Sweet potato fries oven-baked (Printable)

Crispy and tender oven-baked sweet potato fries seasoned with smoked paprika and garlic powder.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled (approximately 21 oz)

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)
06 - 1/2 teaspoon garlic powder (optional)

→ Serving (optional)

07 - Chopped fresh parsley
08 - Dipping sauce of choice (e.g., aioli, ketchup)

# How to Cook:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into evenly sized fries, about 1/2 inch thick.
03 - Place the fries in a large bowl. Add olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Toss thoroughly to coat each piece evenly.
04 - Lay the fries in a single layer on the prepared baking sheet, ensuring they are not crowded for optimal crispness.
05 - Bake for 15 minutes, then flip the fries and continue baking for another 15 minutes until the edges turn golden and crisp.
06 - Remove from the oven, sprinkle with chopped parsley if desired, and serve immediately with your preferred dipping sauce.

# Expert Advice:

01 -
  • They satisfy the crispy-and-soft craving without deep-frying mess or oil splatter stress.
  • The natural sweetness means you actually want to eat them instead of tolerating them as a side dish.
  • A batch takes 40 minutes total and requires almost no actual hands-on time.
02 -
  • Soaking cut fries in cold water for 30 minutes, then drying them completely, genuinely makes them crispier by removing excess starch—this is the difference between good and restaurant-quality.
  • Crowding the baking sheet is the silent killer of crispy fries; if you need to make a double batch, use two sheets or accept that they'll be softer.
03 -
  • Even-sized cuts matter more than perfect uniformity—measure them roughly with your eyes so they cook in the same amount of time.
  • Don't skip the parching paper; it's the difference between fries that slide off easily and ones that leave half their crust stuck to the sheet.
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