Crispy Baked Sweet Potato Fries

crispy baked sweet potato fries recipe

Attention: these sweet potato fries will change your life. I’m serious! Salty-sweet, crunchy, and spicy if you wish, baked sweet potato fries are my favorite new snack.

These fries beat their plain jane, fried Russet cousins in terms of simplicity and ease; they require fewer cooking steps because they’re baked rather than fried. In fact, I learned how to bake these fries by learning from adorable Amy Cao’s aptly-named “Stupidly Simple Snacks” video series. You can enjoy sweet potato fries in 45 minutes, start to finish, with minimal effort.

Sweet potato fries pack a nutritional punch, too. One baked sweet potato contains over twice the amount of vitamin A you need for the day (source: Whole Foods). It’s easy to eat more than one sweet potato worth of these fries!

According to The New York Times, sweet potatoes are complex carbohydrates that contain protein, which pretty much means that you can eat these fries with abandon. Trust me, I have tried and I can confirm that this is true. You can eat an entire sweet potato (or two) of fries and you will not feel hungry or tired an hour later.

I’m all for guilt-free indulgences, aren’t you?

two sweet potatoes

peeled and sliced sweet potatoes

raw sweet potato french fries

sweet potatoes, olive oil and spices in plastic bag

crispy sweet potato fries recipe by Cookie and Kate

Crispy Baked Sweet Potato Fries
4.6 from 52 reviews
Recipe type: Side, Snack
Prep time: 
Cook time: 
Total time: 
  • Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries.
  • Corn starch. A big sprinkle's worth. (optional)
  • Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries.
  • Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!
  1. Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
  2. Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
  3. Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don't overcrowd, otherwise they will never crisp up.
  4. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
  5. Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It's essential to bake them long enough, otherwise they won't be crispy. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.
  • Commenter Jeni of Bear + Goose suggested adding a bit of corn starch to help make the fries more crispy. It totally works. I personally skip the corn starch most of the time because my fries get as crispy as shown in the photos without it, but I've heard from several people whose fries never turn out crispy enough... so try it!
  • This sharp little Y-shaped vegetable peeler makes peeling sweet potatoes a breeze and costs just a few dollars.

Voila! Sweet potato fries. I warn you… they are addictive! Please try them and let me know what you think!

Wait! Don’t miss my secret to extra crispy baked French fries. You’ll also like these savory sweet potato recipes. Want even more recipes? Receive new posts by email or by RSS, and keep up with Cookie and Kate on facebook or twitter.


  1. says

    Hi Kate! Your write-up and photos are wonderful. I’m relieved they came out okay and cayenne pepper sounds like an excellent idea too. Thanks for sharing my video and the recipe xo

  2. says

    Holy moly!! These look DEEE-LICOUS! Sweet potatoes are my absolute favorite and I’ve attempted sweet potato fries several times, but they’ve never turned out looking these yummy. I’ll have to give them another shot with your recipe!

  3. says

    Hi there! I tried these tonight and you’re right my life has been changed forever. I just have to work a bot more on the crispiness and then I might never eat anything else ever again.

    • says

      Hey Sarah! I have yet to try these fries with garlic aioli (I’m a ketchup fiend), but they are definitely amazing when baked with minced garlic!

  4. says

    Whenever I bake mine they do not turn out nearly as good as your look. I have made a mental note of what you did, and will definitely be making them your way. Thanks for sharing. I am your newest follower.


  5. says

    no need to tell me twice! i LOVE sweet potato fries! best part is that you don’t ever have to actually fry them! i discovered that a little corn (or potato) starch will help them crisp up just enough! so delish!

  6. Sara says

    Thanks for the tip about cornstarch to get them crispy (I’ve been searching for the secret to getting them crispy for awhile). I also have a tip to share: use a metal baking rack over top of a pan (in case any should fall through), and you shouldn’t need to flip the fries :)

    • crystal says

      luv the idea of using a metal baking rack w/pan underneath. especially because parchment paper only stands temps up 420 degrees..mine started browning w/in 5mins, turned the heat down & are baking 20mins befor first flip..dont have a baking sheet as of now. Question: recipe says sprinkle in corn starch at the end after oil & seasoning..then in a response to a person comment , you (Kate) say to sprinkle on befor olive oil & seasoning… which is it?.. or does it make a difference?.. thankyou!

      • says

        Hi Crystal, how did the sweet potato fries turn out on the baking rack? I haven’t tried that trick yet. I don’t think it matters when you sprinkle on the corn starch, just be sure it’s mixed into the olive oil so there aren’t powdery white patches.

  7. says

    My sweet potato fries were always a bit mushy instead of crisp like a french fry, until I prepped them the day before I made them (cut into fry size) and salted them. I left them overnight in the fridge and the next day when I baked them they were much crisper than when I had made them in the past.
    Also nice for busy people. Prep the potatoes when you have time, bake them the next day when you are hungry.

    • says

      That is a really interesting technique, Alyssa! I bet the salt helps draw out some of the moisture. I’ve come across a technique for crispy oven-baked fries made with regular potatoes that required soaking the cut fries in salt water (I think it was from America’s Test Kitchen). I’m intrigued.

