Sweet Potato Fries

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I’ve tried tons of different ways: on a drying rack, with tin foil, on the grill, in the microwave and I’ve determined that this is the easiest and tastiest method:

-Preheat oven to 400*.

-Spray a jelly roll pan with cooking spray.

-Cut a sweet potato (this is two small) into thin discs, which cook faster than fry shape. Note the thinness – about the thickness of a lens cap?

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-Spray top of potatoes with more cooking spray.

-Sprinkle with cinnamon and salt (or spicy/savory flavorings)

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-Bake for 20-25 minutes – check after 20.

Here they are after about 23. The edges are just curling up and the small ones are starting to char – just how I like ’em!

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-Drizzle with maple syrup or dip in ketchup!

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{ 14 comments… read them below or add one }

1 Kristen December 1, 2009 at 4:50 pm

Awesome recipe! I love cajun seasoning on mine then drizzled with honey. I can never get mine cut thin enough!


2 nicole December 1, 2009 at 5:29 pm

I am making these for lunch tomorrow. Yummo!


3 alyssa December 1, 2009 at 7:48 pm

how do you store your sweet potatoes after you buy them? I put them in my fridge but they get so hard to cut through, I have trouble making them this thin. How do you do it?


4 Kath December 1, 2009 at 7:50 pm

In a bowl in a dark cabinet. I don’t think you’re supposed to refrigerate them?


5 Jessica December 1, 2009 at 10:09 pm

I make these too!! I just cut them up on my mandoline slicer. Takes TWO seconds literately! Delicious.


6 Krissy (Single Serving) December 2, 2009 at 9:49 am

Perfect!! I’m making these for lunch!!


7 Amy in Atlanta December 2, 2009 at 4:55 pm

What temperature do you bake them at?


8 Kathleen December 5, 2009 at 11:57 pm

This was very good. It ended up taking a lot longer than 25 minutes because my mom’s oven is different. In mine it would have been done in that time. Anyway I raised the temp to 425 and it probably took 40 minutes. It’s funny because it would have burnt to a crisp in mine at that temp. I took your suggestion and drizzled maple syrup on it. I couldn’t believe it was just spray-they were perfect and so much easier than fry form. The only issue with baked sweet potato fries is that you really have to eat them hot out of the oven or else they get cold and chewy and are not appetizing. I just have to make sure to time all my food exactly when I make them.


9 Jojo January 26, 2010 at 11:23 am

I’ve always peeled my sweet potatoes when making fries. You mean, it’s ok to eat them? Are they tough? It’s probably only the organic ones that would be good to eat the skins, right?



10 Allison March 31, 2010 at 2:10 pm

I use regular sweet potatoes from a farmer’s market – not organic or anything – and I eat the peel. Tastes good!


11 Mackenzie @ Eat. Exercise. Evolve March 29, 2011 at 9:24 pm

Just made these as a side dish for dinner. Delicious! Thank you for the recipe.


12 Clinton July 12, 2011 at 1:39 pm

When I make them, I spice them with a mixture of salt, pepper, garlic powder, onion powder, cinnamon, and a little nutmeg. The nutmeg is what really sets them off and brings out the sweet potato flavor. I add a touch of cayenne too if I want them to have a little spice.


13 Natasha January 15, 2014 at 11:40 am

Hi Kath, I love your site :) Too many great recipes to choose from. I just came across this recipe so have yet to try it but I’ve been experimenting with baked sweet potato fries (in fact, blogged about it today at theintolerantstudent.wordpress.com!) and I’ve found that a cornmeal base coating really helps make them crunchy!


14 KathEats January 15, 2014 at 2:07 pm

I haven’t thought to coat them in cornmeal but what a good idea!


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