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Home » Recipes » Dinner » Sides » Baked Sweet Potato Fries (Video)

Baked Sweet Potato Fries (Video)

Published: Jan 25, 2012 · Last Modified: October 3, 2019 by Dani

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I think I’ve mentioned it before but that won’t stop me from saying it again, I love fries. Love em’!

What’s not to love?  Seriously, you tell me because I can’t think of one thing.

I also love sweet potatoes (what can I say, I just love food) so needless to say, these fries really do it for me; they’re the best of both worlds.

This recipe could not be any easier… basically all you have to do is cut your sweet potato into strips, season them and pop them in the oven for about 20 minutes. I love how the heat from the cumin partners with the sweetness of potatoes… SO GOOD!

I must warn you though, although these fries are delicious, they don’t get very crispy or crunchy. They’re firm, but not super crispy.

I am playing with a few ideas to see if I can come up with a way to make them crunchier. I tried dipping them in egg first, but then they tasted like mini potato omletes. The egg flavor was too strong. I’m gonna try egg whites next… I think that may do the job.

(I can’t lie, taste testing sweet potato fries is a pretty fun job, so I don’t mind experimenting one bit;)).

Do you guys have any secrets behind crispy sweet potato fries?? If so, I’d love to hear about them… maybe together we can come up with the world’s most delicious baked sweet potato fries!!

UPDATE:  My conclusion – I prefer the wired rack over dipping my fries in egg whites.  It’s quick and simple and while still not super crispy, they are the perfect clean and delish weeknight fry!

Print Recipe
4.91 from 41 votes

Baked Sweet Potato Fries (Video)

Course: DIET, DINNER, how-to, KITCHEN BASICS, sides
Cuisine: American, dairy free, gluten free, kids, nut free, Paleo, vegan, vegetarian, Whole30
Author: Dani Spies
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1 servings

Ingredients

  • *Sometimes I pop these under the broiler right at the end just to get them a little extra brown but you could easily skip this step and still have yummy fries!
  • 1 sweet potato1 tsp of olive oil OR cooking spray1 teaspoon of ground cuminSalt to taste

Instructions

  • Preheat oven to 425.
  • Cut the sweet potato into "fry-like" strips and pop them into a large bowl.
  • Drizzle with one teaspoon of extra virgin olive oil OR spray them with some cooking spray. You just need enough to lightly coat the "fries".
  • Season with salt and cumin (in the video I use salt and pepper) and then lay them out on your wired baking sheet (demonstrated in the video).
  • Bake for 20 minutes or until browned. Enjoy!
  • Serves 1. (okay maybe two, but not if you like fries as much as I do)
https://youtu.be/G2920a37AUA

Dairy Free, Gluten Free, How-To, Kid Friendly Lunches, Nut Free, Paleo, Recipes, Sides, Vegan, Vegetarian, Video, Whole 30 Dairy Free, Gluten Free, How-To, Kids, Nut Free, Paleo, sides, Sweet Potatoes, Vegan, Vegetarian, Whole30

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Anisa says

    January 13, 2009 at 7:59 am

    5 stars
    I, just randomly stumbled across this site. I toss my sweet potato fries with egg whites, then with a few tablespoons of flour (I use whole wheat), along with the seasonings. This makes them very crispy!

    Reply
  2. Dani says

    January 14, 2009 at 5:19 pm

    5 stars
    Lori – I’ll give it try. thanks!

    Anisa – Oooh. Good tip, can’t wait to try them this way:)

    Reply
  3. katy says

    April 7, 2009 at 6:54 pm

    5 stars
    I just tried making these! So easy and yummy! You are always my go-to site when I have a cooking question. When are we going for soul food?

    Reply
  4. Lisa says

    April 16, 2009 at 2:10 pm

    5 stars
    I, too, have been on a quest for making my sweet potato fries more crispy… there are certainly a lot of good ideas here! Now, Dani, which have you tried and how well did they work? Thanks!!

    Reply
  5. carey Ellen Smith says

    April 16, 2009 at 3:35 pm

    5 stars
    Quick note- Sweet potatoes aren’t that orange- what it looks like is yams. (lighter skin, weirder shapes are sweet potatoes) So, that said, I slice the sweet potatoes into fries, light coating of olive oil, 425 oven, 20 min then turn, 15 more minutes- or longer if you like them crunchy. Then sea salt and basil for seasoning. Garlic lemon mayo makes a great dip….