      • ben says

        Another method that I have found works well is that I bake for a half hour at a low temperature around 275-300 degrees. This is mostly to remove some of the moisture. Then I crank up the temperature to 450 degrees and cook 10 minutes and then flip and cook for another 10 minutes and then they are nice and crispy. This works well for both sweet potatoes and regular potatoes. Sweet potatoes tend to have more moisture in them than regular potatoes and so it may take a little longer.

        • Stan says

          I put a cookie cooling rack on my cookie sheet and placed the fries on the cooling rack. I didn’t have to turn the fries and my cooking time at 450 was reduced to 20 minutes, and still nice and crispy.

    • Jenny P says

      I cut the fries, put them inside a bag with salt for a few hours, baked them on a cooling rack on top of a cookie pan, and it turned out awful. :( It was super hard and had a weird taste to them. I’ll try the cornstarch method next time.

  8. says

    I am about to put these in the oven, When they come out wonderful, I am totally posting about it on my site! Thanks for such a great recipe!

  9. says

    yes perfect great idea planning a dinning exp. with my fiance and my brother and his roommate havin good ol country fried catfish,talipa,your sweet tater fry recp,brwn beans,sweet corn (grilled), and good ol NDN frybread mmmmmthnk you for a wonderful recp. AHO!!!

  10. Bekah says

    I don’t know what I did wrong, but my fries were completely stuck to the pan. I used foil and plenty of olive oil and after 15 min, they were so stuck that I couldn’t flip them. What could I try differently next time?

    • says

      Uh oh, I’m sorry to hear that! My fries stuck to the foil one time when I tried using another method that called for egg whites. I blamed the egg whites, but maybe it was the foil! Contrary to the photos above, I usually bake my fries directly on my non-stick baking sheet or on parchment paper. I have never had my fries stick to parchment paper. I just edited my recipe to reflect these tips, hope your next batch turns out great!

      • Bekah says

        Thanks! Yeah, I’m guessing it was the foil. I usually bake on parchment, but I saw foil in the picture and went for it. I guess I learned the hard way. :) I’ll try the same method but with parchment next time!

  11. Christina says

    Must try sweet potato fries with a marshmallow cinnamon dipping sauce!! Sounds weird but think sweet potato casserole! Dee-lish!!

  12. Mark K says

    Hi Kate – tried these a few times and had varying results, but love sweet potatoes and will keep trying to perfect this.

    First two times I put fries directly on an aluminum heavy duty baking sheet, but did not have significant issues with sticking or cleanup. This time I used same pans and used the parchment paper, but also varied by using the convection bake feature of our oven which I hoped would crisp them even more.

    This time they came out very soggy and not sure what went wrong.

    • says

      Hmm. I do not have any experience with convection ovens so I can’t say anything about that. I know I have had success using parchment paper so I don’t think that is the cause. I would guess that either the fries were overcrowded in the pan or that they weren’t baked long enough, but maybe it was due to the convection oven feature? I wish I knew!

  13. Triana says

    I am going to try this recipe tonight. Hopefully is turns out well and I like them because it will be the first time I’ve ever tried a sweet potato. Fingers crossed!

      • Ginny says

        Yams have significantly less sugar according to a vendor I talked to at the Farmers’ Market yesterday. I think they won’t be as tasty.

      • JJ says

        Just tried the recipe with yams and it was fantastic! Not as crispy as I hoped, but I didn’t have any cornstarch. Will try it next time.
        Served with the yam fries with a garlic mayo and everybody loved them.

      • doreena says

        I have my grandchildren here for two weeks and want to feed healthy meals that they would eat so I am going to try these wonderful looking fries,wish me luck

        • says

          Doreena, I hope the fries turn out well! Your grandkids might also enjoy my banana oat pancakes, I know they are popular with the little ones!

  14. Mike says

    I just made this recipe. for the seasonings I used pepper, garlic salt, and some parmesan cheese. they turned out AMAZING. Will definitely be making this again

  15. Sereana says

    These came out delicious!! During the cooking process, I was so busy thinking about how excited I was for sweet potato fries, that I forgot the corn starch, but they turned out crispy and wonderful. Thank you so much for posting this recipe!

    • says

      To tell you the truth, I don’t usually add cornstarch, either! Glad you enjoyed the fries, I eat them for dinner more than I’d like to admit. :)

  16. Emily says

    Just made these tonight and they were fantastic!! First time sweet potato fries actually came out crispy as promised! Thank you for sharing!!!

  17. says

    Beautiful Blog!
    I find that whenever I bake sweet potato fries, they don’t have enough of a crunch to them. I’ll definitely try the cornstarch idea! Thanks :)

  18. Tami says

    To add a bit of extra crunch, what about scoring the chips lightly with a fork to rough up the edges before baking? It works a treat with my baked potatoes every time I do a roast dinner, might work for this too!

  19. Tammy says

    If you have not tried Old Bay on sweet potato fries, you should. Old Bay is a Maryland seasoning used on blue crabs. Very good as a seasoning for fries.

  20. says

    GREAT Recipe for flavor. I am however, often surprised that we use organics and create healthy recipes..and put them on aluminum foil, so the foil is heated and contributes to our possibility of Alzheimer’s.

  21. Sigal Kofman says

    Great recipe and flavor! I just made these for my roommates and they were amazing. The only thing that came out a bit different is that mine were not as crispy as I wanted them. I had to transfer them to my toaster oven for a bit. Any suggestions for next time?

