Perfectly crisped baked sweet potato fries are crunchy on the outside and melt in you mouth creamy on the inside. Cooked in a healthy fat, this is a nourishing food that requires almost no ingredients and provides exceptional results!
Sweet potato fries have always been a favorite of mine.
And while I used to buy a big bag on the frozen food section (and still do occasionally for convenience), they often use some nasty vegetable oils I’d rather not eat since they are pro-inflammatory and often loaded with GMO’s
I have made more versions of these fries than I can shake a stick at, and let me tell you…regardless of the ingredients, it is the technique that has proven the key.
I have made this version of fries so many times now, I am very confident sharing it with you!
Crisp on the outside, soft and tender on the inside….these are perfect oven baked sweet potato fries!!
Sweet potatoes have been our perfect paleo carb for enduring energy on high activity days. We like to dip our fries in an almost paleo dip of my homemade mayo and Sriracha ( a spicy Thai chili sauce)!
It hard to believe such simple ingredients can yield such scrumptious goodies, but they do! Dig in!
Sweet Potato Fry Variations:
Once you have mastered a basic sweet potato fry, you get to play with seasonings! Some ideas you could try (all to be tossed with the oil and the uncooked sweet potato fries in a bowl before spreading out evenly on a cookie sheet):
- minced garlic
- Cajun Seasoning
- Chipotle powder
- chili powder
- Italian seasonings
- smoked paprika
- cinnamon
Like step by step pictures?! Here’s how to prepare them!
Peeled, dry, and ready for transformation!
Halved and slicing to under 3/4″ thickness
Love sweet potatoes? Here are some additional recipes using this nutritious tuber!
- Paleo Vegan Sweet Potato Muffins are even nut free to boot! They pack really well too, so great for nutrient dense travel or hiking snack!
- Classic Sweet Potato Casserole
- Sweet Potato Chicken Poppers
- Vegan sweet potato soup is sure to satisfy!
Perfect Crispy Baked Sweet Potato Fries Recipe:
If you try these amazing sweet potato fries, I want to know! Could you leave a comment below letting me know?! Thanks!
Paleo Oven Baked Sweet Potato Fries
Ingredients
- 4 smallish sweet potatoes we prefer garnet, 6-8", 2-3" in diameter
- 4 tablespoons avocado oil (this amount is not an exact science..enough to make sure all your sweet potatoes are coated and glossy but not drowning!!)
- Sea salt to taste
Instructions
- Preheat oven to 450 degrees and lightly grease 2 cookie sheets, or line with parchment.
- Peel your sweet potatoes, but do not rinse them, you need them dry so the oil adheres.
- Slice your sweet potatoes into french fries: no perfect way to do this, but keep the pieces equal in size and thickness. Fries should be > 1/2" (go ahead and grab a ruler, I promise, no one will know)! The final size of fry will determine total cooking time.
- In a large bowl, toss the fries with the avocado oil, and any seasonings (options mentioned above in post) if you so choose. I wait to sprinkle salt when the potatoes are on the cookie sheet.
- Spread the fries out in a SINGLE LAYER on a cookie sheet (I always use two, and if I need to, three!) Do not crowd your fries unless you want them mooshy! All fries must keep their hands to themselves!
- Sprinkle the fries with sea salt.
- Place no more than two cookie sheets in the preheated oven and bake for 15 minutes. This cook time will vary based on your fry thickness.
- Remove cookie sheets and using tongs, flip the fries over, they should be golden on the flipped side. Return the cookie sheets, flip flopping the cookie sheet positions. I sometimes remove a few of my thinner fries earlier than the rest so they do not burn...alas, I am not a a machine and my fries are never exactly the same size!
- Cook for another 10-15 minutes until the fries are golden and crispy.
Nutrition
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Could I cut these these the day before and store in fridge in a freezer bag? Also, can I line the pans with foil or parchment paper or is it best to place directly on pans? Thanks.
Hi Robin! I’m not sure if the fries will oxidize and turn black brown, but that is just unsightly, not untasty! Parchment is great, no foil.
I am going to make these. The comments are great! I didn’t realize they were so easy to make! I don’t like getting them in a restaurant because I know they use terrible oils and I like to cook with avocado oil and coconut oil I’ll let you know how they turn out thanks Bronya
Thanks Bronya! I make them ALL the time!!
I can’t believe no one has commented in years. I came across this recipe for my first time. Made these with cinnamon. My picky man ate a few and said they were good! I myself think they were the best I’ve ever made! Made the mistake of rinsing the potatoes after cutting so I picked out the crispy ones At 30min and put the the others back in for 10 more minutes, so if anyone reads my comment; do not rinse them.
Thanks Vicki! I haven’t figured out how to encourage more comments and ratings yet….but I sure do appreciate yours!
We made these for supper last night using salt and paprika for seasonings. So good!
I love them with smoked paprika the most, thanks!
How many servings? . Am I missing it? Thanks
Its in the recipe card, about 4!
