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You are here: Home / Recipes / Perfect Baked Sweet Potato Fries

March 18, 2015

Perfect Baked Sweet Potato Fries

Sweet potato fries are one of my greatest food loves. I never get tired of them, and Mazen goes nuts for them. I put a sweet potato in our grocery cart almost every week. Here’s my go-to recipe for perfect baked sweet potato fries. 

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How To Make Perfect Baked Sweet Potato Fries

Throughout the years we have tried numerous techniques to get the perfect texture – metal pans, aluminium foil on the bottom, aluminium foil on the top that is later removed.

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This is our tried-and-true method that works.

Perfect Baked Sweet Potato Fries

There are 3 key tips to the perfect baked fry technique:

1) Use ample cooking oil to coat your potatoes in a bowl

2) Place them on a cooling rack (like this one) so air can circulate but not let them burn

3) Cook them 50% longer than you think you should (about an hour)

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To get started, preheat the oven to 400 degrees.

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Cut your potato in half down the middle.

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Then turn each half vertical and cut down from the top.

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Place each quarter face down and cut vertical sheets

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Then tip those over and cut into fries.

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Put your fries in a bowl and toss with plenty of cooking oil.

I used about 3 full tablespoons for this recipe. I used to go too easy on the oil and Matt would complain that my fries weren’t as crispy as his. Now I use more oil too and they have improved!

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Season…

with 2 big pinches of kosher salt and 1/8 tsp each of cinnamon and cayenne pepper.

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And toss everything together very well.

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Spread the fries out onto your cooling rack on top of a sheet pan –

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And bake for a really long time!

About an hour. Until your fries are totally soft, starting to ooze their sweet sugars and wrinkling a bit. This method creates fries that are “pillowy” – a bit crispy on the outside and puffed with soft sweet potato on the inside.

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Enjoy with ketchup, coconut butter drizzle or on top of a salad.

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Check out this post for tips on how to cook a sweet potato in the microwave.

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Comments

  1. Jillie says

    March 18, 2015 at 11:52 am

    I never thought about using a wire rack before! Or putting coconut butter on them – which I have to do as soon as possible. So smart!

    Reply
  2. Stephanie @ My Freckled Life says

    March 18, 2015 at 12:06 pm

    Sweet potato fries are probably on my list of “last meal” foods – you know, what you would request for your last meal ever? I would want a giant plate of them!! I can never seem to get mine quite right though, so I might have to use your trick and add a bit more oil and cook them longer! Yummm, now I’m drooling!

    Reply
  3. Lindsey @ Simply Lindsey says

    March 18, 2015 at 12:10 pm

    I’ve never thought of using a cooling rack! That’s genius! I’ll have to try that next week when I make some. Thanks for the tip!

    Reply
  4. Erin @ Her Heartland Soul says

    March 18, 2015 at 12:19 pm

    I love sweet potatoes! Homemade sweet potato fries are the best!

    Reply
  5. Kate @ Kate Lives Healthy says

    March 18, 2015 at 12:46 pm

    Totally trying this method out. I really like sweet potato homemade fries but stopped making them as they were just mushy and not crispy no matter what “fool proof/guaranteed crispy” method. This seems like the perfect solution! Thanks for sharing 🙂

    Reply
  6. Ashley @ Saving Money in your Twenties says

    March 18, 2015 at 1:11 pm

    So smart to use the cooling rack! I try SO hard to make good sweet potato fries but they just never turn out like fries. Going to definitely try this!

    Reply
  7. Kaila at Healthy Helper Blog says

    March 18, 2015 at 1:40 pm

    These look great! Pretty similar to the way I make sweet potato fries….even down to the cutting method! I like LOTS of cinnamon on mine though!

    Reply
  8. Irene says

    March 18, 2015 at 2:18 pm

    Thank you for mentioning to cook them longer. I see a lot of recipes that day 20 minutes and cringe every time. I cut mine a little thinner and cook for 40 minutes at 400. 🙂

    Reply
  9. Sarah says

    March 18, 2015 at 2:30 pm

    I definitely haven’t been cooking mine long enough. I get so impatient.
    Flip Flops and Furs

    Reply
  10. Anne says

    March 18, 2015 at 2:40 pm

    I love sweet potato fries and I am making some tonight! I look forward to trying out your method, thanks for sharing!

    Reply
  11. Hannah @ CleanEatingVeggieGirl says

    March 18, 2015 at 2:41 pm

    I will definitely be trying this cooling rack method. Thanks! I am also totally guilty of cooking them for a lot longer than I probably should be…

    Reply
  12. Anna says

    March 18, 2015 at 2:56 pm

    I love these!!

    https://aspoonfulofnature.wordpress.com/

    Reply
  13. Steph says

    March 18, 2015 at 3:07 pm

    The trick in our house is a little cornstarch — helps crisp them up perfectly!

