These Baked Sweet Potato Fries are an easy sheet pan recipe and a simple alternative to traditional fries. They make a delicious side dish, appetizer, or snack that’s simple to prepare. Enjoy them alongside sandwiches, burgers, or wraps, or serve them with dips like ketchup, a spicy sauce, or your favorite dip for extra flavor.
CLICK HERE TO SAVE THIS RECIPE ON PINTEREST
Sweet potato fries are very easy to throw together and bake to crispy perfection, making them a great option when you’re craving something simple yet satisfying. I love pairing these crispy sweet potato fries with a refreshing salad, like Coleslaw, Sweet Corn Peach Salad, Greek Salad, Red Cabbage Salad, or even a simple Cucumber Tomato Salad with Mint. Together, they make for a perfect, satisfying meal, and the homemade sweet potato fries are also delicious on their own for the perfect snack any time!
These baked sweet potato fries are crispy, flavorful, and baked with a light coating of olive oil. They’re a perfect addition to breakfast, a quick weekday dinner, or Sunday brunch. With just a handful of seasonings, they’re truly a tasty treat or a great addition to any meal. Give this easy sheet pan recipe a try and enjoy these delicious homemade baked sweet potato fries!
WHY THIS BAKED SWEET POTATO RECIPE WORKS
- Easy Preparation: These baked sweet potato fries are simple to make and require minimal ingredients.
- Better option: These fries are baked instead of being deep-fried, which reduces the overall fat content and makes them a better choice. Baking also retains the natural goodness of sweet potatoes without compromising on taste. They offer guilt-free enjoyment of fries!
- Texture and Flavor: These fries have a crispy exterior while maintaining a tender and soft interior. The natural sweetness of sweet potatoes is enhanced during baking, creating a perfect balance of flavors.
TARRAGON: The Secret Ingredient for Perfect Sweet Potatoes. I like to use tarragon every now and then, as it has a distinct anise or licorice-like flavor. I especially love adding it to this recipe because it pairs wonderfully with sweet potatoes, enhancing their flavor and adding a unique twist. Tarragon also complements poultry, seafood, eggs, most vegetables, and sauces.
WHAT YOU’LL NEED:
A handful of simple ingredients that you probably already have in your pantry is all you need to make this sweet potato fries recipe. You’ll find exact measurements and a printable recipe in the recipe card at the bottom.
- Sweet Potatoes – I recommend choosing medium-sized potatoes that are similar in size to make it easier to chop into even fries. Both peeled and unpeeled sweet potatoes work for this recipe; it’s completely up to your preference.
- Olive Oil – You can also substitute avocado oil.
- Spice mix – Garlic powder, smoked paprika, dried tarragon, salt, and black pepper.
For the dipping sauce:
- Mayonnaise
- Ketchup
- Spice mix – Paprika, cayenne pepper, salt and black pepper.
HOW TO MAKE HOMEMADE BAKED SWEET POTATO FRIES
- Wash and peel sweet potatoes: use a vegetable peeler to peel off the skin. Peeling is optional, as you can also make fries with the skin on if desired.
- Slice the sweet potatoes lengthwise into long fry-shaped pieces, about 1/2 inch thick. Try to cut them into similarly sized pieces so the fries will bake evenly. For extra crispy sweet potato fries, soak the uncooked fries in ice-cold water for 20 minutes. Place the fries on a clean kitchen towel and gently pat them dry to remove excess moisture.
- When ready to bake, preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
- Transfer the fries to a large bowl and toss the sweet potato strips with olive oil, garlic powder, pepper, smoked paprika, dried tarragon, and salt. Stir well to ensure they’re evenly coated.
- Spread the fries among the two prepared baking sheets in a single layer so that they are not overlapping each other. (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).
HOW TO BAKE SWEET POTATO FRIES
- Bake for 20 minutes, then remove the baking sheets from the oven and use tongs or a spatula to gently turn over all of the sweet potato pieces (be cautious, as the pan will be hot!). Return to the oven and bake for another 15-20 minutes or until they are lightly browned on the tips.
- Remove from the oven and add a generous sprinkling of sea salt. These are best served right away as they tend to get soft and slightly soggy if they rest for too long. If you’d like, you can also garnish them with a little minced parsley for a pop of green color.
TIPS FOR SUCCESS:
- Cut evenly: Be sure to cut your sweet potatoes into thin, even strips so they bake at the same rate. This helps prevent some fries from being overcooked while others are undercooked. Keep in mind that thicker fries won’t get as crispy as thinner ones.
