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.
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.
This is our tried-and-true method that works.
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)
To get started, preheat the oven to 400 degrees.
Cut your potato in half down the middle.
Then turn each half vertical and cut down from the top.
Place each quarter face down and cut vertical sheets
Then tip those over and cut into fries.
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!
Season…
with 2 big pinches of kosher salt and 1/8 tsp each of cinnamon and cayenne pepper.
And toss everything together very well.
Spread the fries out onto your cooling rack on top of a sheet pan –
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.
Enjoy with ketchup, coconut butter drizzle or on top of a salad.
Check out this post for tips on how to cook a sweet potato in the microwave.
Jillie says
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!
Stephanie @ My Freckled Life says
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!
Lindsey @ Simply Lindsey says
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!
Erin @ Her Heartland Soul says
I love sweet potatoes! Homemade sweet potato fries are the best!
Kate @ Kate Lives Healthy says
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 🙂
Ashley @ Saving Money in your Twenties says
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!
Kaila at Healthy Helper Blog says
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!
Irene says
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. 🙂
Sarah says
I definitely haven’t been cooking mine long enough. I get so impatient.
Flip Flops and Furs
Anne says
I love sweet potato fries and I am making some tonight! I look forward to trying out your method, thanks for sharing!
Hannah @ CleanEatingVeggieGirl says
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…
Anna says
I love these!!
https://aspoonfulofnature.wordpress.com/
Steph says
The trick in our house is a little cornstarch — helps crisp them up perfectly!
KathEats says
that’s a great tip I haven’t heard of!
Tonya says
+1 I cornstarch regular potatoes, too. Makes ’em “take out” crispy!
Hillary B says
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.
Kerry Dyer says
We love sweet potato fries, the best way I have found is to use coconut oil.. they taste AMAZING! x
Katie says
I am so glad you wrote this post! Getting these right are so tricky! I’ll have to give the cooling rack a try!
Dana | fresh simple five says
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.
Maxine says
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/
Mabelle @ Ma Bella Vita says
I LOVE sweet potatoes! I keep forgetting to take a trip to Trader Joes to get some inexpensive organic ones. This recipe looks yummy.
[email protected] says
Never tried cooking them on a rack! Defo will next time!
Linda @ The Fitty says
Yum! Is that dehydrated kale on the side?
Livi @ Eat, Pray, Work It Out says
These look so good! I love sweet potato fries 🙂
Alissa says
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!
KathEats says
Mushy is what your going for right? As opposed to still crunchy raw?
Alissa says
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 🙂
Emily @ Life on Food says
Sweet potato fries are a favorite for me. These pictures have me craving a burger and some of these fries for lunch!
Emily says
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!
Alyssa @ RenaissanceRunnerGirl says
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.
Cassie says
I LOVE putting Stevia and cinnamon on my sweet potato fries! Mmm mm good 😛
Cindy says
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 🙂
Anna says
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.
Alecia says
How long will these keep stores in a jar!
KathEats says
Maybe 2-3 days