    • says

      Sigal, my only suggestions would be to make sure there’s ample space around each fry (don’t overcrowd) and be sure to bake the fries long enough. You could always move them up to the top rack of the oven for a few minutes if they are not crispy enough. Did you try the corn starch trick?

  22. says

    I googled sweet potato fries and then looked for a private blog, i.e. not Paula Deen or Epicurious. Yours was the first I clicked and voila – these look great and mine are going in the oven as soon as I finish writing this. I added the cornstarch as you recommend – I’ll try to post and let you know how they turn out. Wish me luck!

  23. Kristin says

    Just made these. Used white sweet potatoes as they are my favorite. They did not crisp up for me. I put the cornstarch on last as it said in the recipe. I put the cornstarch on first the next time I make them and see if they crisp then.

  24. Meredith says

    These are amazing, I’ve made them 5 times in the last 2 weeks! I almost always find a way to somehow mess up a recipe, but these came out perfect the first time! I used parchment paper and the corn starch and they came out wonderfully. Thanks for posting this!

  25. Ginny says

    I make these for my dogs :-) I usually eat about half before the little guys get them though. It’s a good protein filled snack that they absolutely love and I know won’t make their allergies flare up.. I do eliminate the spices when I make puppy snacks. Everything else is the same.

    • says

      Cookie does love sweet potato fries, but then again, she loves everything! I’ll give her a few extra next time now that I know that you feed them to your dogs.

    • Liz j says

      Wow- now you are an awesome doggy momma! You make your doggies real food!! Yay! I know they sell this stuff in vacuum sealed packs for 10x the price it cost to just do it yourself – good for you!!! Yay mommy!!

  26. Laura says

    Hi, I just want to thank you for posting this recipe! Our whole family loves them! I like that my kids are getting extra veggies (not potatoes) and they taste SO good! Sweet Potatoes are a super food (vitamins). We serve them with BBQ sauce instead of ketchup. Thanks again!

  27. Gabby says

    Just stumbled upon the recipe. Fries came out good! I used peanut oil instead since I’m out of olive oil. Turned out just fine :) Never will I buy the frozen kind anymore. Thanks!

  28. Leslie says

    Made these tonight. So delicious!!! My 14 mo old gobbled them up. Will definitely be making these again and again! Thank you for the recipe.

    • Liz j says

      Yes!! I usually take sourcream and mix in cinnamon, garlic and parsley fo r a dipping sauce – yuuuuuuuummmmm!!!!!!

  29. Fred says

    Just tried these, thanks for a recipe that was easy to follow and produced great results. Used the corn starch and grape seed oil, salt and pepper…tasted great, looked like your pictures. Thanks again,

  30. Rose says

    I made these sweet potato fries tonight for dinner and they were so good. I will definitely be making a lot of them in the future. Thank you so much for your great web site.

  31. Czarina says

    I put a generous amount of cornstarch but they did not turn out crispy enough for my liking. It turned out okay for me. Thanks for the recipe!

  32. Ann says

    I tried this recipe and it is fantastic ~ cannot believe my teen loved them. Will be incorporating more of this healthy potato into our meals♥

  33. Ranie says

    re: the crisping issue some have been having…. when making hashbrowns- you have to make certain to remove any moisture by patting dry the grated potatoes with a clean kitchen towel or paper towel before frying… they will become mushy, if you don’t remember to do this step. I wonder if it’s the same with baking sweet potato fries…
    Anyway… These look SO YUM! (I’m drooling!) I’ve been eating fried sweet potato chips from Aldi’s but the oil they use bugs my guts… so I have to limit myself to only a small handful a day, but THIS will be WAY better! Can’t wait to get some sweet potatoes and try this out!! <3

  34. Auntglenny says

    Absolutely great!! The cornstarch does the trick, I sprinkled it on first. I have a variety of gourmet sea salts, will be trying a different one each time I make…which will be a lot! Thank you for this technique!

    • says

      Hi Sue, I think the real trick to crispy fries is leaving ample space around each one on the baking sheet. You could also try arrowroot starch instead of cornstarch.

  35. Katrina Smucker says

    I needed a reciped for sweet potato fries last night for dinner so I googled it and this is one of the recipes that came up! I was so impressed with how they turned out and even added the recipe to my recipe book. One thing I did different though was that i oiled the potatos first and then sprinkled the cornstarch on so it stuck on better. They also got nice and crispy for me too… to my great delight! Thanks for the recipe!!

  36. Fiona says

    Sorry to say this didn’t work for me at all! I have made sweet potato fries before but found that stuck or I had to use quite a bit oil. This time I tried with parchment and with the cornstarch. The fries were burned at the 10 minute mark! I checked the parchment paper box and found that it is only safe to 425 degrees so that may have been the problem.

    • says

      I’m sorry the fries didn’t turn out well for you, Fiona. I’m not sure what to suggest. I often bake mine on my hand-me-down baking sheet and they don’t stick. Maybe it’s your pan?

    • Liz j says

      She said in her recipe not to use parchment – but maybe she added that aftershe read your post -me too- i always use parchment but at this high temp not necessary – it sears as long as oven is up to temp when you put them in – try without – im doing it now so far so good!!

  37. Matt B. says

    Thanks for the recipe, these fries are great! I season using salt pepper and a touch of cayenne and make spicy mayo for dipping (mayo, pinch of cayenne, and hot sauce).

