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Oven-Roasted Sweet Potato Fries

45 min

Snack

Appetizer

Side

10 ingredients or less
It's safe to say that the sweet potato is my favourite kind of potato. These fries have the perfect amount of crispiness and flavour to them. Serve them with your favourite dipping sauces and enjoy snacking away!

Servings

Total

45 min

Prep

15 min

Cook

30 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 3
    medium sweet potatoes, peeled
  • 2 tsp (5 g)
    cornstarch
  • 2 tsp (10 mL)
    vegetable oil
  • 1 tsp (2 g)
    onion powder
  • 1 tsp (1 g)
    dried oregano
  • ½ tsp
    paprika powder
  • ½ tsp
    salt

Dip ideas

Directions

  1. Line two baking trays and preheat the oven to 430°F (220°C)*.
  2. Cut the sweet potatoes into ½ inch (1 cm) thick fries, cutting each piece in similar thicknesses so they cook evenly.
  3. Optional step: soak in cold water for 5 minutes. Then drain and dry well using a clean kitchen cloth.
  4. Toss the sweet potato in the cornstarch to coat. Then add the remaining ingredients and toss again.
  5. Divide over the two baking trays, leaving as much room between the fries as possible. If over-crowded on the tray, they steam rather than roast.
  6. Bake for 28 - 30 minutes, or until golden, flipping once halfway. Serve with your favourite dip, and enjoy!

Notes

  • * We used top and bottom heating (not fan-assisted/convection).

Storage

  • Best if enjoyed it immediately.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
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Watch it step-by-step!

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Lonneke Beentjes - July 7, 2024, 5:04 p.m.

I had some leftover broccoli stems and tossed it together. Good combination as well!

Reply
Nicole Mostofa - May 31, 2024, 11:07 p.m.

Maybe the soaking step helps them crunch up more. 🍠

Reply
Jennifer - May 5, 2024, 12:58 a.m.

Was a little reluctant to try but as my avocados were no good had to make it. The combination of flavors were so good together. Definitely make that again.

PUL small logo PUL Team - May 6, 2024, 11:22 p.m.

So happy to hear it was a success, Jennifer, thank you!

Reply
Martunia - April 21, 2024, 7:56 p.m.

I made these for my little niece while I was babysitting. She loved them and was unable to wait until they cooled down! She ate them hot out of the oven 😁 I loved them, too!

Reply
Tina - March 24, 2024, 2:43 a.m.

Very tasty! I had prepped the sweet potato (and threw in a potato and yam) earlier so as they were damp from being in a bowl of water so I skipped adding the oil. Thank you for the tip to ensure they were spread out.

PUL small logo PUL Team - March 27, 2024, 12:06 a.m.

So glad the sweet potato fries were enjoyed, Tina!

Reply
meital - Dec. 17, 2023, 3:38 a.m.

I had 2 sweet potatoes lying around & came across this recipe……wow!!!! So easy & delicious! So much better than frozen or store bought oily fries! It's definitely important that they're separated. I cut them even smaller to be extra crispy! They go well with truffle mayo :)

PUL small logo PUL Team - Dec. 18, 2023, 4:40 a.m.

Thanks for taking the time to share your experience with the sweet potato fries, Meital! So glad they were enjoyed ☺️

Reply
YUCa’s Japanese Cooking - Nov. 15, 2023, 6:25 a.m.

My family (including my children) love this sweet potato food! I sometimes drizzle maple syrup to transfer them as a snack! Love this recipe. Saved!

Reply
Honey - Aug. 28, 2023, 8:12 a.m.

After seeing the dip, I just knew I had to try them. The dip looks at the fry with like an aaah…moment, like she’s about to feed him.

The Fries came out Amazing! Love the soft yet crispy texture and the seasoning went so well with it.
It was wonderful!

Come on, Please tell me I’m not the only one who sees the face on the dip…lol I can’t help it I’m an artist.

PUL small logo PUL Team - Aug. 31, 2023, 2:47 a.m.

We didn't notice the face on the dip initially but now that you pointed it out, we can't unsee it 😅 😅 Thank you, Honey!

Reply
Tim - March 11, 2023, 11:16 a.m.

True that the fries don't get crispy, but they're so delicious! I honestly don't think it's even possible to make sweet potatoes crunchy. There's too much sugar in them, right? Anyway, will be making these again!

Reply
Sabrina - Jan. 25, 2023, 3:05 p.m.

Hey there! I noticed that in the video after the initial 20 minutes and flipping of the fries, you say to bake them for another 15-25 minutes, whereas in the written recipe it says another 8-10 minutes!
I did mine for about 20, then about 10-15 and some of them did burn a little, but I think I cut them too thin as well! I still give this recipe 5 stars because the non-burnt ones were lovely, both soft and crispy, and the flavoring was on point! I left the skin on and also added a little bit of garlic powder, parsley and cumin. Will definitely be making these again and making sure not to burn any this time!

PUL small logo PUL Team - Jan. 30, 2023, 3:47 p.m.

Hey there, Sabrina, oh no! Thanks for taking the time to share and great catch. We're in the works of updating this recipe, and we reduced the cooking time to help avoid burnt fries. Cutting the pieces a tad bigger also helps too. Love the spice additions and happy baking 🤗

Reply
Matilda - Nov. 3, 2022, 9:26 p.m.

These were delicious! Indeed not so crispy (except for at the ends), but delicious nonetheless!

Reply
Mireia - June 11, 2022, 9:34 p.m.

Absolutely delicious and so easy to make!!

Reply
Chloe - March 14, 2022, 11:18 p.m.

I was really excited about these but they burnt really bad (I missed my timer by one minute). Make sure to keep a good eye on them.

PUL small logo PUL Team - March 15, 2022, 5:57 p.m.

Hey Chloe, so sorry to hear the fries burnt. Thanks for taking the time to share your experience with the recipe with us. We'll keep an eye out if others experience the same thing. In the meantime, we've added a note to the recipe to keep a closer eye on the oven. We appreciate you helping us improve, Chloe, thanks again 😊

Reply
Andreea - Nov. 29, 2021, 11:06 p.m.

Hi, can I substitute the cornstarch for tapioca starch? Thanks!

PUL small logo PUL Team - Dec. 1, 2021, 3:10 a.m.

Hi there, Andreea, we haven't tested it out, but we find that tapioca starch tends to give a gummier texture than other starches. This means that you may find the fries chewier rather than crispier. They should still be delicious (especially with dip!) though. Do let us know if you experiment with it 😊

Reply
Tiril - July 11, 2021, 2:08 p.m.

I’ve tried all the tricks mentioned above and I still can’t manage to make my sweet potato fries crispy. Only soft. Still delicious though, just longing for that crispiness.

Rachel - July 14, 2021, 10:08 p.m.

Mine got the crispiest when I baked them on foil instead of the parchment paper recommended. This made them cook faster and stick a little, but once I pried them loose, the texture was perfect.

PUL small logo PUL Team - July 16, 2021, 6:42 a.m.

Thanks for the tip, Rachel! We also find that cutting the pieces smaller and ensuring they're spread out on the pan works wonders. Do let us know if you give the recipe another try, Tiril ✨

Reply
Rachel - July 10, 2021, 3:26 p.m.

Love these! They get so nice and crisp using this method.

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