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Sweet Potato Fries

These oven fried Sweet Potato Fries make the ideal side dish for burgers, sandwiches, steaks, grilled entrees and beyond. They’re roasted in the oven resulting in easy clean-up to boot.

how to make Sweet Potato Fries

Easy Sweet Potato Fries Recipe

You’d be hard pressed to go to a sit down restaurant and not find sweet potatoes, in some form, on the menu. I’ve often wondered why fast food restaurants haven’t added sweet potato fries to their choices, based on order volume alone. It’s likely demand versus cost related nonetheless, sweet potato fries are usually quite popular and are more complex in flavor than standard french fries.  That’s not to say we don’t love a spud in any form, right? Those carb laden root vegetables pass our food love test no matter how they’re served. How to make simple Sweet Potato Fries:

  • Sweet Potatoes – 3 pounds scrubbed with skin intact, cut into 1/4 inch strips.
  • Fat – Olive oil.
  • Coating – Cornstarch which helps absorb moisture and crisp the exterior.
  • Seasonings – Dark chili powder, granulated sugar, salt, granulated garlic or garlic powder, onion powder, ground cumin and ground cinnamon.
oven fried Sweet Potato Fries

How to Make the BEST Sweet Potato Fries in the Oven

  • Ingredients you’ll need to make homemade Sweet Potato Fries: Sweet potatoes, olive oil, cornstarch, chili powder, granulated sugar, granulated garlic, salt, cumin, cinnamon.
  • Kitchen tools you’ll need: Large sheet pan, measuring spoons, large bowl, sharp knife and cutting board.
  • I love making these in the oven due to the caramelization that takes place that you won’t enjoy when deep frying.
  • Soaking helps draw excess starch out of the sweet potatoes for tender interior and crisp exterior.
  • What does cornstarch do? Coating the sweet potato fries in cornstarch will help absorb some of the moisture and lends a more crisp texture to the fries.
  • Please note: Sweet potatoes roasted in the oven will crisp, but not be super crunchy the same as when fried in oil. The thinner you cut them, the more firm the flesh will become when roasting.
  • Adjust the roasting time based on how thick, or thin, you cut the sweet potatoes.
  • How do you know when they’re done? Look at the color for caramelized edges, then pierce one of the thickest fries with a knife or fork to see if they’re tender.
  • To crisp them further, turn the oven temperature to broil at the end of baking. Don’t walk away, sweet potatoes can burn, if not attended to.
  • Serve these fries straight from the oven with your favorite dipping sauces. We love comeback sauce, chick-fil-a sauce and yum yum sauce but, any will do.
  • Store baked Sweet Potatoes Fries chilled in the refrigerator for up to 2 days. Reheat in a preheated 375°F oven for 8-10 minutes or in a 350°F air fryer for a few minutes to crisp.
spicy Sweet Potato Fries

Dishes to Serve with Sweet Potato Fries

There’s no wrong choice in my opinion. Except for pasta, they may not pair well with spaghetti. A few recipes here on my website you may enjoy alongside these fries:

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Sweet Potato Fries

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked-sweet-potato-fries, oven-fried-sweet-potato-fries, sweet-potato-fries
Servings: 8 servings
Calories: 217kcal


  • 3 lb sweet potatoes cut into 1/4 inch strips
  • 1/4 cup olive oil
  • 1 Tbsp cornstarch
  • 2 tsp dark chili powder use more or less to taste
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp granulated garlic or garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon


  • Preheat oven to 425°F. Line 2 large rimmed baking sheets with foil and spray liberally with cooking spray. Set aside.
  • Scrub potatoes, peeling is optional. Cut into approximately 1/4 inch strips. Place into a large bowl and soak in cold water for at least 30 minutes up to 4 hours. Drain well and pat dry.
  • Place into a large plastic storage bag, drizzle with olive oil. Seal bag and toss with oil until coated.
  • In a small bowl, whisk together cornstarch, chili powder, sugar, salt, garlic powder. onion powder, cumin and cinnamon. Add to potatoes, seal bag and shake until evenly coated.
  • Dump sweet potatoes onto pans spreading into a single layer. Bake for 30-40 minutes until golden and tender. Turn once, halfway through.
  • Serve immediately with comeback sauce or your favorite aioli for dipping.


Serving: 1serving | Calories: 217kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 589mg | Fiber: 5g | Sugar: 8g | Vitamin A: 24282IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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