  38. Deborah says

    I followed the recipe, I belive the olive oil made the fries kinda burn. Still yummy where they’re not burnt, but theolive oil Was a bad choice for me.

  39. Maurissa says

    These were good, but they came out a lot blacker than your s and blacker than I normally would like (and I didn’t bake them for near as long!). Any suggestions?

    • says

      Hmm. You could use an oil with a higher smoking point, like coconut oil or a quality canola oil. Your oven might be running hot, too, so I’d turn down the heat by 50 degrees as well.

  40. Allison Ward says

    Sis and I had sweet potato fries recently through a window and of course, I’m thinking Yeah, I rally think I CAN do better than this…Then found your recipe!-sounds super-I can tell. Very thorough in your notes. I notice Number 5 has a counter-intuitive tip that U rock for: Exposed sweet potato meat doesn’t burn, but caramelizes. Let you know how it goes tonight! I’m coming back HERE more often – THANKS!

  41. Carlalala says

    These are wonderful and are even more unbelievable with THAI SPICY PEANUT SAUCE. Sorry to yell, but these two things were born for each other. Ketchup, honey, mayo based sauces do not do them justice.

    • says

      I hear you! I’m going to have to give Thai spicy peanut sauce and sweet potato fries a try. Sounds like an excellent idea, thanks for sharing!

  42. Kara says

    WOW these things are AMAZING thanks so much for sharing!!! We’ve tried to make sweet potato fries before from other recipes, but they never turned out very well. I tried this tonight and the recipe is *just right*.
    One thing I’m wondering about- would you put less olive oil to make the fries crispier? Or does it entirely depend on the pan- I tried two different types of baking pans and one turned out crispier than the other. Was it the oil or the pan do you think?
    (I did use cornstarch)

    • says

      Thanks, Kara! I bet the difference was due to your pans. Darker pans encourage caramelization. If the fries were more crowded on one pan than the other, that would also explain it. I think a light, even coating of olive oil is best.

  43. Pat says

    I made these sweet potato fries tonight without the cornstarch and they were delicious! I baked 450 degrees on a non stick cookie sheet(turning once) used a light coating of olive oil, salt, pepper appox 20 minutes. The edges were crispy and caramelized , i also used a spicy ketchup dipping sauce (ketchup,a couple sprinkles tabasco sauce to taste). Thanks for the recipe. Yum!

  44. Heather says

    BUMMED!!! I was so excited to try this..followed to a T! only a rare few other fries were stuck to the pan and when I did flip them..just mush =(

    I used cornstarch just like suggested..

    The still tasted fabulous!! But they looked pretty awful! Hahahaa

    • says

      Heather, I am also bummed that your fries stuck to the pan! It might be your pan itself. I find that they crisp up best when baked directly against the pan, but it sounds like you might have better luck if you put a layer of parchment paper on the pan first. Sorry about that!

  45. Jennifer says

    I’ve made these a few times and they always turn out beautiful and delicious! I use salt, pepper and paprika as seasonings and have no issues baking on a foiled baking sheet. :) Thanks for sharing!!

  46. Hilary says

    I made these tonight without cornstarch and they took foreverrrrr to bake through/become crispy. I will definitely try it with cornstarch next time. They did end up very tasty though!

    • says

      Glad you enjoyed the fries, at least! Cornstarch helps, for sure. It also sounds like your fries may have been pretty thick. They will definitely bake more quickly if you slice them thinner next time (don’t slice them too thin, though, or they burn quickly).

  47. Dave says

    These were just awful. Took forever to cook, turned to mush & started to burn about half way through. The corn starch made absolutely no difference whatsoever. Doubt that I’ll make these again as they pretty much just tasted like baked sweet potato. Disappointing.

    • says

      I’m sorry the fries didn’t work out for you, Dave. Sometimes old sweet potatoes or dark-colored baking sheets can cause problems. I think some ovens (like my new one) tend to retain steam rather than bake with dry heat like they should.

  48. says

    I made these tonight for dinner. I’m not a very good cook and even I didn’t mess these up. They were so delicious and I was amazed at how you get the crunch on the outside soft on the inside! So amazing thanks for sharing!!

  49. Rick says

    Nice recipe! I just tried it tonight. I think it would be useful to mention that the fries do not get crispy until they’ve sat outside the oven for a good 5 minutes or so, and to not base how long to cook them on how they feel while they are in the oven.

  50. Brent says

    Hey Felicity, finally tried sweet potato fries recipe. Them boys is tasty! Used canola oil cooking spray (yep, I’m lazy) and seasoned salt. Opening oven door was like stepping into sauna, so I believe this recipe DOUBLES the health benefits!

  51. Mitch says

    does it matter which rack one uses in the oven (ie, higher or lower)? I got it right once in my old place but in my new place, they seem to be soggy. no cripness to be seen.


    • says

      Hey Mitch, great question. I’ve found that vegetables tend to brown more when they are on a lower rack. However, I’m having the same problem with my oven at my new place—I’ve noticed that every time I open the door, a giant wave of steam flies out at me. I’m guessing the new oven traps heat and steam, whereas my old oven probably had some holes where the steam escaped. I think I might try cracking the oven for a couple seconds midway through my next batch to see if that helps anything.