- Avoid overcrowding the sheet: Spread the fries in a single layer on the baking sheet, making sure they don’t overlap.
- Flip halfway through baking: Flip the fries halfway through baking to help them cook evenly and get crispy on all sides.
SERVING SUGGESTIONS
Baked sweet potatoes go well with many flavors and ingredients. You can mix and match these ideas or try your own combinations to create a tasty meal. Here are some options:
- For extra sweetness, drizzle a little maple syrup or honey over baked sweet potato fries. You can also sprinkle them with brown sugar or cinnamon sugar for a caramelized crust.
- Add Greek yogurt or sour cream for a creamy and tangy contrast. For extra texture you can also sprinkle some crumbled feta cheese, crumbled goat cheese, grated Parmesan, or shredded cheddar on top.
- Garnish the sweet potato fries with chopped fresh parsley, cilantro, or green onions to add freshness and color.
- Baked sweet potatoes can be paired with proteins like grilled chicken, roasted turkey, pulled pork, or even black beans for a more nourishing meal.
STORAGE RECOMMENDATIONS
Once baked, sweet potato fries are best served right away; they tend to get soft and slightly soggy if they rest very long. You can store leftovers in an airtight container in the refrigerator for an additional 2 days. Then to reheat them, transfer the fries back to the oven or toaster oven to restore their crispiness. Remember that reheating may not give you the same level of crispiness as when they were freshly baked, but they should still be tasty.
VARIATIONS: GET CREATIVE WITH DIFFERENT SPICES
Experimenting with different herbs and spices is a fun way to get creative in the kitchen. This recipe is great with just salt, pepper, smoked paprika, and garlic, but feel free to mix in your favorites. For a warming, savory twist, try spices like cayenne pepper, cinnamon, cumin, chili flakes, or a dash of hot sauce to give your baked sweet potatoes a flavorful kick. You can also enhance the flavor with herbs like rosemary, thyme, or nutmeg.
FAQ
How to pick a good sweet potato?
You want sweet potatoes that appear fresh, firm, and in good condition to ensure the best taste and quality. Look for sweet potatoes with smooth, unblemished skin. Avoid those with rough patches or signs of damage or spoilage.
How to make fries extra crispy?
Cut the sweet potatoes into similarly sized thin strips. Make sure they’re not too big or they won’t get crispy. Place in a bowl and toss with 2 teaspoons of cornstarch so that they are completely coated. Dust off any excess cornstarch and add spices before adding them to the baking sheet.
MORE DELICIOUS RECIPES TO TRY:
- Best Cream Of Asparagus Soup
- Roasted Cauliflower Parmesan Steaks
- Polish Vegetable Salad
- Rosół Polish Chicken Soup
- Baked Asparagus with Cheese and Cherry Tomatoes
Love this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ and a review in the comments below! And don’t forget to subscribe for even more delicious recipes and tips.
*Nutrition information is automatically calculated, so it should only be used as an approximation.
This post was originally published on April 2022, and republished on May 2026.
BAKED SWEET POTATO FRIES
Ingredients
- 1 pound sweet potatoes, peeled (medium 4 potatoes)
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried tarragon optional
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- coarse sea salt for topping
- parsley for topping, optional
For the dipping sauce:
- 1/3 cup mayonnaise
- 1½ tablespoons ketchup
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
- Peel the sweet potatoes using a vegetable peeler. Slice the sweet potatoes lengthwise into long fry-shaped pieces, about 1/2 inch thick. Try to cut them into similarly sized pieces so the fries will bake evenly.
- For extra crispy sweet potato fries, soak the uncooked fries in ice-cold water for 20 minutes. Place the fries on a clean kitchen towel and gently pat them dry to remove excess moisture.
- Transfer the fries to a large bowl and toss with olive oil, garlic powder, pepper, smoked paprika, dried tarragon, and salt until evenly coated.Spread the fries between the two prepared baking sheets in a single layer, making sure they aren’t overlapping. For the best results, bake one pan at a time on the top rack.
- Bake for 20 minutes. Remove the baking sheet from the oven and carefully flip the fries using tongs or a spatula. Return to the oven and bake for another 15–20 minutes, or until lightly browned around the edges.Remove from the oven and sprinkle generously with kosher salt. These fries are best served right away, as they tend to soften if they sit too long. If you’d like, garnish with a little minced parsley before serving.
Dipping Sauce:
- While the fries are baking, make the dipping sauce. Add all of the ingredients to a bowl and mix well until fully combined. Taste and adjust the seasoning if needed. Enjoy!