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Sweet Potato Fries: Easy, Delish & CRISP in the Oven

sweet potato fries in the oven
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Sweet Pota­to Fries are a hap­py indul­gence that makes every­one smile. Even my “don’t like sweet pota­toes” peo­ple LOVE these easy oven fries. And, my “def­i­nite­ly loves sweet pota­toes guy” declared that he could eat a wheel­bar­row full of them! lol He is always my “does this recipe work” barometer.

Sweet Pota­to Fries are crisp, salty and beau­ti­ful­ly caramelized on the out­side with a deli­cious­ly soft and sweet inte­ri­or. It’s the per­fect sweet and salty bal­ance with a crunch that is so impor­tant to an ide­al snack. Believe it or not, that beau­ti­ful fla­vor and tex­ture is achieved in the oven and you only need three ingre­di­ents to cre­ate it yourself!

No more limp and flop­py sweet pota­to fries. No splat­ter­ing oil or deep-fry­ing. You won’t ever need to buy frozen, again. 

You’re about to become a sweet pota­to fries pro­fes­sion­al. You and your fam­i­ly will enjoy the deli­cious fresh­ness of these scrump­tious fries over and over, again. And they’re easy for you to make. This recipe is def­i­nite­ly a keeper!

Let’s make some Sweet Pota­to Fries!

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sweet potato fries in the oven

Sweet Potato Fries

  • Author: Glen­da Embree
  • Total Time: 45 min­utes
  • Yield: 4-6 serv­ings 1x




Units Scale
  • 1 1/41 1/2 lbs sweet pota­toes, peeled and cut into 1/4‑inch thick fries
  • 3 Table­spoons arrow­root starch (can sub­sti­tute corn starch, pota­to starch or tapi­o­ca flour)
  • 1/4 cup avo­ca­do oil (or oil of your choice)
  • 2 tea­spoons salt


  1. Move both oven racks, one under the oth­er, to the cen­ter of the oven.  Pre­heat oven to 425°.  (If you have con­vec­tion in your oven, it works to use that, too.)
  2. Cov­er two sheet-pans with parch­ment paper.  (You could use foil or even just the bare tray.  Cov­er­ing it just makes clean up so easy.)
  3. Peel sweet pota­toes and cut into fries that are about 1/4‑inch thick.  I find that it’s eas­i­est to cut the sweet pota­to in half, length­wise.  (If the pota­to is par­tic­u­lar­ly long, you could cut it in half width-wise, too, to make it eas­i­er to work with.)  Work­ing with one half at a time, place it flat side down on the cut­ting board.  Use a sharp chef’s knife to cut that half into 1/4‑inch strips.  Now you can take your “planks” and split them down the mid­dle (or even in thirds, if it’s a large sweet pota­to) to get, rough­ly 1/4‑inch thick fries.  This is the part of the process that takes the longest, but with a lit­tle prac­tice, you’ll even­tu­al­ly be able to com­plete it in 10 min­utes or less.
  4. Put the cut fries into a gal­lon zip-top bag.
  5. Add the arrow­root pow­der and salt. (Use the starch you have on hand in your pantry, i.e. corn­starch, pota­to starch, or tapi­o­ca pow­der. *SEE NOTE)
  6. Close the bag and shake, vigorously,
  7. Open the bag and add the oil.
  8. Close bag and shake vigorously.
  9. Arrange the fries across the two pre­pared cook­ie sheets, in sin­gle lay­ers.  Fries should not be stacked on top of each other.
  10. Roast in pre­heat­ed oven for 15 minutes.
  11. Remove trays from oven and flip the fries.  Return to the oven, rotat­ing each tray to the oppo­site rack that it was on previously.
  12. Con­tin­ue roast­ing for 10–15 min­utes, until your fries are crisp.  (Fries will get even crisper as they cool.)
  13. Remove from oven and taste one.  Add addi­tion­al salt, if needed.
  14. Serve.



  1. Pota­to Starch and Pota­to Flour are com­plete­ly dif­fer­ent prod­ucts.  They CANNOT be inter­changed.  Only pota­to starch will work in this recipe.
  2. Tapi­o­ca Starch is sold labeled as starch or flour.  Both are the same thing.
  3. Arrow­root Pow­der is sold labeled as pow­der, starch or flour.  All three are the same thing.

I have only made this recipe with arrow­root starch, because it is com­mon­ly on my pantry shelf.  I would not hes­i­tate to try any of the oth­er sug­gest­ed starch­es, because I have cooked with all of them and find them to be fair­ly inter­change­able, as coat­ings.  How­ev­er, the results I achieved above were reached using arrow­root powder. 

  • Prep Time: 15 min­utes
  • Cook Time: 30
  • Cat­e­go­ry: Side Dish, Snack, Appetizer
  • Cui­sine: Amer­i­can
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How to Make Sweet Potato Fries

1) Peel the sweet pota­toes. Cut them into 1/4‑inch thick fries. You’re work­ing with a round object and cut­ting it into rec­tan­gu­lar shapes, so cut your­self the nec­es­sary slack to rec­og­nize they won’t be iden­ti­cal­ly shaped. While it’s nev­er going to be per­fect, it IS impor­tant to try and keep the sweet pota­to fries rel­a­tive­ly uni­form in thick­ness, so they cook evenly.

sweet potatoes cut

2) Place the cut fries into a gal­lon zip-top bag. Add the arrow­root pow­der and salt to the bag. Shake vig­or­ous­ly until every fry is coat­ed with the starch.

adding starch and salt to fries in bag

Once the arrow­root has coat­ed every fry, open the bag and add the oil you’ve cho­sen. I use avo­ca­do oil, since it is neu­tral in fla­vor, has great nutri­tion­al val­ue and has one of the high­est smoke points. Pour it in, close the bag and shake, again.

When all the fries are coat­ed with oil, open the bag and begin dis­trib­ut­ing the sweet pota­to fries between your two pre­pared *cook­ie sheets/baking trays.

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adding oil to fries in bag

Ready for the Oven

I like to watch and be sure the fries are in a sin­gle lay­er (none stacked on top of anoth­er) and there is even a lit­tle space between each of them. Try not to have any touching.

Dis­trib­ute the fries across the bak­ing sheets, place both trays in the pre-heat­ed oven, one on each rack. Set the timer for 15 minutes.

At the end of 15 min­utes remove both trays. Flip the fries over (this is only nec­es­sary once). Return the cook­ie sheets to the oven, plac­ing each one on the oppo­site rack that it began on. Set the timer for 10 more min­utes. At the end of 10 min­utes, check your fries. If you can hold one with­out it being flop­py and limp, they are done. You can go as much as anoth­er 5 min­utes, if needed.

sweet potato fries in the oven

Remove the sweet pota­to fries from the oven and taste to see if they need addi­tion­al salt. Salt them if nec­es­sary. Serve as a snack or a side dish. I love these fries dipped in my Cashew Que­so, but feel free to serve them with your favorite condiments.


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