  52. Erica says

    I don’t know what I was thinking at the farmers market last weekend, buying a TON of sweet potatoes. I wanted something quick to make with dinner and these fries were perfect. I used the olive oil and srinkled them with paprika, curry powder, garlic powder, salt, and pepper. I put the oven on broil for a few minutes to crisp them up a bit. They were so simple and absolutely delicious! I’d eat these as a snack for movies in place of the popcorn for sure.

    I saw a comment suggesting cinnamon. I have a bunch if potatoes still, so I will be trying them with cinnamon this week.


    • Erica says

      OMG Kate, we’re both in KCMO!! Hey Kansas City!!

      If you truly love the sweet potato, I chop up two big ones and toss them into my crock pot lentil soup, along with celery and turnip and water. Yup, only water = budget friendly and less processed stuff. I use two cups of lentils and about 14-16 cups of water (somewhere around there). Season with thyme, salt and pepper, go crazy with the veggies, and the flavor of the lentils with the sweet potato and turnip are fantastic!

      • says

        Hey Erica! I haven’t made it to a farmers market yet this year, so bad. I’m glad you’re enjoying the fries! Your lentil soup sounds terrific. I’m noting the flavors so I can attempt to make it next fall.

  53. Michelle says

    Didn’t have corn starch or any spices haha! Used oil salt and pepper. Baked them how you said and they didn’t come out crispy lol. Next time I’ll buy the cornstarch. They came out okay, kinda bured a bit. I need to practice more. Thanks for the recipe!!

  54. yiola tsiaoushis says

    What a great recipe ! Thank-you.
    Regarding Joan’s comment about the dangers of GMO foods. Thank-you Joan for doing your part in informing about the dangers of GMO’s. I find it highly suspicious when people get upset when this subject is brought up.

    By the way I used Non GMO rice flour and mine came out beautifully.

  55. Holly says

    I made these last night with white sweet potatoes and they were sooo good! I baked them on foil, no corn starch, and they were still crispy enough, if not *really* crispy. I seasoned them with curry, garlic powder, and cayenne. They came out deliciously spicy to match the natural sweetness of the potato, and dipped them in ketchup. Amazing! Will be making again and again!

  56. Carla Akins says

    I love this recipe Kate and thank you for sharing it. I realize this thread is old but felt compelled to comment anyway, probably because I’m making a mess in my Kansas City kitchen! I had a little trouble finding enough time to allow them to cook (I’m a procrastinator) so I stole an idea from the Internet. If you leave in a bowl of cold water for 15 minutes, then dry them before roasting they cook very quickly, in about 15 minutes in a 400 degree oven. I leave the cornstarch and spices off except for salt & pepper – but I do sprinkle mine with balsamic vinegar. Yummy.
    Also, sorry the Internet is full jackasses, it’s a delightful recipe.

    • says

      Thank you for your comment, Carla! Maybe we’ll run into each other sometime in Kansas City. That is a really interesting fry technique. I have a couple sweet potatoes in my cabinet so I hope to give it a try!

  57. Patricia says

    Hey these were great, but didn’t turn out as crispy as i would have liked them to be. How many calories and grams of fat are in a serving or these little pieces of heaven?

    • says

      Hey Patricia, did you try adding cornstarch? That helps a lot. I can’t provide nutrition details on these, as the facts depend on the size of your sweet potatoes and the amount of oil used.

  58. Michelle says

    Your recipes are awesome – ignore all the self esteemed people – you’ve given me a healthy option for fries to offer my Children! Thank you and keep posting them for us to enjoy!

  59. Sofia says

    Hi, Kate (and Cookie, of course)
    I just had to leave a comment on this recipe of yours, because these gorgeous sweet potato fries have become a regular dish on our dinner table.
    It tastes so amazing when it’s fresh out of the oven, and my boyfriend and I absolutely love them. Sweet potato is not a typical dinner ingredient here in Norway, but it’s cheap, and that’s a good thing for us poor students. We use sweet chili sauce as the marinade, yum!
    Long story short, thank you for such a tasty recipe!

  60. Kelly says

    Hi! I’ve tried these fries twice now! I am so so happy to have this recipe!!! The first time they were spread apart nicely and crisped up good and proper! This time, I got excited and put too many on the pan and possibly added too much olive oil ( I mixed it in a bag, but thought they didn’t look moist enough- wrong!). I mostly fixed it by putting them under the broiler which crisped up about half of them… But why I’m really writing is to say… Trust it… Add the cumin!!!!! Man! It almost tasted carmelized! What a unique and amazing taste!!! The whole family loved it!!! Thanks for the tips! I haven’t eaten sweet potatoes in years ( other than roasted) until this- and now I’m a fan!!!!

  61. Lucinda says

    mmmm, these were really good. I don’t normally much like sweet potato but I am kind of wondering if it would it be really bad if I made them again tomorrow for breakfast?

    • says

      I’m sorry to hear that, Mike. Sounds like either your fries are steaming instead of cooking. Either they’re too far apart, or your oven traps too much steam inside—my new electric oven does that to me, whereas my old gas ovens did not. Regardless, I’m sorry your fries didn’t turn out well. That’s disappointing.

