Baked Sweet Potato Fries

There’s something about baked sweet potato fries that feels like comfort with a little wink of indulgence. The way they blister at the edges, a bit caramel here and there, then there’s that scent when they come out of the oven – warm, earthy-sweet, just a little smoky from the paprika. I started making these in late October, when the evenings get darker a bit too early and all you want is something hot and golden on the side of whatever else is for dinner. They’re simple but oddly comforting, like the kind of snack that never asks too much of you but manages to feel just right anyway.

Why You’ll Crave It

• The edges get crispy (if you don’t crowd the pan!), but the inside stays soft and just melt-in-the-middle perfect
• You only need a few pantry spices, and you can make them as spicy – or not – as you like
• Satisfies that salty-crunchy craving without actually frying anything
• Nutritious, filling, and somehow still feel like a treat
• They go with nearly everything – burgers, grain bowls, or just straight from the tray with a cold drink

The first time I made these, I ate almost the whole tray standing over the stove… they didn’t even make it to the table.

What You’ll Need

• Sweet potatoes: 2 medium, peeled and sliced into thin 1/4-inch sticks – try to go for ones that feel heavy and dense when you pick them up
• Olive oil: 2 tablespoons – enough to lightly coat the fries without turning everything greasy
• Salt: 1/2 teaspoon, or to taste – flaky sea salt at the end is lovely too
• Paprika: 1 teaspoon – smoky or sweet, your call
• Garlic powder: 1/2 teaspoon – adds depth without overpowering
• Black pepper: 1/4 teaspoon, freshly ground if you can
• Optional: 1/4 teaspoon cayenne pepper if you like a bit of a kick – I sometimes skip it when making for kids

Easy How-To

Start with the oven

Preheat it to 425°F. Give it time to really get hot – this part matters more than we think, especially if you want that crisp edge. Trust me, lukewarm baking never got anyone anywhere tasty.

Slice your sweet potatoes

Peel and cut them into matchsticks – about 1/4-inch thick. Not too thick or they stay soft, not too thin or they burn. It’s a bit of a balance. Uniform size helps for even cooking, so take a moment here if you can spare it.

Soak if you’ve got time

This part is optional, but I do recommend it: soak the sliced sweet potatoes in cold water for 30-ish minutes. It helps draw out starch for extra crispness. Dry them like you really mean it afterward – any moisture left behind will steam instead of crisp.

Season everything

In a big bowl, toss the fries with olive oil, salt, and spices. Make sure every stick gets a little love. A rubber spatula works wonderfully here – helps coat without breaking the pieces.

Spread them out

Line a sheet with parchment. Lay the fries in a single layer, letting them breathe a bit. If they’re crowded, they’ll steam (disappointing). Use two pans if needed. It’s worth the wash-up.

Roast and flip

Pop them in the oven, middle rack. Roast for 20–25 minutes but flip halfway through. You’ll notice the edges start to darken – don’t panic, that’s the good stuff forming.

Let them rest (just a moment)

Once they’re out and golden, give them a minute or two on the tray to firm up. Fries straight from the oven are tempting, yes, but patience pays here – they crisp up a touch more as they cool.

Good to Know

• If they’re not crisp enough, try adding 1 tbsp of cornstarch before baking – helps with the crunch
• Careful with paprika – smoked paprika burns faster, so keep an eye toward the end
• I’ve definitely tried to rush this with a crowded pan – don’t. They just end up sort of limp and sad

Serving Ideas

• Serve with a dollop of garlicky Greek yogurt, spicy mayo, or even a squeeze of lime and flaky salt
• Top a grain bowl with these – add some roasted chickpeas, a fried egg, and you’re sorted
• Slide next to grilled salmon or a veggie burger for a proper meal

Top Tricks

• Use convection if your oven has it – it helps dry and crisp the fries faster
• Try flipping with tongs instead of a spatula – less breakage, more satisfaction

Frequently Asked Questions

Can I skip peeling the sweet potatoes?

Yes, absolutely! Just scrub them well. The skin adds a lovely texture and a bit more fiber, though it slightly affects the final crispiness.

Why are my fries turning soft after baking?

They were probably either too close together on the pan or not dried properly after soaking. Also, too-low oven temps can be the culprit. High heat is essential.

How do I reheat leftovers without them going soggy?

Pop them back into a hot oven (400°F or so) for 8–10 minutes. Don’t microwave or you’ll lose all the crunch.

Can I prep these ahead of time?

Yes, you can cut and soak the fries a few hours in advance. Keep them in water in the fridge, dry really well before baking.

Are baked sweet potato fries healthier than regular fries?

Generally yes – especially since they’re not deep-fried. Sweet potatoes also bring more fiber and vitamins to the party than standard white potatoes.