Crispy Baked Sweet Potato Fries

Ingredients

• 1 largesweet potato
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)kosher salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). While it heats, scrub the sweet potato without peeling it, then pat it dry.

2. 2

   Cut the fries

   Halve the sweet potato lengthways and lay each half cut-side down. Cut each half into 12 mm-thick planks, then stack two or three planks and slice them lengthways into 12 mm-thick strips. Aim for pieces about 5–7.5 cm long and roughly finger-width, keeping them similar in size so they cook evenly. For wedges, cut each half into 6–8 long pieces instead.

3. 3

   Coat with oil

   Put the cut fries on a large baking tray. Drizzle over the olive oil and toss with your hands or tongs until each piece has a light coating.

4. 4

   Arrange in a layer

   Spread the fries across the tray in a single layer, leaving space between them. Use a second tray if necessary to avoid crowding.

5. 5

   Bake the fries

   Place the tray on the middle shelf of the preheated oven and bake for 15 minutes.

6. 6

   Turn and finish

   Turn or toss the fries with a spatula, then bake for another 15–20 minutes, until golden. Keep an eye on them towards the end, as sweet potatoes can burn quickly.

7. 7

   Cool and serve

   Take the fries out of the oven and leave them on the tray for 2–3 minutes to crisp up further. Serve straight away.

What are sweet potato fries?

Sweet potato fries are a familiar American-style side, made by cutting sweet potatoes into strips and roasting or frying them. This baked version keeps the skin on and uses olive oil for a golden finish without deep-frying.

The method relies on a few basics: evenly cut pieces, a light oil coating and enough space on the tray. Together, these help the fries brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 3g protein, 34g carbs, 7g fat.

The sweet potato supplies most of the carbohydrates, while the olive oil contributes most of the fat; the potato provides a modest amount of protein. To balance the plate, serve a portion with a protein-rich main and a fresh salad or vegetables.

Choosing and preparing the sweet potato

Size: A large sweet potato gives you substantial strips for two servings. If yours is unusually thick, cut the pieces to a similar width so they finish cooking at roughly the same time.

Skin: Scrubbing and drying the potato is enough; peeling is not needed. Drying the surface also helps the oil coat the pieces evenly.

Cutting evenly

Planks: Halve the potato lengthways first, then slice each half into planks about 12 mm thick. Keeping the planks consistent makes the next cut easier.

Strips: Stack only two or three planks at a time and cut them into strips of the same thickness. Smaller or thinner pieces may brown sooner, so check the tray as it cooks.

Making room on the tray

Spacing: Arrange the fries in one layer with gaps between them. When pieces touch or overlap, moisture can collect and they are more likely to soften than crisp.

Oil: Toss the strips until lightly coated, rather than letting oil pool on the tray. If the fries do not fit with room around them, divide them between two trays.

Judging when they are done

Turning: Bake for 15 minutes before turning the fries, then return them to the oven for 15–20 minutes. Turning exposes another side to the hot tray and helps the pieces colour more evenly.

Colour: Look for golden edges and a tender interior. Sweet potatoes can darken quickly near the end, so check them regularly rather than relying only on the timer.

Serving and timing

Resting: Leave the fries on the tray for 2–3 minutes after baking; they can firm up slightly as they cool. They are best served immediately while their edges are at their crispest.

Pairing: Serve them alongside burgers, sandwiches or a simple salad. A dip can be offered at the table, though it is not included in this recipe.

Recipe notes & tips

• Dry the scrubbed sweet potato well before cutting it.
• Keep the strips close to 12 mm thick for more even cooking.
• Use your hands or tongs to coat every fry lightly with oil.
• Leave gaps between the fries, using a second tray if needed.
• Check the fries closely during the final few minutes of baking.

Variations

• Make wedges: Cut each half into 6–8 long wedges instead of strips.
• Change the seasoning: Add a pinch of a favourite dry seasoning before baking.
• Add pepper: Toss freshly ground black pepper with the fries before they go into the oven.
• Serve with a dip: Offer a dip on the side for a different finish.
• Adjust the salt: Season to taste at the table if you prefer to add less before baking.

Common mistakes to avoid

• Uneven cuts: Cut the pieces to a similar thickness so they cook at a similar pace.
• Wet potato: Pat the scrubbed potato dry before coating it with oil.
• Too much oil: Use just enough to lightly coat the fries rather than leave oil pooled on the tray.
• Crowded tray: Spread the fries out or use a second tray so they can brown instead of steam.
• Leaving them unattended: Check regularly near the end because they can go from golden to burnt quickly.

How to store

These fries are best served immediately. If you have leftovers, refrigerate them in a covered container and reheat on a baking tray in a hot oven until warmed through; they may be softer than when freshly baked.

Frequently asked questions