  62. Mariam says

    hey kate

    thanks a lot for this recipe. I actually made it for a school project and everyone love it! There were almost no leftovers! I gave my mom the rest and she adored them. thanks again

  63. Bub says

    Sorry, did not read all of the comments, so IDK if this has been said or not:
    The food pictured is/are Yams [orange flesh], sweet potatoes are a blonde colour. Taste them side by side and it will be obvious why they are called sweet potatoes… very sweet, much sweeter than yams.

  64. Cassie says

    I’ve made these twice now, and they’re delicious! The first time, I was a little inconsistent with the size of my potato slices, so a few burned, but this time I went with more uniform, thick slices, and they were perfect. Thank you for sharing!

  65. Patty Ganc says

    My husband and I love to cook, but he just had triple bypass surgery. We’re looking for recipes that are flavorful, but healthy. This recipe fit the bill. I followed the recipe; – however, I did add garlic powder – and went easy on the salt. The fries were crispy and delicious. Probably a new “go-to” recipe in lieu of white potatoes. Thanks!!!

  66. Luci says

    These were SO good and SO simple. I’m shocked that they didn’t work for some people. I followed the instructions to a “T” and they worked out perfectly. Used cornstarch, shook them around in a bag, added a little olive oil and shook some more. Spread on the pan (didn’t use foil or parchment paper) and I was worried they would stick but they didn’t in the least bit. I seasoned with sea salt, pepper and a little garlic powder. I made two pans at the same time and a few minutes before they were done I pulled one of the pans out and sprinkled Parmesan cheese over the fries, mixed it around a little with the spatula and then put back in the oven for the final minutes. The fries with the parmesan were by far the best tasting, the perfect amount of sweet, savory and salty. We loved these fries! Thank you!

      • says

        Thanks, Luci! Your seasoned Parmesan fries sound amazing. I’ll have to give those a try soon! And yes, good call on choosing your dark pans, I do think those produce better fries!

  67. Danie says

    I love GMO s. They are delicious.
    Gotta try this recipe with tinfoil w/non stick cooking spray and will be using some oddly GIANT sweet potatos that were given to me. Only have salt n pepper n cheap olive oil. We will see how this comes out! Wish me luck! Keep eating GMOs they are great! Or dont! That’s great too! Yay!

  68. cathy says

    Thanks Kate for taking the time to share this recipe so my family is able to enjoy something better than what I used to do which was zap them in the microwave – eek!!
    Will try the cornstarch next time to see if I can get them a bit crispy – although I’m not sure I want them any more ‘moorish’ than they were already ;)

  69. Albert C. Doyle Jr. says

    I live in La Sierra Gorda, and cornstarch itself is not readily available at local markets, but Masa Maseca (nixtimilized very fine corn flour) is everywhere. It’s the stuff you make tortillas with. Will that work in lieu of cornstarch, for making the fries crispier?

    • says

      Hey Albert, that’s a really good question and I’m afraid I don’t have a definitive answer for you. Maybe? Please let me know if you give it a try!

      • Albert C. Doyle Jr. says

        Hi Kate —

        Thanks so much for the prompt reply. My landlord, a Mexican chef, insisted it wouldn’t work, and that we use regular flour instead. That sounded hinky to me, but he claimed masa maseca wouldn’t work in a deep fryer, and he didn’t know about the oven. Plus, he was going to be loading up the deep fryer with oil anyway, to make some flautas for the next day. So I put some ginger ale in the flour, cooked the sweet potato fries once at about 325, then dried them and cooled them, and bathed them in the batter, turned the deep fryer up to about 380, and dropped them in. They all glommed together, into an alien spider monster of deep fried sweet potato.

        I had prepared a bowl of garlic powder, arbole, cumin, coriander, salt, pepper, cayenne, and a whisper of curry. I dumped it on the spider monster, then hacked away at it with a chef’s knife, and tossed the mal-formed chunks around in the flavorful dust.

        It was absolutely heavenly. But clearly I’ve got some things to learn about battering fries in a deep fryer. As for using masa maseca in lieu of cornstarch (called maicena) in your oven version, I can’t yet answer your question.

        • Liz j says

          If you double battered the oil needs to be nice and hot – the glom came from too much moisture but i think you just created the first blooming potatoe – if it’s yummy sell it baby sell it!!!

  70. michelitasc says

    I loved this recipe!
    I decided to try baking them on a wired rack and they turned out super crispy in half the bake time, I didn’t have to turn them or anything.

  71. Anjali says

    I suddenly decided to make these fries this morning, and I absolutely loved them! They turned out incredibly crispy, even without cornstarch, although some of the smaller pieces were burnt. I used cumin powder and chili powder, and they were very, very yummy. I’ll definitely be making this recipe again!

  72. Ewan Quirk says

    These fries are why they invented chipotle mayo. Depending on the size of your serving of fries mix mayo with about 5 or 6 to 1 with a good chipoltĺe salsa ( i prefer que pasa brand ) your mouth will think it has died and gone to heaven.

  73. Adrienne Prescher says

    These were perfect. I followed the recipe and they turned out great! I dont even care for regular fries. These were addictive. Thanks!

  74. Carla says

    Mine weren’t as crispy as they should have been – I over crowded the pan. But – GREAT IDEA to add garlic salt! Omg what a perfect addition to the flavour. We just used olive oil, seasoning salt and garlic salt and it was awesome :)

  75. Julia says

    I made these with cumin, chipotle, cinnamon, and a little brown sugar, then dipped them in low fat sour cream. I have found heaven.

