Oven Baked Sweet Potato Fries

Ingredients

• 2 mediumsweet potatoes, washed and dried
• 15 ml (1 tbsp)cornflour
• 22.5–30 ml (1½–2 tbsp)oil (coconut, vegetable or rapeseed)
• 2.5–5 ml (½–1 tsp)cinnamon
• to tastesalt or other seasonings

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Coat a large baking tray with cooking spray or line it with a silicone baking mat, then set it aside.

2. 2

   Cut the potatoes

   Halve each sweet potato lengthways, halve it again, then cut the pieces into evenly sized wedges.

3. 3

   Coat with cornflour

   Put the wedges in a large bowl and toss them with the cornflour until evenly coated.

4. 4

   Add oil and seasoning

   Pour over the oil and your chosen seasonings, then toss until the wedges are well coated.

5. 5

   Arrange on the tray

   Spread the wedges across the prepared tray, leaving a little space between each one.

6. 6

   Bake until tender

   Bake for about 30 minutes, turning the wedges halfway through.

7. 7

   Serve straight away

   Serve the fries immediately.

What are sweet potato fries?

Sweet potato fries are a familiar American-style side, cut from sweet potatoes and baked or fried until tender. This version uses the oven for a straightforward method that needs only a little oil.

Cornflour helps dry the surface for a less soft finish, while cinnamon adds warmth. The recipe keeps the seasoning flexible, so you can make the wedges savoury, gently sweet or more boldly spiced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 3g protein, 27g carbs, 10g fat.

The sweet potatoes provide most of the carbohydrates, while the oil contributes most of the fat; the cornflour adds a small amount of carbohydrate. Protein is modest, so pair a serving with a protein-rich main and vegetables for a more balanced plate.

Why these ingredients work

Sweet potatoes: choose potatoes of a similar size so the wedges are easier to cut evenly and cook at the same pace. Washing and drying them first also helps the coating cling.

Getting an even coating

Cornflour first: toss the wedges with it before adding the oil, as the method directs. Then add the oil and seasonings and turn the wedges until the coating looks even.

Space and texture

Room to roast: spread the wedges out with a little space between them. If they are crowded together, moisture can collect and their surfaces may soften rather than roast well.

Cutting and doneness

Even wedges: aim for similar thickness so smaller pieces do not finish much earlier than larger ones. The recipe calls for about 30 minutes in a 200°C oven, with a turn halfway through.

Check the centres: the wedges should be tender when pierced. Sweet potatoes vary in size and thickness, so use tenderness as your cue rather than relying only on the clock.

Seasoning and serving

Cinnamon: use 2.5 ml for a subtler note or up to 5 ml for more warmth. Add salt or other seasonings to taste, keeping in mind what you plan to serve alongside.

On the plate: serve these straight from the oven with a main dish and a fresh salad or green vegetable. They are best eaten promptly, while their edges are at their firmest.

Recipe notes & tips

• Dry the washed sweet potatoes thoroughly before cutting them.
• Cut the wedges to a similar thickness for more even cooking.
• Toss the wedges with cornflour before adding the oil.
• Leave a little room between wedges on the baking tray.
• Turn the wedges halfway through the baking time.
• Season to taste, especially if serving them with a strongly flavoured main.

Variations

• Smoky paprika: replace some or all of the cinnamon with paprika for a savoury flavour.
• Herb seasoning: toss with dried herbs alongside the salt for a fragrant version.
• Chilli warmth: add a little chilli powder with the other seasonings for gentle heat.
• Garlic savoury: use garlic powder instead of cinnamon for a more savoury batch.
• Coconut oil: choose coconut oil for a mild coconut note with the sweet potato.

Common mistakes to avoid

• Uneven wedges: cut them to a similar thickness so they cook at roughly the same rate.
• Wet potatoes: dry them before coating so excess moisture does not interfere with the surface.
• Skipping the cornflour: coat the wedges before adding oil to help create a drier exterior.
• Crowded tray: leave space between pieces so they roast rather than steam against one another.
• Forgetting to turn: flip the wedges halfway through for more even cooking.
• Leaving them to stand: serve immediately, as the wedges soften as they cool.

How to store

For best texture, serve the fries immediately. Refrigerate leftovers in a covered container for up to 3 days, then reheat in an oven or air fryer until hot; they may be softer than freshly baked.

Frequently asked questions