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A plate with crisp baked sweet potato fries surrounding a dish of ketchup.
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5 from 1 vote

Oven Baked Crispy Sweet Potato Fries

Perfect baked sweet potato fries made with a simple, light spice coating. The secret to crispy fries is to add a little arrowroot (or starch) to the spice coating, and give the fries space on the baking tray so air circulates around them (rather than steaming the fries).
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 pounds sweet potatoes
  • 1 tablespoons avocado oil or olive oil
  • 1 tablespoon arrowroot starch sub tapioca or organic corn starch
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

Instructions

  • Arrange 2 racks in the oven, about 6 inches above the bottom, and 6 inches from the top heat source. Preheat oven to 425º F.
  • Line 2 large baking sheets with parchment paper and set aside.
  • In a small bowl, combine the arrowroot with the spices.
  • Add half of the sliced sweet potatoes to a large baking tray lined with parchment. Drizzle the fries with avocado oil (or olive oil), and use hands to rub the oil evenly into the potatoes.
  • Sprinkle the sweet potatoes with the spice mixture, then use hands to rub the spice mixture into the oil, evenly coating the potatoes.
  • Arrange the sweet potatoes on the baking tray, leaving space in between each. Allowing space around the potatoes is what crisps them up. If the sweet potatoes are crowded, they will steam instead of dry out and crisp up around the edges. Repeat with the remaining sweet potato fries on a 2nd baking sheet.
  • Add the two baking trays to the oven, one on the top rack and one on the bottom rack. Bake the sweet potato fries for 22 minutes.
  • Use a large spatula to flip the fries over, and then quickly spread them out to give the fries space to continue crisping. Bake for another 10-14 minutes, until the fries having begun to brown and look crisp on the ends.

Video

Notes

HOW TO REHEAT SWEET POTATO FRIES

Sweet potato fries are the best hot out of the oven!
If you have leftover fries, store them in an air tight container in the refrigerator up to 3 days.
Cold sweet potato fries are great thrown into salads.
To reheat, preheat oven to 450º F, place fries on a lined baking tray, and reheat for 10-12 minutes.

Recipe Substitutions

Type of Oil: If you don't have olive oil, avocado oil is my other favorite oil to use for roasting vegetables. Avoid seed oils like canola and soy oil, which are highly processed.
Arrowroot Starch: Tapioca starch and organic corn starch are great substitutions for arrowroot. If you don't have any of these, gluten free all purpose flour (or regular AP flour for not gluten free) will work!
Spices: I don't use a lot of spices on my sweet potato fries because I think they have such incredible flavor on their own! You can add additional spices, like cumin, chili powder, chipotle powder, or blackening seasoning, to give them a spicy twist.

Only Need 1 Pan of Sweet Potato Fries?

This recipe makes enough sweet potato fries for several people. If you are only baking 1 pan of sweet potato fries, follow the instructions as written, except adjust the baking times.
Add 1 baking pan to the top rack of the oven, and bake for 18 minutes. Flip the fries over, and return to the oven for another 5-7 minutes.

Should I add sugar to my sweet potato fries?

Some recipes and restaurants do add sugar to the coating for sweet potato fries. I think the potatoes are plenty sweet all on their own!
Adding sugar will help the fries caramelize on the exterior and perhaps add a little more crunch. Add 1 tablespoon of white sugar, brown sugar, or coconut sugar to the spice mixture, if desired.