  76. Liz j says

    My gosh- what a great method – never thought of cornstarch – will dry up any liquid and help with the crust – im making this now and rating it 5 for technical- season as blogger states is up to us – i left the skin on mine buts thats just me -and for all the gmo and non gmo – really? Cook with what you feel comfortable and if you want to have a scientific discussion why not create your own blog? Most of us want to see the reviews for tips on seasoning and bake times and such – dont hijack the bloggers recipe – peace-

  77. Sam says

    Found this recipe today and made them straight away. A big hit in this house. I made them without the cornstarch as I didn’t have any, apart from that followed the recipe/ instructions, I am glad you have the step by step photos it reassured me that I wasn’t going wrong as they did look burnt but tasted amazing! So easy to do I will be making these again, glad I chose this recipe.

  78. Sam says

    Found this recipe today and made them straight away without the cornstarch. They were still amazing. Definitely will be making these again!

  79. Alison Fripp says

    Hi. Just went to turn these over after 15 mins and they mushed up on me and started falling apart. Yikes. I used he olive oil and the cornstarch and a dark pan.

    • says

      Hmmm, I’m sorry to hear that! Were the fries sticking to the pan? Dark pans tend to cook foods faster. It also could have been your sweet potatoes, some are better than others!

  80. Saskia says

    I’m going to try this recipe — which might be very good — but please Kate, learn some science and do the math before making statements like “sweet potatoes are complex carbohydrates that contain protein, which pretty much means that you can eat these fries with abandon.” 100 grams of sweet potato has less than 2 grams of protein and more than 20 grams of carbs. To get a meager day’s worth of protein, you’d have to eat 5.5 pounds of sweet potatoes. And that would cost you over 2000 kcal, way more than most women burn in a day.

    • says

      I’m sorry, you must have been having a bad day, Saskia. I’m plenty proficient in science and math, and I certainly wasn’t suggesting that a person eat only sweet potato fries all day long.

  81. Anita says

    Hi Kate: Do you HAVE to peel the sweet potatoes? I am about to make some and wondered if there is a reason they have to be peeled. Thank you!

  82. Chelsea says

    Hi Kate!

    Thanks so much for posting this great recipe. It’s been my go-to sweet potato fries recipe ever since I found it over a year ago (sorry it took me so long to say thanks)! We love to add a little brown sugar, garlic and onion powder and cayenne pepper. Making them again tonight! You have a lovely blog – thanks again for sharing.

  83. Marubi says

    Hi! Made these today, but unfortunately I had some trouble. Though tasting great, they were not crispy at all. I used starch and went with the tip of baking them on the rack. I also had them in the oven longer than the recipe says. Still soft. Where did I go wrong?

    • Marubi says

      Oh yeah forgot to mention – I also baked them in batches to make sure they were not too crowded. It is true however that I baked them at a slightly lower temperature (200 deg. centigrade), though I can’t see why that would matter…

      • says

        Hmmm! I’m sorry your fries didn’t turn out well. It could have to do with your baking pan or your oven. If you try again, I would definitely bake them at the recommended temperature. Sometimes vegetables need higher heat to crisp up.

        • Marubi says

          Hm, didn’t think it mattered that much so I suppose I should really have the temperature higher next time. I will definitely try again – they were delicious (salt, paprika and garlic version) so the wrong texture didn’t actually matter so much ;)

  84. Rennie Crow says

    After reading comment number 10 I am so utterly put off by this site I will get my recepe’ somewhere else.

    I want to read about cooking I don’t five a cent about all the keyboard health warrior and goodie gooddoer comments below it.

    If it’s not pertaining to the topic, is it or is it not a nice dish then take your whining somewhere else.

    Sorry Kate, but this is now the upteenth time I come across this sort of arguments while all I want is some nice relaxed cooking time.

    • says

      I’m sorry to hear that, Rennie. You don’t have to scroll down and read the comments. You won’t find rants in my posts. :)

  85. Chay says

    If you opt out on the corn starch, you should hold off on the seasonings until after fries are fully cooked. The seasonings is what makes em “soggy” so apply your seasonings after fries are cooked for a better crispy effect! The Olive Oil will assist with the crispness while baking.

    Great recipe!

    • says

      I’m sorry to hear that, Jane! You might try a different baking pan next time. They cook faster and get crispier on darker pans.

  86. Karmel says

    Amy, may I ask why President Obama will only eat & feed his family organic produce that is grown within The White House if GMO’s are safe?! The GMO’s he’s ‘supporting’… And, it’s only America that is embracing test tube food, most of the rest of the world is shunning GMO’s & sticking with Mother Nature. I think that’s wise, don’t you, seeing as humans destroy all that we touch for MONEY!
    Kate, these fries are great! I’ve tried a few times to make them & they never come out quite right, but the batch I made to go with Caribbean chicken & corn in the cob last night went down a treat with my nearly 3yr old & my 9 month old :)Thank you! I’m definitely going the whole hog & doing a sweet version with sugar & cinnamon next XD
    Also, I have read that if using corn starch (cornflour in the uk) to lightly coat the fries BEFORE any oil, salt, sugar, etc. Not sure how much of a difference it makes to the crispness, but always handy for people to test it out :)

    • says

      Sorry, Taya, you’ll need some oil to make these fries crispy, and all oils have about the same number of calories/grams of fat per ounce. Olive oil improves the absorption of quite a few vitamins, though! It’s so good for you!

