With a warm blend of seasonings and a fool-proof method for perfect oven fries, this easy Oven Baked Sweet Potato Fries recipe is a must-try.
My husband doesn't like sweet potatoes. He won't eat them. He turns his nose up when I mention them. It's one of many veggies that he just doesn't like. So the other night, I whipped up a batch of Super Easy Low-Fat Oven Fries and made a batch of Oven Baked Sweet Potato Fries for my two-year-old son Will and I. Yum! Two kinds of low-fat fries with dinner . . . perfect.
Did I mention that my husband hates sweet potatoes? Okay, just checking. That's important. See, you can imagine my surprise when Shawn saw me plating the food and asked for some of the sweet potato fries too. He asked to eat them. Of course, I couldn't say no (even though I wanted to eat them all myself. Mine! All mine!). How can you say no to that?
Perhaps better than his requesting some, he ate the whole handful I plopped on his plate and declared them "not bad." High praise, ladies and gentlemen. High praise.
Little Will and I, of course, ate a bunch of these Oven Baked Sweet Potato Fries. These were really yummy. I've tried to make sweet potato fries before, but they never came out as tasty as these (definitely finding the right seasoning combination helped). I hand-cut mine, but I recommend using a mandolin to ease the prep time. I am just a glutton for punishment. Seriously. Who hand-cuts fries when they OWN several devices that will do it for them? Geez.
In any case, if you are looking for easy direction on how to make sweet potato fries, look no further. This recipe is the one you are seeking.
Now, a bit about sweet potatoes before I fork over the recipe. According to Healthline, sweet potatoes are rich in vitamin A and vitamin C — both powerful antioxidants. Sweet potatoes are also considered an antidiabetic food, which means eating them can stabilize blood sugar and lower insulin resistance.
Serve these babies with some Homemade Ketchup.
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Oven Baked Sweet Potato Fries
Ingredients
- 1 - 1 ½ lb sweet potatoes
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
- Peal the sweet potatoes. Cut into strips that are about ½ inch wide on each side.
- Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
- Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.
Notes
Please note that cooking times are an estimation. Different ovens cook differently so you may need to increase the time to reach desired doneness. Ovens should also be regularly calibrated to ensure that the temperature inside the oven is the temperature on the dial.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
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These sound amazing, one question though. About how many sweet potatoes makes 1-1.5 lbs?
Cori, you really need to weigh them. Weights vary based on size and density of the potato -- when you are buying them, just use the store's scale to determine how many you need. (Ask an employee if you can't find a scale. They have them.)
I was looking for an easy recipe that my husband will eat and found this... I can't wait to try it!! Great blog!
Yummy! i'm pregnant and i'm CRAVING sweet potatoes and squash so these are hitting the spot, we will be eating them A LOT and my husband and toddler love them too! Thank you!
It says to turn every 10 minutes, but when I touch the fries they just break into mushy pieces. How do I avoid that?
My son loves sweet potato fries so I can't wait to try this recipe but ... turning each single fry every 10 minutes? If I make a tray full of fries, wouldn't that seem like a big chore?
Thanks
Zara, make sure you are using a spatula with a thin edge. I prefer a metal one in this case.
Lynn, if you make these, be sure that your tray isn't overcrowded because if it is, they won't get crispy. And the flipping every 10 minutes is necessary for crispness. Personally, I don't see it as a chore at all. It's just part of cooking. If you do, then this might not be for you.
The trick to this recipe in my opinion is soaking the fries in cold water for 30 seconds before coating with the oil & seasonings. I drizzle the rest of the mixture from the bag on the fries and they come out perfect every time! My 9 month old loves them!
I made these tonight, and they were YUMMY!!!!
I think I almost ate two whole sweet potato's myself!!!!!!
Thanks for the recipe, I will definately be making these again.
cant wait to try these sounds great i love to cook and sarah has great recipes like itlian zesty zuppa soup fast and easy WONDERFUL MY WHOLE FAMILY LOVE IT THANKS
Thank you for the recipe! My doctor told me to eat more sweet potatoes and to use coconut oil as much as possible. Your recipe came up at the top of my Google search and I am thankful for the reader comments (esp. the suggestion about coconut oil!). I will be making these tomorrow and I'm excited to post a review.
And, to Dana - aren't you supposed to keep coconut oil in the fridge? That's how it came when I bought it and I haven't used it yet because it's like parafin wax. Do you scoop out some the night before for a recipe? The doctor wants me to use it as lip balm, too, but I can't imagine how if it's always in the 'fridge as a solid. Just curious.
Thanks all!
MMM!!!!! These were amazing!!! I'd make them again and again...it was weird though because my sister hated them 🙁 Shes crazy!!!!
I made these for my boyfriend last night and he must have eaten 3/4 of the bowl before I even finished my salad. Wonderful (and healthy)recipe!!
I have a question about this recipe. If I peel them and put them in the bag the night before and let them sit would they still work out?
Thanks!