Oven Sweet Potato Fries

Ingredients

• 283 g (10 oz; about 1 medium potato)sweet potatoes
• 30 ml (2 tablespoons)high-heat cooking oil
• 5 ml (1 teaspoon)seasoning (see note)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper or coat it with non-stick seasoning.

2. 2

   Cut into planks

   Peel the sweet potatoes if you like, or leave the skins on. Slice them lengthways into planks no wider than 1.3 cm (½ inch).

3. 3

   Slice into fries

   Divide the planks into two piles, placing the rounded pieces on top of each pile. Cut each pile into thin fries, keeping the pieces roughly the same size.

4. 4

   Season the fries

   Arrange the fries on the baking sheet, drizzle with the oil and sprinkle over the seasoning. Toss with your hands, then spread them out evenly.

5. 5

   Roast until browned

   Roast on a lower oven rack for 20–25 minutes, turning the fries around halfway through. They are ready when they have medium-brown spots and crisp tips.

6. 6

   Cool before serving

   Leave the fries on the baking sheet for 5–10 minutes before serving. Moving them straight to a serving platter can leave them soft.

What are sweet potato fries?

Sweet potato fries are a familiar American-style side, made by cutting sweet potatoes into sticks and roasting or frying them. This oven version keeps the preparation simple: there is no soaking step, and the fries are cooked on a baking sheet.

Evenly cut pieces, space on the tray and a short rest after roasting all help this version develop browned edges and crisp tips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 2g protein, 20g carbs, 5g fat.

The sweet potatoes provide most of the carbohydrates, while the cooking oil supplies most of the fat. The listed nutrition gives 2 g of protein per serving, so pair the fries with a protein-rich main and a vegetable side to balance the plate.

Choosing and cutting the potatoes

Peel or keep the skin: either works here, so choose the finish you prefer. If leaving the skin on, scrub the potato well first.

Make even fries: cut planks no wider than 1.3 cm (½ inch), then slice them into sticks of similar thickness. Pieces that are close in size are more likely to finish at the same time.

Oil and seasoning

High-heat oil: use the listed cooking oil and coat the fries evenly so they roast rather than dry out in patches. Tossing by hand helps spread it over the cut surfaces.

Seasoning: the recipe refers to a note for the seasoning, but no specific blend is included here. Use the seasoning intended by that note, if available.

Give the fries room

Spread them evenly across a large, rimmed baking sheet after tossing. If the pieces overlap or are crowded together, they are more likely to soften than brown.

The lower oven rack is part of the method. Turn the fries around halfway through the 20–25-minute roasting time for more even colouring.

Look for browned spots

Use the visual cues as well as the timer: the fries should have medium-brown spots and crisp tips. Their exact finish can vary with their thickness and the oven, so check them towards the end of the roasting time.

Let them sit on the baking sheet for 5–10 minutes after roasting. This brief cooling period helps them keep their texture when served.

Serving ideas

Serve the fries hot as a side with a main dish, or offer them as a snack. A dip can be served alongside, though it is not part of the listed recipe.

For a more rounded plate, pair them with a protein-rich main and a fresh vegetable side.

Recipe notes & tips

• Cut the fries to similar thickness so they roast at a similar pace.
• Use a large baking sheet and spread the fries out evenly.
• Toss the fries well so the oil and seasoning are distributed.
• Turn the fries around halfway through roasting.
• Check for browned spots and crisp tips as the cooking time ends.
• Let the fries rest on the baking sheet for 5–10 minutes before serving.

Variations

• Keep the skins: scrub the sweet potatoes and leave the peel on for a more rustic finish.
• Try another seasoning: use the blend specified in the recipe note, if you have it.
• Serve with a dip: offer a favourite dip on the side rather than coating the fries.
• Change the cut: make slightly wider sticks, allowing for a different roasting time and texture.

Common mistakes to avoid

• Uneven pieces: cut the fries to roughly the same size so they cook more evenly.
• Crowded baking sheet: spread the fries out rather than piling them together.
• Skipping the turn: rotate the fries around halfway through roasting for more even browning.
• Relying only on the timer: check for medium-brown spots and crisp tips before taking them out.
• Serving immediately: rest the fries on the baking sheet for 5–10 minutes to help prevent a mushy texture.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot; they may be softer than when freshly made.

Frequently asked questions