    Reply
  6. Dani says

    April 17, 2009 at 7:20 am

    5 stars
    Lisa – I have to tell you… I haven’t tried many. I need to get in the kitchen and do some sweet potato fry experimenting soon! I’ll keep you guys posted.

    Carey Ellen Smith – Thanks for tthe tips!

    Reply
  7. Donna says

    May 2, 2009 at 7:33 pm

    5 stars
    Try using a rack set on the cookie sheet and place sweet potatoes on the rack. Something about the heat circulating around the potatoes makes them crispier. I also seem to have better luck cutting into thin rounds instead of strips–as reader ‘Jade’ mentions above. I also stick to EVOO and seasonings versus the egg whites. Bake at 425 for about 20 minutes.

    Reply
  8. Peggy says

    July 8, 2009 at 5:05 pm

    5 stars
    I am, as we speak trying the egg whites and flour combo. I also used some anise seeds instead of cumin…I will let you know how it turns out!!

    Reply
  9. Dani says

    July 8, 2009 at 6:38 pm

    5 stars
    Peggy – Can’t wait to hear the results!! Thanks for sharing:)

    Reply
  10. Joy says

    January 26, 2012 at 7:05 am

    5 stars
    I make these quite often, but usually sprinkle with Chili Powder. I haven’t tried putting them up on a raised rack. Thanks for the tip. I will try that next time.

    Reply
  11. Healthy&Homemade says

    January 26, 2012 at 10:25 am

    5 stars
    Definitely doing these today with my hubbies dinner. I had tried it before but didn’t think to use the little cooling rack so of course half were soggy and half were burnt. I have about 5 sweet potatoes begging to be turned into crispy delicious treats!!! 🙂 YUM! Thanks!

    Reply
    • Dani says

      January 30, 2012 at 11:25 am

      5 stars
      Lucky hubby;)

      Reply
  12. Julie says

    January 26, 2012 at 2:39 pm

    5 stars
    Your photo just makes me wanna go to the grocery store NOW and grab some sweet potatoes!
    Absolutely love your site and thanks for the update, Dani!

    Note on the crispiness of the fries…I let them sit in the water usually about 30-60min, depending on how crispy I want my fries to be. Then I rinse them again and pat dry them with towel. I use this method to make what I call sweet potato “chips” and all I do is chop the sweet potatoes into discs instead of strips. This seems to work well for me, maybe you should give it a try 🙂

    Reply
  13. Penelope says

    January 29, 2012 at 11:28 pm

    5 stars
    So yummy! I have a question: do you have any suggestions in keeping the fries from getting soggy when I pack them for a snack-to-go? I always end up with soggy sad fries when I do. 🙁 (but out of the oven they are so so yummy!!)

    Reply
  14. Ali says

    February 1, 2012 at 7:54 pm

    5 stars
    After I cut the sweet potatoes, I soak them in a salt water solution to draw out some of the moisture – for about 30 to 60 minutes – then drain and pat dry. Works great! 🙂

    Reply
  15. Julie says

    July 4, 2012 at 9:10 pm

    5 stars
    Soak them in water for an hour then drain, rinse, and dry. After they are mostly dry put in bag with 2-3 Tbsp corn starch and shake well until all potatoes are well coated. Put on already heated crinkled foil and drizzle with 2 tbsp olive oil and sprinkle seasonings on, stir together with a spatula until well mixed and bake on 425 for 20 mins, stir again and bake for additional 10-15 min!!! Super awesome fries 🙂

    Reply
  16. Jessica says

    January 17, 2013 at 10:23 pm

    5 stars
    Hey! I love my sweet potatoes, and living in Japan I’m very spoilt as it’s eaten ‘normally’ here. Japanese satsumaimo type of sweet potato is much MUCH better for you than the standard one you have used in this recipe (like ours in Australia as well).

    Satsumaimo has much less liquid so better for drier recipes too 🙂 less sugar as well as a yellow flesh (google for a comparison). The smaller ones are sweeter/wetter and closer to what we’re used to. My favourite way to cook it is simply to put it in foil whole and bake. They are sold on the streets rock-baked in newspaper, probably the most delicious, healthy snack I’ve had 🙂 Skin is the best part!

    Thanks for your recipes, they are great!!

    Reply
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