Wasn’t paying attention and tried all the seasoning recommendations at once. I thought it was an odd mix but went with it. Wow! Definately worth a try.
Lol! Why not?!!! They’re all
Good by themselves, so I can bet all
Together it’s quite intriguing!!
So delicious! I used a little bit of garlic powder, onion powder, ground cayenne powder, and cinnamon and course salt.
MMM!! i love the addition of your spices, sounds amazing Maggie!! thanks so much for your feedback!
Awesome! Thanks for these tips, Cooking these tonight for my day 10 whole30 dinner!
Hope you enjoyed them Bob!
Yup, they were crispy! I seasoned with s&p, paprika, oregano, honey, and lemon. Very delicious! Thank you, Tessa!!
Great Izzy! Thanks so much for leaving feedback…your add ins sound AMAZING!!!
I would like to know what the sauce is in the last photo. Is it paleo safe, no sugar, etc? Do you have a recipe for that? I’m about to try the recipe and would love to make both the fries and the sauce.
Hi Braden! It is my homemade mayo: https://www.tessadomesticdiva.com/2012/02/homemade-mayonnaise.html, which is definitely Plaeo safe. I also add Sriracha…which I have found many homemade and store bought versions that are Paleo safe too (where the original is not sadly!) Hope that helps, let me know if you have more questions! I am here to help!
So yummy! Thank you! (I will check on them more often next time, so I don’t burn any!)
Thanks Kieran…they ARE addicting!
These look delish but I have one concern. Will the high heat temperature ruin my oil? The smoke temp for olive and coconut oil is quite low unless I’m misinformed. Do you think I’ll get results by using a lower temp and leaving them longer? Thanks!
Hi Sandy! I just avocado now for frying. You could also use refined olive oil or ghee. Coconut smoke point between 350/375
Hello Tessa
Did you use olive oil or avocado oil because in the directions it’s says olive oil so I was a little confused.
I use avocado oil now…high heat safe!
YUMSVILLE! so simple and so yummy 🙂 I add a bit of black pepper and ground cayenne pepper to mine. DELISH!
Hi Tessa,
I love sweet potato too and make them often. One of my favorite and simplest ways is to bake the sweet potatoes fries in the oven coated with coconut oil and sea salt. Thanks for sharing on Real Food Fridays. Pinned & twitted.
I am hoping to try these fries soon! They look really good!
I just made these, they were absolutely perfect!! Thank you so much, they were the crispiest sweet potato fries I’ve made at home – huge hit!
great ZOe, thanks for your feedback!
Definitely making these tonight! Has anyone tried freezing them?
nope, never tried freezing them…and good idea to try though Crystal!
Just made these and they were AWESOME. I tried two cooking methods: 1 on a stoneware cookie sheet and one on a broiler rack. The ones on the rack came out crispier and tastier.
Thanks for the feedback and tips Lori!
I made these and they were definitely crispy!!! I only did one potato, and at 450, it was a little too hot.. They got a little TOO crispy. The next batch will be perfection. Thank you for the recipe!
Hi Kathleen! I have yet to meet a oven that cooked at exactly the same temp as another, so I am not surprised! Thanks for your feedback!
CRISPY CRISPY! <3 I love making these with butternut squash!
This is a great recipe it was the first time that I’ve made sweet potatoes and they were not Soggy way to go!
Yay Jennifer….crispy is good!
Made these for dinner tonight, they were a big hit. They whole family loved them.
Perfect first time! Best way to enjoy sweet potato. Even better than sweet potato and spinach mash! I enjoyed them so much at 6pm that I did them again at 9pm!! Thanks!
I made these today, and while they tasted absolutely wonderful (even my 6-mo old ate six, without salt of course), they did not come out very crispy, except for the ends of each fry. I followed directions, no washing, coating each fry with oil, spacing them out, baking with convection oven on, and flipping them half way through. I’m not sure where it went wrong. Maybe the type of sweet potato? I just used whichever organic bag was there at trader joes. Any ideas? I’d love to try these again!
Best guess would be the size you cut them…you probably just needed to cook them longer Marie! They need to be golden when you flip on the underside, were they?
Thanks for the feedback. I must admit, I did use a measuring tape to cut the fries. 🙂 They were golden when I turned them over. I’ll try them again, and bake them a little longer. They really were delicious!
I have had very bad luck with these in the past. I made your recipe tonight, and even after a little snafu they were still really good. I had just flipped them when the offspring called and needed a ride home. I turned off the oven and left the door open to vent the heat out. When I got home I turned the oven back on and cooked for another 10 minutes. They weren’t perfect, but I could tell that if I had followed the directions they would have been fabulous. They were still really, really good. I will definitely be making these again when I have time with no interruptions!!
Our offspring can definitely make cooking a challenge! Fingers crossed for no interruptions next time Rebecca!
I accidently burnt the first batch (oops)…however, I rebaked and they turned out perfect. This recipe is fantastic.
