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? For more delicious healthy recipes, be sure to check out my cookbook!
Crispy Baked Sweet Potato Fries
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side dish, snack
- Method: Baked
- Cuisine: American
Learn how to make crispy, oven baked sweet potato fries! Tossed with olive oil and sea salt, sweet potato fries are an easy and healthy homemade snack or side dish. Recipe yields 4 side servings.
- 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
- 1 tablespoon cornstarch
- ½ teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
- Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
- Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
- Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (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.)
- Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
- Bake for 10 to 18 more minutes, or until the fries are crispy.You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
- If desired, toss the baked fries with seasonings, to taste. I like to use a scant ¼ teaspoon each cayenne pepper and garlic powder, and lots of freshly ground black pepper. Serve warm!
Recipe updated with improved photos and instructions on December 13, 2018.
▸ Nutrition Information
Voila! Sweet potato fries. I warn you… they are addictive! Please try them and let me know what you think!