Baked Sweet Potato Fries

Ingredients

• 2 large (about 680 g / 1.5 lb)sweet potatoes
• 30 ml (2 tablespoons)olive oil or avocado oil
• 5 ml (1 teaspoon)paprika
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 1.25 ml (1/4 teaspoon), or to tasteblack pepper
• 8 g (1 tablespoon), optionalcornflour
• A pinch, optionalcayenne pepper or chilli powder
• To taste, optionalfresh rosemary or thyme, chopped

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C. Line a large baking tray, or two trays if needed, with baking parchment; alternatively, lightly grease the tray.

2. 2

   Cut the potatoes

   Scrub the sweet potatoes, dry them thoroughly and trim off the ends. Peel them if you like, then cut into evenly sized fries about 0.5–1.25 cm thick.

3. 3

   Coat with cornflour

   Put the cut potatoes in a large bowl. If using cornflour, sprinkle it over the dry fries and toss until coated.

4. 4

   Add oil and seasoning

   Drizzle the oil over the potatoes and toss to coat. Mix the paprika, garlic powder, onion powder, salt and black pepper in a small bowl, adding cayenne or chilli powder if using; sprinkle over the fries and toss again.

5. 5

   Arrange the fries

   Spread the fries in a single layer on the prepared tray or trays, leaving space between them. Use two trays if necessary to avoid crowding.

6. 6

   Bake the fries

   Bake in the preheated oven for 15 minutes.

7. 7

   Turn the fries

   Take the tray out and carefully turn the fries with a spatula. If using fresh herbs, sprinkle them over the fries now.

8. 8

   Finish baking

   Return the tray to the oven for another 10–15 minutes, until the fries are tender inside and crisp and lightly caramelised at the edges. Watch closely towards the end, as they can brown quickly.

9. 9

   Serve while hot

   Serve straight away, adding a little more salt if needed.

What are sweet potato fries?

They are sweet potatoes cut into fry-shaped pieces and roasted or fried until tender, with browned edges. Sweet potatoes originated in the Americas; this oven-baked version uses a familiar chip-shop shape with a simple spiced coating.

The combination of a hot oven, a light coating of oil and plenty of room on the tray helps the edges roast rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

Sweet potatoes provide most of the carbohydrate, while the oil contributes most of the fat; the recipe has little protein unless served with a protein-rich accompaniment. Balance the plate with a protein source and a salad or other vegetables. The supplied nutrition figures list zero grams for protein, carbohydrate and fat, so those figures do not reflect these ingredients.

Choosing and cutting the potatoes

Firm potatoes: Choose sweet potatoes with smooth, unblemished skin. Orange-fleshed varieties such as Beauregard or Jewel suit this recipe well.

Even pieces: Cut the fries to a similar thickness, about 0.5–1.25 cm. Consistent pieces are more likely to finish cooking at the same time.

Why dry them first

Dry surface: Pat the washed potatoes thoroughly before cutting and coating. Excess surface water can make the fries steam instead of brown.

Optional cornflour: Toss it with the dry potato pieces before adding oil, as directed. It is an optional extra for a drier coating, not a replacement for spacing the fries out.

Getting the seasoning to stick

Oil first: Toss the fries until lightly coated so the spices cling and the pieces can brown. Avoid leaving puddles of oil in the bowl.

Balanced spices: Paprika, garlic and onion powders add savoury flavour to the sweet potatoes. Add cayenne or chilli powder if you want some heat, or leave it out.

The key to crisp edges

Room on the tray: Arrange the fries in one layer with space between them. If they are crowded or piled up, moisture gets trapped and the result can be soft.

Turn halfway: Flip after the first 15 minutes so the other sides have a chance to brown. Use a second tray rather than squeezing the full batch onto one.

When the fries are ready

Check the centre: The fries should be tender inside, while the edges look browned and lightly caramelised. Start checking towards the end of the stated 10–15-minute second bake, since thickness and ovens vary.

Serve promptly: Sweet potato fries soften as they cool, so bring them to the table straight from the oven. They work well alongside burgers, grilled vegetables or a simple salad.

Recipe notes & tips

• Dry the potatoes well after washing to reduce surface moisture.
• Use a sharp knife and keep the pieces a similar thickness.
• Add optional cornflour before the oil, not after it.
• Use two trays if the fries do not fit in one uncrowded layer.
• Check the fries closely during the last few minutes of baking.
• Taste before serving and add salt if needed.

Variations

• Smoky paprika: Use smoked paprika for a deeper, woodsy flavour.
• Spicy fries: Add the optional cayenne pepper or chilli powder to the seasoning mix.
• Herb finish: Scatter chopped rosemary or thyme over the fries for the last 10 minutes or just after baking.
• Skin-on fries: Leave the skins on for a more rustic texture.
• Avocado oil: Swap the olive oil for avocado oil as listed in the recipe.

Common mistakes to avoid

• Wet potatoes: Pat them dry thoroughly before coating so excess moisture does not hinder browning.
• Uneven cuts: Cut the fries to a similar thickness so thinner pieces do not finish much earlier.
• Adding cornflour late: Toss it with the dry potatoes before adding oil so it can coat the surface.
• Crowded tray: Spread the fries out or use a second tray to avoid steaming.
• Skipping the turn: Flip the fries after 15 minutes to encourage more even browning.
• Overbaking: Watch closely at the end because the sugars in sweet potatoes can make the edges brown quickly.

How to store

For the best texture, serve the fries straight away. Refrigerate leftovers in a covered container and use within 3–4 days; reheat in a hot oven until warmed through, noting that they may not be as crisp as freshly baked.

Frequently asked questions