This baked sweet potato fries recipe was one of the first I shared after launching Dash of Jazz back in 2015. Time has flown and I’ve greatly improved my photography and recipe-writing skills in the last five years, so I thought it was high time to refresh these delectable little finger foods. People seem to have strong feelings against sweet potato fries but I personally love them. And I think you will, like these, too. Let’s get into the recipe, shall we?
Sweet and savory combinations are just necessary, in my opinion and these baked sweet potato fries provide the perfect balance. I originally paired them with Hawaiian turkey burger sliders and it is truly an iconic match. You won’t regret trying these out for a fun dinner or impressive appetizers at your next gathering. And sweet potatoes seem inherently healthier than your average baking potatoes, so snacking on these baked sweet potato fries is similar to eating a salad, right? Whether or not that is true, these baked sweet potato fries aren’t greasy and definitely add a nice pop of color to a plate. They are also customizable to your taste. I made them here with just sea salt and black pepper but check out a few options to jazz them up below.
Baked Sweet Potato Fry Flavor Options
- Cinnamon + brown sugar + sea salt
- Dried rosemary + sea salt
- Garlic powder + cayenne + sea salt
- Sea salt + black pepper
Tips for Baking Sweet Potato Fries
- The thinner you cut your sweet potato fries, the shorter the baking time should be. Keep an eye on them so that they don’t burn.
- You can wait to salt these fries until after they’ve baked. It’s purely a matter of preference. This is a good route to take if you won’t be serving them right away.
- Spread the sweet potato fries out on your baking sheet so that they have plenty of space and don’t touch. Otherwise they’ll technically steam each other rather than getting crisp on the outsides.
This is an easy recipe with very few ingredients but if you have any questions at all, don’t hesitate to ask in the comments below. And sharing is caring so be sure to pin this recipe to Pinterest. Thanks for reading!
P.S. more appetizers you will love:
Easy, three-ingredient baked fries with a lightly sweet and savory taste--Whole30, Paleo, Vegan, and Gluten-Free!
- 5 medium sweet potatoes
- 2 tablespoons olive oil
- sea salt to taste
- black pepper to taste
Preheat oven to 400 degrees. Cut potatoes according to your desired thickness or thinness. For these baked sweet potato fries, I first cut the sweet potatoes in half, lengthwise, in order to have some stability when slicing into them then sliced them into wedges about one half-inch thick.
Spread cut sweet potatoes onto a non-stick baking sheet in a single layer. Sprinkle sea salt and black pepper over potatoes then drizzle with olive oil. Alternatively, you can sprinkle with black pepper only and add sea salt to the fries when finished baking.
Use your hands to toss fries in pan until each one is evenly coated with olive oil, salt, and pepper.
Bake for 25 minutes, or until fries reach your desired crispness (the baking time should be shorter for thinner fries).
- The thinner you cut your sweet potato fries, the shorter the baking time should be. Keep an eye on them so that they don't burn.
- You can wait to salt these fries until after they've baked. It's purely a matter of preference. This is a good route to take if you won't be serving them right away.
- Spread the sweet potato fries out on your baking sheet so that they have plenty of space and don't touch. Otherwise they'll technically steam each other rather than getting crisp on the outsides.