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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