender inside and browned on the outside. They are a popular American-style side, often served alongside burgers or other casual meals.
This version uses cornflour and a light coating of oil before baking. Leaving space between the fries helps them brown rather than crowd together on the tray.
Nutrition and macros by portion
The nutrition label shows one serving as written: 138 calories, 2g protein, 26g carbs, 3g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less oil | 97 kcal | 1g | 18g | 2g |
| This serving | As written | 138 kcal | 2g | 26g | 3g |
| Hungry | Larger portion | 207 kcal | 3g | 39g | 5g |
The sweet potatoes provide most of the carbohydrates, while the oil supplies most of the fat; the dish has only a small amount of protein. Serve a portion alongside a protein-rich main and vegetables for a more rounded plate.
Getting the coating right
Cornflour: toss the cut potatoes thoroughly so the coating is thin and even. Break up any clumps before adding the oil.
Oil: add it after the cornflour and stir to coat the sticks. The recipe allows either vegetable oil or olive oil.
Cutting and spacing
Even sticks: cut the sweet potatoes to a similar thickness so they cook at roughly the same rate. Thin sticks are specified in the method.
Room on the tray: arrange the fries with a gap between each one. If they touch or overlap, they may not brown as evenly.
When are they done?
Look for edges that are starting to brown after about 15 minutes in the oven. Turn the fries halfway through so both sides have a chance to cook.
The recipe also calls for a 5–10 minute rest on the baking tray after baking. This gives the fries time to crisp further before seasoning and serving.
Seasoning and serving
Seasoning: add your preferred seasoning after baking, as directed. Start with a light coating and adjust to taste.
Serve the fries as a side dish with a main of your choice. Their sweet, browned edges work well alongside savoury dishes.
Timing and oven temperature
The listed total time is 20 minutes, while the method specifies about 15 minutes of baking plus a 5–10 minute rest. Allow extra time if peeling and cutting takes longer.
The supplied oven temperature reads 250°C / 40°F, which gives conflicting values. Check the original recipe before baking rather than relying on an uncertain temperature.
Recipe notes & tips
- Cut the sticks to a similar thickness for more even cooking.
- Mix the cornflour through thoroughly before adding the oil.
- Space the fries apart on the greased tray.
- Turn the fries halfway through baking.
- Leave them on the tray for 5–10 minutes after baking to help them crisp.
- Add your chosen seasoning just before serving.
Variations
- Smoky seasoning: toss the baked fries with a smoky seasoning of your choice.
- Herby finish: add dried herbs to the fries after baking.
- Peppery fries: season with black pepper to taste before serving.
- Olive oil: use olive oil instead of vegetable oil, as the recipe allows.
Common mistakes to avoid
- Clumped cornflour: break up the lumps and toss until the coating is even.
- Crowded tray: leave gaps between fries so they can brown more evenly.
- Uneven cuts: make the sticks a similar thickness to help them cook at the same pace.
- Skipping the turn: turn the fries halfway through the baking time.
- Serving straight away: leave the fries on the tray for 5–10 minutes to crisp further.
- Unclear oven setting: verify the conflicting temperature listing before you start baking.
How to store
Store cooled fries in an airtight container in the fridge and eat within 2–3 days. Reheat in an oven or air fryer until hot; they may be softer than freshly baked fries.
Frequently asked questions
Do I need to peel the sweet potatoes?
Yes, the method says to peel them before cutting into sticks.
Can I use olive oil?
Yes. The ingredients specify vegetable oil or olive oil.
Why use cornflour?
It coats the sweet potato sticks before the oil is added. Toss well so the coating is even and free of lumps.
How long should the fries bake?
The recipe says about 15 minutes, turning them halfway through, until the edges start to brown.
Why do the fries rest on the tray after baking?
The method says to leave them there for 5–10 minutes so they can crisp further.
What oven temperature should I use?
The supplied method lists 250°C / 40°F, which is inconsistent. Check the original recipe for clarification before baking.
Cook it from the original
This recipe comes from hintofhealthy.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on hintofhealthy.com