Baked Sweet Potato Fries
48
Published Oct 09, 2019, Updated Jul 22, 2021
This post may include affiliate links. Thank you for your support.
Satisfy your craving for fries with healthy baked sweet potato fries that are actually crispy! Perfect for serving on their own or alongside a burger.
Sweet Potato Fries Are My Love Language
I don’t know about you, but I’m a potato girl. When it comes to carbs I’ll take potatoes over bread any day and I’ll eat them just about any way you cook them. I grew up eating the not-so-healthy type of potatoes like fast food fries, chips and my mom’s fried potatoes.
Now I still eat potatoes, but I usually choose sweet potatoes over regular and skip the fried stuff (for the most part) — I’ll occasionally indulge in regular sweet potato fries because they’re just too good to pass up. <–YOLO. And if I’m at a restaurant that has fries on the menu I secretly hope that someone at the table orders them so I can steal a few. Please tell me I’m not the only one that does this. 🙂
That said, I rarely have a craving for the fried version because I make baked sweet potato fries (and sweet potato croutons) at home all the time and they’re just as tasty!
How to Make Crispy Baked Sweet Potato Fries
The one thing about baked sweet potato fries is that they’re not usually as crispy as fries that are fried, BUT I’ve found a couple tricks to help baked fries crisp up!
- Arrowroot powder or cornstarch: Adding a little arrowroot powder or cornstarch to the seasoning mix. Either of these starches will help soak up any liquid and make your fries crispier.
- Space them out: Just like with roasted veggies, baked fries need room on the baking sheet or else they’ll steam and never crisp up. If you’re making a big batch, you might find that you need to use a large baking sheet or two baking sheets instead of one to give the fries enough space.
- Salt after: Don’t add salt to your fries until after they’re done baking. Sprinkle on salt just before serving!
- Soaking: After you cut your potatoes into fry-shape, lots of people recommend soaking them in salted salted cold water for about 15-20 minutes before baking to pull out extra moisture and remove extra starch. I honestly tried this trick and didn’t feel like it make that much of a difference with the sweet potato fries. Maybe it works better with baked white potatoes since they’re starchier?
- Less oil: You’d think that more oil = more crispiness, but when you’re baking sweet potato fries this isn’t the case. A little bit of oil goes a long way and if you use too much you’re fries will be soggy. I’ve found that 1/2-1 Tablespoon for oil for 1 medium/large sweet potato is the perfect amount, but you can experiment with using less too!
How to Serve Sweet Potato Fries
I’m a firm believer that sweet potato fries go with just about anything. I know it sounds weird, but I love pairing a meal sized salad with side of fries, but I also like serving sweet potato fries alongside burgers like these sweet potato black bean burgers (double dose of sweet potatoes) or this spinach feta turkey burger. Or eating them straight from the baking sheet dipped in ketchup…
Seriously, give me a baking sheet full of sweet potato fries and I’m a happy camper. A happy camper that’s loading up on vitamin A, vitamin C and antioxidants like beta-carotene. 🙂
Oh and I should note that it’s crazy easy to eat a full potato’s worth of these fries by yourself so double the recipe if you’re serving a few people.
Love Veggie Fries? Try These Variations Too:
More Tasty Sweet Potato Recipes:
- Sweet Potato Chips
- Roasted Sweet Potato Salad
- Perfect Baked Sweet Potatoes
- Classic Sweet Potato Casserole
- Healthy Sweet Potato Casserole
- Vegetarian Enchilada Bake
- Sweet Potato Hash
- Sweet Potato Frittata
If you try this recipe for baked sweet potato fries please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers who are thinking about trying the recipe.
Baked Sweet Potato Fries
Ingredients
- 2 medium - large sweet potato, cut into thin slices (about 1/4 inch)
- 2 Tablespoons avocado or olive oil
- 1 Tablespoon arrowroot powder or cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- sea salt, to taste (added after baking)
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment.
- Place sweet potato slices into a large bowl and toss with oil, arrowroot powder, garlic powder and pepper.
- Spread the fries onto your prepared baking sheet, making sure the fries aren't crowded. You may find that you need to use two baking sheets. The fries can't be crowded or else they will start to steam and get soft rather than crispy.
- Bake for 15 minutes, take them out of the oven and flip, then bake for another 15-20 minutes.
- Keep an eye on them the last 5 minutes as some of the smaller pieces might start to burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love sweet potato fries too! Makes me wonder why anyone would ever want regular fries lol. I’ve been upping my protein intake hard as well – but the results have been amazing so far so I’m quite pleased! Your cherry smoothie looks delicious! 🙂
Your daily eats look wonderful! I’m traveling now, and I’m missing being able to prep my own healthy food. I am also trying to eat more protein, and greek yogurt is one of my favorite sources!
cherries and cherry juice has been shown to be an amazing recovery drink post workout too!!! i love it!! oh yeah, you want to build muscle gotta up that protein! Ok i thinkits time for me to try the 2% i dont know why I never have, but i have heard from so many that it tastes amaazing and its still lower in fat, so yes i gotta try it!
I saw meghanns artical too!
I love the idea of using coconut oil for the fries – mmm! Rolling them in ground flax is super yum too.
I have the same issue with leaving a few bags in the car + then not replacing them when I go to the grocery store. I literally feel guilty when I go in the store without them, so I buy more. I must half like 100 of those freakin bags!
I have to make a conscious effort when it comes to my protein intake. I don’t really crave it a lot of the time, at least in my mind, but my body definitely likes it when I’m eating more. I think I should add that book to my summer reading list! (Which is growing unrealistically long for one summer, but what can ya do?)
That’s me!! 🙂
Salad looks gorgeous. I’m definitely adding cumin to my sweet potato fries next time I make them. Sounds like a delicious addition to an already tasty meal.
Love wasabi peas – I’m going to have to try the edamame!! Sweet potato fries are one of my favorite things!!!!
Have a great day Miss Brittany!