Crispy Oven Baked Sweet Potato Fries (52 New Foods, Around the World Week 8)

Posted by Jennifer Tyler Lee on February 24, 2013 13 Comments

crispy baked sweet potato fries

How to make sweet potato fries so crispy and tasty they’re worthy of a French bistro.

I have a weakness (well, maybe more than one). Frites. When we meet, I have a terrible time resisting their unhealthy whispers. I know better. I want to set a good example for my kids. I don’t want to like them. But I do. This relationship kind of reminds me of high school boyfriends.

In the final stretch of our 52 New Foods adventure in France, it would be impossible not to mention one of my favorite French bistro meals: steak and frites. Instead of avoiding it, I decided to give it a healthy makeover, starting with the frites. Not only are these fries tasty and easy to make, they are nutritious. According to Mark Bittman of The New York Times, their recent rise in popularity is due in no small part to their nutritional profile.

Most of the recipes I’ve tried in the past have resulted in soggy sticks, so I worked diligently until I figured out how to make sweet potato fries crispy like their unhealthy cousins. The trick? Cut the fries a little thinner, avoid layering them on the pan, and be sure to bake until the color turns to golden brown with dark edges and the skin is a little bit puffy. Serve them piping hot to avoid letting sogginess sink in. Trust me, that won’t be hard to do.

What we Liked: These crispy oven baked sweet potato fries are easy to make and feel like an indulgence. I never have to encourage my kids to try a bite of these healthy frites. More often, I sit at the table thinking, “I should have made a bigger batch!”

Crispy Oven Baked Sweet Potato Fries

Prep time: 5 minutes
Cook time: 25 to 30 minutes
Yield: Makes 4 servings
Crunch a Color points: 15 yellow / orange


baked sweet potato fries ingredients

2 lbs sweet potato
2 Tbsp olive oil
½ tsp kosher salt


1. Preheat the oven to 450 degrees. Peel and slice the sweet potato. Cut into ¼” to ½” wide sticks to ensure crispy frites! This is a fun and easy job for the kids to do. After peeling, have them cut through the middle of the sweet potato first, then set the flat side down to cut in half again before slicing into sticks.

how to make baked sweet potato fries step 1

2. Place the sweet potato fries on a lined bake sheet, drizzle with olive oil and salt, then toss with your hands. This step helps to save on cleanup.

how to make baked sweet potato fries step 2

3. Bake at 450 degrees for 25 to 30 minutes, turning halfway through. Serve hot!

crispy baked sweet potato fries 2

how to make baked sweet potato fries

* How do you like to make sweet potato fries? What’s your trick for making them crispy? Do you have a favorite spice that you like to add to these healthy fries? Share your tips and tricks!

Craving more easy recipes to try? Catch up on last week’s new food: Apple galette.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at

Previous Post Next Post

Comments (13 Comments)

Posted by Brenda Antonacci on March 05, 2013

I put the raw, cut potatoes, olive oil and salt into a 1 gallon plastic bag and shake to coat the potatoes evenly. Easy, peasy clean-up!

Posted by Suzanne on March 04, 2013

I like to dip them in honey mustard. May sound strange, but it’s great!

Posted by Cristi Messersmith on March 04, 2013

These look soooo good!

Posted by Rebecca Hanlon on March 02, 2013

I bake them on a cooling rack placed on a cookie sheet. That way you don’t have to turn them, they don’t get soggy, and if you put foil on the cookie sheet, clean up is a breeze! Works for regulars fries and butternut squash as well! So yummy!!!

Posted by Jamie on February 27, 2013

These are my favorite! I will eat them alone for dinner!

They will burn on a metal pan, but I like them sort of burnt because they are like candy! They will not burn on a stone pan though. I also use olive oil and kosher salt.

My dip: Mayo (or something healthier if you wish) Lemon Juice and Crushed Garlic. YUM (it’s better if you make it ahead and let the flavors set in)

Posted by Marie McLachlan on February 26, 2013

I make them with butternut squash. Very yummy! After lightly coating with olive oil, I sprinkle with salt & cinnamon, bake at 450 degrees & serve with pomegranate quince balsamic vinegar. Yum!

Posted by Samantha on February 26, 2013

I always eat these with remoulade sauce as dip, or horsradish sauce, but i just love them with remoulade!!

Posted by Ellie Porter on February 26, 2013

Very Good Dip
Mango Chutney Mayonnaise
1/4 cup olive oil mayonnaise
2 Tbsp. mango chutney
1/4 tsp. curry powder

Combine ingredients in a small bowl. I use Major Grey’s Chutney and cut up any big pieces.

Posted by Stephanie on February 26, 2013

I put garlic salt and cinnamon on them. YUM!

Posted by Joyce Burkett on February 26, 2013

Need a suggestion for a dip. Does any one have one.

Posted by Dixie Smith on February 26, 2013

I wash them, cut them into sticks (skins on), gently roll them in a large bowl with three or four tablespoons of olive oil and a generous amount of smoked paprika, and lay them on a baking sheet. I preheat the oven to 375 or 400 degrees F, bake them for 10 minutes, turn them, and bake another 10 minutes. I keep an eye on their color and take them out when they start browning. Not super crispy, but tasty.

Posted by Tiffany on February 26, 2013

I’ve tried to make sweet potato fries so many times, but they ALWAYS burn?!

Posted by Trudy Moore on February 26, 2013

Can’t wait for dinner to make these!!! Love them ..<3

Post Comment