These sweet potato fries have caramelized edges and tender middles. Watch our recipe video to see how we cut sweet potatoes into fries.
Remember 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, so we keep an oven thermometer inside to keep it in check). If you find that the fries are browning too quickly, reduce the oven temperature by 25 degrees.
We keep the skins on for sweet potato fries, but if you prefer them without, go ahead and peel them.
4 medium sweet potatoes
3 tablespoons olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
Homemade ketchup, optional
Heat oven to 450 degrees Fahrenheit. Prepare two baking sheets. The fries bake better when placed directly onto the baking sheet. (Optional: Line the baking sheets with aluminum foil or a silicone baking mat for easier cleanup.)
Place baking sheets into the oven so that they preheat.
Scrub, then slice the sweet potatoes into 1/2-inch sticks. Add to a large bowl and toss with the olive oil, salt, and pepper.
Remove the preheated baking sheets from the oven, and then dived the sweet potatoes between them. Spread the fries out. Try not to crowd them, or else they will not brown.
Bake the fries, turning once and rotating pans once, until the edges are lightly browned, and centers are tender; 15 to 25 minutes. Sweet potato fries are done when the surface looks dry and puffed up a little. Don’t fret if the edges turn brown. They will taste more caramelized than burnt.
Serve fries with your favorite dipping sauce and an extra sprinkle of salt.