Awesome Jaymie, thanks for taking the time to let me know you enjoyed yours!
These are so good!!! I was coming off a 5 day juicing fast and could only have vegetables I had juiced. I wanted crispy sweet potato fries to be my first “snack” and your recipe more than lived up to my expectations. Thanks Tessa!
I can imagine ANYTHING would taste good after 5 days of fasting Justin! So glad you loved them…we enjoyed them tonight too!! Thank you for letting me know…
These were amazing!!! Made them tonight and they were crispy and great. You’re right that it is important to space them out like you did and to flip them halfway thru cooking. I made 3 pans- 2 I spaced out like you said and the other I got lazy and decided to just dump them together and see what happened (and stir them around half way through). Well the spaced out fries turned out so perfect, the non spaced fries turned out ok but mushy and not very browned.. Keeping this recipe forever. My first time making SPF! Yum
Awesome kaley, thank you so much for letting me know!
I finally made these, and my toddler loved them:) They were delicious – no more cubed sweet potatoes here!
Thank you Erin..I sure wish MY toddler gobbled them up. he still refuses to try them, sigh…but my older two devour them! Glad I was able to convert you! (;
Tessa, I love these fries SO much I am featuring them as a side on my menu plan (tomorrow) at startglutenfree.com They will be listed by name with a direct link back to this post! 🙂 Cindy
Awesome Cindy, thanks for the link love!
I love sweet potato fries but have never made them at home so they have always been fried. I really like your baked version. They look so delicious!
So I made these last week. So good! Thanks for the recipe. I shared this on my facebook page today.
Thank you Robin..I am happy you enjoyed them!
Such a simple and delicious recipe! Fries are the only way my husband really likes to eat sweet potatoes. Thanks for linking this up for October’s sweet potato theme.
I love sweet potato fries. Well done! Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations. YOU are being featured at this weeks party. Come on over and check it out. The link goes live tonight at 8:30 pm central time. http://www.nap-timecreations.com/2012/10/pull-apart-pumpkin-maple-bread-and.html
We make these all the time! My daughter gobbles them up. We also like to add rosemary, sea salt, and garlic powder to them. They are amazing!
would it work to lay out each raw fry on a cooling rack set on the cookie sheet thereby eliminating the need to turn?
It is worth a shot Randel, but I think that may dry them out as opposed to crisp them. Even crisping requires an even contact with the cookie sheet. I’d be curious to see if it works!
I added these to my menu plans this week! Thanks for sharing with Simple Lives Thursday!
Would love your input katie!!
If you have convection cooking on your oven, it might help make crisp, as it keeps air flow moving and helps with browning. Convection settings are usually 25 degree lower than the normal baking temperature. Some ovens automatically make that adjustment.
Yes, I have used my convection for this before, and they cook a few minutes quicker…always nice! Thanks for the tip Sue!
Hi Tessa,
I am new to convection cooking. Can you please tell me at what temperature and how long you cooked these sweet potato fries. Sound delish. Can’t wait to try! Thanks.
We made these for supper last night using salt and paprika for seasonings. So good!
Thanks for letting me know Elise! I will be making batch tonight for us too!
Like you, I’ve tried a thousand different ways to get baked fries crisp, so I’m excited to try your method!
Awesome Alison, let me know what happens!
OOOhhhh… I can’t wait to try these! Looks delicious, thanks!!!
Send feedback my way when you are done Cassidy!
These looks so crisp Tessa…mine always seem to be hit or miss!
Danielle, try these and let me know! The trick is to not steam them. Overcrowded on the pan, too much moisture are all culprits that can contribute to this….
I Freakin’ love sweet potato fries. They are my guilty pleasure.
Tessa, these look lovely! I really love root vegetable fries baked in the oven!
Thank you Vicky!
These look delicious. I’ve tried a few times and have had soggy results. But these look so good, I’m tempted to give it another go. Thanks for sharing.
Hi little sis, please try again! I have yet to have soggy results with this recipe!
Most likely your oven isn’t hot enough. Try bumping it to 475 instead. If you want even tastier results, put a cup of coconut oil in a small saucepan at medium high, heat the oil to about 375 (drop a bit of water and it will splash and boil rapidly), then add the fries. Shake the saucepan every couple of minutes to make sure no sides of the fries are overdone. Once they have a dark orange-brown color pull them out and put them in a wire strainer over your saucepan and shake to remove the excess oil. Works perfectly every time.
Thank you!!! I have been on a quest for some time to try and find a way to make them crisp. I have been buying them frozen from the store in defeat. I will try this, I just bought a bunch of sweet potatoes today!
Yay Dana! We had to do our own as the store bought ones always seem to have something we can’t have…usually corn! Please let know how it works for you! Feedback is so valuable!
I made them tonight, they were great.
Thanks Valerie!
Did them exactly as directed. Not crispy at all. Disappointing.
willing to help you troubleshoot if you like Kathy, sorry about that!