  87. Pam Batts says

    Didn’t have a dark cookie sheet but used a cast iron stovetop grill/giddle in the oven. Shook fry cuts in plastic bag with corn starch, cumin, cinnamon, sunflower oil. Cast iron griddle pre-heated with oven, fries put on after 425F reached. Turned fries over a couple times during cooking. Perfect! Better than I ever achieved in sweet potato ff by frying. Dipped baked fries in fresh sour cream/chopped chive/sea salt combo, and it works. The accompaniment; turkey burgers cooked on an outside bbq grill with natural lump wood charcoal and soaked hickory chips–w/alfalfa sprouts, red lettuce, orange tomatoes, homemade guac, on butter-cooked hamburger rolls–and a salad, with a beautiful rose wine (La Vielle Ferme 2014) was glorious. Sorry you weren’t here. Summer eating all the way!

  88. Jennifer says

    These were fantastic. I make fries like this often but have always used aluminum foil and never corn starch. The corn starch and absence of aluminum foil made all the difference. Crunchy on the outside but still moist on the inside. The cumin and cayenne were great too! I also added Tapatio to my ketchup. Highly recommend.

  89. Kevin says

    The fries were glorious! I served them with my spicy aioli alongside a pabbo burger and arugala ensalada con ceballa escabeche. Everyone was quite pleased! I added a sneeze of rosemary to the fries while they were baking.

  90. says

    Hi Joan, good point. I use non-GMO cornstarch on the rare occasions that I use it. Arrowroot starch is a corn-free option that would probably work well. I’ll try it soon and update the post if the fries turn out well.

  91. Amy says

    Unless you have a degree in plant genetics, you have no business making decisions on what is and is not healthy.

  92. Ordin says

    Just a quick FYI, genetic modification has absolutely no effect on nutritional value (sometimes it is actually more nutrionally rich, a la golden rice), and is certainly not BAD for your health. In short, I wouldn’t be concerned in the least if I were using corn starch. If you are for some reason morally opposed to the idea of GMOs (other than every single crop humans have cultivated since we began farming), then by all means use something else. Just to be clear however, there is no risk whatsoever in using cornstarch.

  93. Aisling says

    GMO stands for genetically modified organism. All they are doing is taking DNA from another organism and putting it in the nucleus of the plant cell. All materials are organic, as we have not yet found a way to synthetically create DNA. Also, genetic engineering is on a bit of a higher level than common sense and what your body tells you.

  94. Joe says

    Unless you have a degree in nutrition, you have no business telling people to not eat trans fats. Unless you are a physicist, you have no business telling people jumping off a building is bad for their health.

    Unless you have a business degree, you have no business telling people what is or is not their business.

  95. Cindy says

    Totally agree! I work with the Extension Service with TONS of food/farming specialists – those who are saving the bees and killing disease in plants, etc. Without Genetically modified seed, we’d be starving.

  96. Jenny says

    “Unless you have a degree in plant genetics, you have no business making decisions on what is and is not healthy.”

    Seriously?? Darn, all along I thought I had a pretty good handle on what is and is not healthy for me and my family. Now I come to find out I have no business doing so because all I have is a stupid MPA and MPH, I trust my body, and use common sense. Why didn’t anyone tell me this before college. I don’t even have a fresh-out-of-college husband to earn me the right to make such decisions. I’ve been going at life all wrong.

  97. Amy says

    My sentiment was that determining what is and is not safe to eat should be left up to the professionals- the people who actually have the peer-reviewed, raw data to back it up their claim.

  98. says

    Anu, I’m sorry you are offended by the comments. I try to only moderate comments when they are really out of line or hateful, for the sake of maintaining an authentic conversation on the blog.

  99. Amy says

    My husband just graduated with his degree in genetics, cell biology and development (one long-named degree, not three ;) ) so although I am not an expert myself, I have heard endlessly how safe they are- the rigorous and expensive testing GMO foods are subject to is comparable to nothing else you eat. If he didn’t know with certainty how safe GMO foods are, he would never feed our children the same corn he helps genetically modify.

    His sentiments are that scientists WISH the human genome could be mutated and altered via plants- you could cure virtually every disease known to man through a cob of corn. Wouldn’t that be great?!

    GMO’s will be responsible for potentially ending world hunger with greater yield, longer growing seasons, greater nutrition content and the ability to grow anywhere on the globe. (Can you imagine what healthy, easy-to-grow corn could do in Africa??) It can also be modified to naturally repel insects, eliminating the need for pesticides and nasty chemicals. That’s where the real health concern in agriculture lies.

    Until I see peer-reviewed scientific papers that contradict the hundreds of papers that document it’s safety, I will be happily purchasing all my favorite GMO foods.

  100. Rose says

    If GMOs are so good, then why are companies so opposed to labeling them, and have spent BILLIONS of dollars to oppose the legislation requiring labeling? People have a right to know what’s in their food so they can decide for themselves.

  101. Brett says

    Because of the general misconception of the average american, ie they won’t buy this product now since ‘genetically modified’ sounds suspicious and must be bad for you so better steer clear.

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