    Reply
    • KathEats says

      March 18, 2015 at 4:18 pm

      that’s a great tip I haven’t heard of!

      Reply
    • Tonya says

      March 19, 2015 at 10:59 am

      +1 I cornstarch regular potatoes, too. Makes ’em “take out” crispy!

      Reply
      • Hillary B says

        March 19, 2015 at 2:30 pm

        Was just skimming the comments to see if someone had brought this up! This is the solution. Tossing them in a little cornstarch after being oiled is what makes mine have the “french fry” consistency that I was looking for! Works on regular potato oven fries too.

        Reply
  14. Kerry Dyer says

    March 18, 2015 at 3:13 pm

    We love sweet potato fries, the best way I have found is to use coconut oil.. they taste AMAZING! x

    Reply
  15. Katie says

    March 18, 2015 at 3:27 pm

    I am so glad you wrote this post! Getting these right are so tricky! I’ll have to give the cooling rack a try!

    Reply
  16. Dana | fresh simple five says

    March 18, 2015 at 3:54 pm

    LOVE sweet potatoes fries, but I can’t ever seem to get them to be crispy at home. I will definitely be trying out the cooling rack trick.

    Reply
  17. Maxine says

    March 18, 2015 at 4:04 pm

    If you like sweet potatoes, I recommend this wonderful recipe for Sweet Potato Tortilla Soup from Budget Bytes! (Actually I recommend ANYTHING from Budget Bytes. It is the best recipe Web site out there.) http://www.budgetbytes.com/2014/12/sweet-potato-tortilla-soup/

    Reply
  18. Mabelle @ Ma Bella Vita says

    March 18, 2015 at 4:48 pm

    I LOVE sweet potatoes! I keep forgetting to take a trip to Trader Joes to get some inexpensive organic ones. This recipe looks yummy.

    Reply
  19. Shel@PeachyPalate says

    March 18, 2015 at 5:21 pm

    Never tried cooking them on a rack! Defo will next time!

    Reply
  20. Linda @ The Fitty says

    March 18, 2015 at 7:37 pm

    Yum! Is that dehydrated kale on the side?

    Reply
  21. Livi @ Eat, Pray, Work It Out says

    March 19, 2015 at 6:26 am

    These look so good! I love sweet potato fries 🙂

    Reply
  22. Alissa says

    March 19, 2015 at 8:19 am

    Do they not end up really mushy inside after an hour? Mine get mushy inside before the outside is toasty :/
    I am definitely trying the rack, though, great idea!

    Reply
    • KathEats says

      March 19, 2015 at 8:28 am

      Mushy is what your going for right? As opposed to still crunchy raw?

      Reply
      • Alissa says

        March 19, 2015 at 8:43 am

        Hmm, not “crunchy raw,” but with some more density and bite to them than totally mushy. I guess after having had the Alexia version, I am spoiled…but I imagine I can’t compete with whatever industrialized/chemical means they use to get that texture! Thanks for replying 🙂

        Reply
  23. Emily @ Life on Food says

    March 19, 2015 at 11:57 am

    Sweet potato fries are a favorite for me. These pictures have me craving a burger and some of these fries for lunch!

    Reply
  24. Emily says

    March 19, 2015 at 12:08 pm

    sweet potato fries ARE so hard to get right. We use a cooling rack, but I just must not be baking them long enough. will try for an hour next time!

    Reply
  25. Alyssa @ RenaissanceRunnerGirl says

    March 19, 2015 at 1:28 pm

    Cooking them longer than you think you should – that must be what I’ve been missing! Whenever I try to make sweet potato or butternut squash fries, they don’t come out soft enough on the inside.

    Reply
  26. Cassie says

    March 19, 2015 at 1:36 pm

    I LOVE putting Stevia and cinnamon on my sweet potato fries! Mmm mm good 😛

    Reply
  27. Cindy says

    March 20, 2015 at 2:29 pm

    Heart this recipe so, so much! I love the mushy insides and caramelized black skins. I think I could eat that whole recipe by myself! Thank you Kath for another fab recipe 🙂

    Reply
  28. Anna says

    March 23, 2015 at 7:19 am

    My housemate made them even crispier recently by adding a little tapioca starch when they’re oil-coated – amazing! I imagine corn starch would work just as well.

    Reply
  29. Alecia says

    October 29, 2016 at 7:15 pm

    How long will these keep stores in a jar!

    Reply
    • KathEats says

      October 29, 2016 at 8:06 pm

      Maybe 2-3 days

      Reply

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