Perfect Baked Sweet Potato Fries

How to make crispy baked sweet potato fries that are caramelized and on the outside and tender on the inside. No fryer needed here. Consider making a double batch, these are addictive. Jump to the Baked Sweet Potato Fries Recipe

Homemade Baked Sweet Potato Fries

How to Make the Best Sweet Potato Fries

Sweet potato fries can be made two ways: you can fry them or you can bake them. Since we like to stick to the healthier side, we prefer to bake our sweet potato fries. Follow our oven baked sweet potato fries recipe and be rewarded with crispy, caramelized fries with tender middles.

Crispy Baked Sweet Potato Fries

Homemade sweet potato fries

Step one, Scrub sweet potatoes clean and cut into fries. It is up to you as to how chunky you want the fries to be. I like sweet potato fries to be thin and crispy, so as you can see from our photos, we cut them pretty thin.

Thinly cut sweet potato fries
I cut sweet potatoes into thin fries so they bake up to be crisp.

Step two, Season the fries and toss with oil. For the best tasting sweet potato fries, season them with a generous amount of salt and pepper. So that they brown and get crisp in the oven, toss them with a bit of oil. I like using olive oil, but you can use what you have on hand. Coconut oil adds a nice flavor, we actually use coconut oil in this roasted sweet potato recipe.

You can keep the seasoning simple or add even more flavor with spices. A pinch of cayenne, cumin, coriander, chili powder or other seasoning would be a nice touch. You can even use cinnamon sugar.

Seasoning sweet potato fries
I love tossing the sweet potato fries with seasoning and oil in a large bowl so they become well coated.

Step three, add the fries to baking sheets. We scatter the fries over two hot baking sheets — we use two so the fries aren’t too close to each other. If they were, they would steam instead of baking and crisping up. I like preheating my baking sheet, too. This way, the moment the fries hit the sheet pan, they start cooking.

Baking sweet potato fries
I like to bake the fries on two baking sheets so that they don’t crowd each other and have a better chance to brown and turn crispy.

Step four, Bake the sweet potato fries until browned and crisp. The fries will take between 15 and 25 minutes to bake, depending on how large you cut them. Just keep an eye on them while they bake so they don’t over brown on you.

Do you eat sweet potato skins?

I leave the skins of sweet potatoes on. I love the extra texture (and nutrition) it provides. Leaving the sweet potato skin on also makes prep time go quicker.

More Easy Sweet Potato Recipes

Recipe updated, originally posted January 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Perfect Baked Sweet Potato Fries

  • PREP
  • COOK

How to make crispy baked sweet potato fries that are caramelized and on the outside and tender on the inside. Keep in mind that baking time may vary depending on how large you cut your sweet potatoes and how accurate your oven is. (Ovens often run a little cold or hot – ours runs 20 degrees cold so we keep an oven thermometer inside to keep it in check). We like to keep the skins on for sweet potato fries, but if you prefer them without, go ahead and peel them.

Makes 4 Servings

Watch Us Make the Recipe

You Will Need

4 medium sweet potatoes

3 tablespoons olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

More salt for sprinkling over baked fries (we like flaky sea salt)

Homemade ketchup, optional


    Heat oven to 450 degrees Fahrenheit. Line two baking sheets with aluminum foil then slide into the oven so they become hot.

    Scrub then cut the sweet potatoes into 1/2-inch sticks. Add to a large bowl and toss with olive oil, salt, and pepper.

    Tumble sweet potatoes onto hot baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

    Bake fries, turning once and rotating pans once, until edges are lightly browned and centers are tender; 15 to 25 minutes. The fries are done when the surface looks dry and the fries have puffed up a little. Don’t fret if the edges become brown, they will taste more caramelized than burnt.

    Serve fries with a sprinkle of extra salt on top.

Adam and Joanne's Tips

  • Cornstarch — Some swear by adding a generous pinch of cornstarch to the fries before tossing and baking to make the fries extra crispy. This does work so give it a try if you feel like it. We usually skip it, but that’s only because we’re very happy with the fries as-is.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 201 / Protein 2 g / Carbohydrate 26 g / Dietary Fiber 4 g / Total Sugars 5 g / Total Fat 10 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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39 comments… Leave a Comment
  • Farida December 29, 2021, 11:17 am

    Hello there, I just found the website and made the Hummus. It turned out great. Thank you and you made it very easy.I tried Humus recipe from other websites too but this one was the “Best”! Thank you.

  • Jim September 22, 2021, 5:11 am

    Dear Adam / Joanne, I am new to your web-site but have to say I am very impressed with the recipes you have posted. I like the fact that you do not go into ingredients that are not in a normal pantry (ref BBC Food as and example). Already baked your great apple pie and the sweet potato fries (baked) are fantastic. Keep up the great work and remember a lot of us are normal people with simple pantries. Inspired Taste is now my “go-to” site, love it. Jim from Cyprus

  • Lori May 31, 2021, 9:17 pm

    The fries were a hit! I will definitely be making these again. I sprinkled the brown sugar, cinnamon, garlic, cumin, cayenne pepper mixture on the fries at the halfway mark. Then we dipped them in caramel syrup! Delicious!

  • Robyie October 13, 2020, 9:16 pm

    These were quite tasty and didn’t have any of the sweet potato taste that typically turns off the kiddo. Two potatoes easily served 4. I made a tasty mustard/honey combo dip that set these apart. I’ll save this recipe as a good base for making more in the future.

  • Rosalinda Yu February 14, 2019, 1:15 pm

    Thanks for all the recipes you’ve featured, they’re so helpful to me inspire me to cook. God bless you.

  • Missy November 30, 2018, 1:17 am

    Can I use coconut oil instead of olive oil?

    • Joanne December 3, 2018, 1:12 pm

      Yes, definitely.

  • Santi12008 May 9, 2018, 9:54 pm

    What could you do if you don’t have aluminum foil?

    • Joanne August 7, 2018, 1:26 pm

      Baking them right on the baking sheet is fine or baking parchment paper works, too.

  • Julian October 28, 2017, 7:14 pm

    A bit of work this one–sweet taters being thicker and harder to cut than regular ones, especially if all you have available are dull knives! The pans should be put on same rack so the fries bake at same time and temp- I had a few burned ones in pan on the the lower rack. Overall it was tasty and healthy alternative to the bagged frozen fries I left in the freezer for this meal.

  • Bud August 12, 2017, 7:15 pm

    I made these, and I’m a good cook. This recipe did not work for me. Fries were tasteless and although not mushy, they were hardly crisp. Don’t bother.

    • Joanne October 27, 2017, 4:56 pm

      Hi Bud, Sorry they did not work well for you. Regarding the taste, we stick to simple salt and pepper for the recipe, but you can always add your favorite spice blend. To get them extra crisp, try the method using cornstarch we mention in the notes section.

  • Hazel March 14, 2015, 3:26 am

    They turned out to be delicious! Everyone at home loved it!

  • dee February 16, 2015, 1:18 am

    Just finsh making this i added brown sugar cumin paprika cayenne and galic powder with a dash of cinnamon. It came out perfect and very crispy thank you

  • HMW January 11, 2015, 7:32 pm

    Temperature was far too hot. Burned black in 15 minutes. Won’t do that again!!

    • Adam March 2, 2015, 2:36 pm

      It is possible your oven runs a little hot (many ovens do). Next time, try reducing the temperature by 25 degrees. Hopefully that helps!


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