Yay for making it through Winter and it finally being the first week of Spring, now if someone could just let mother nature know. It’s still been a bit chilly here in southern MD and I would love to put all the winter coats and clothes away. Spring always makes me think of cooking and eating outside. I love to use the grill whenever possible, burgers, chicken, kabobs, pizza’s, you name it, I’ll grill it. My favorite side dish to make when grilling meat, especially burgers or BBQ chicken is always sweet potato fries. They pair so perfectly with just about any main dish. I can’t believe it took me so long in life to realize how delicious sweet potatoes are. And I hope these Crispy Baked Sweet Potato Fries will make you love them as well.
To start you’ll need at least two large sweet potatoes. I usually use 3-4 so we have leftovers. I try to make each fry about 1/4 inch thick. You don’t want them too thin, because they’ll easily burn in the oven. And since sweet potatoes are difficult to slice, use a sharp knife, be careful, and try your best, your fry shapes won’t be perfect and that’s ok!
These fries are lightly seasoned with paprika, thyme, and garlic, for some extra flavor. Feel free to try your own seasoning mix or to leave the fries plain, they really just need a little oil and sea salt. I cook mine rotating every 20 minutes and leave them in for almost an hour. Every oven is different though, I always feel like everything takes a bit longer in mine.
Once the fries are cooked and look like they have crispy edges, a little trick I learned from Sally is to leave the tray in the oven, shut the oven off, and crack the door open for an additional 30+ minutes. If you have the extra time this really helps crisp up the fries. Usually when making these I will start them extra early knowing they can always stay warm by leaving them in the oven. Yes it does involve some planning, but I promise you will love the crispiness of the fries!
I love snacking on these as soon as they come out of the oven. The crispy edges and soft center make them totally addicting. And you get to feel less guilty if you eat the entire tray because they’re baked not fried, and sweet potatoes are full of essential vitamins and nutrients. Enjoy!
- 2-4 sweet potatoes
- 1 tablespoon olive oil per potato
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, you may need two baking sheets if making 3+ potatoes.
- Wash the sweet potatoes and cut off the ends. Cut the potatoes into thin fry slices about 1/4 inch wide.
- Place the sliced potatoes into a large mixing bowl. Add the olive oil, paprika, thyme, garlic, and salt then toss to coat.
- Line the sweet potatoes on the prepared baking sheet(s) making sure there is space between them. Do not overcrowd!
- Bake for 20 minutes then flip the potatoes, rotate the pan, and bake for an additional 20-30 minutes depending on your oven.
- If you have the time, turn the oven off, crack it open a little, and leave the tray(s) in the oven as it cools to help the fries crisp up for an additional 30 minutes. Then serve immediately.
These Crispy Baked Sweet Potato Fries pair well with this Jerk Chicken or Sheet Pan Chicken and Veggies.
Pin For Later
If you’re here for What I Ate Wednesday , lately I’ve been eating the usually smoothie and Power Oatmeal for breakfast. Lunches have been kale and arugula salads with chicken and roasted veggies. So glad someone told me to massage kale leaves with a little olive oil and lemon, makes a HUGE difference in texture and taste. And the other night I tried this Miso Chicken Recipe and served it with plain roasted sweet potato fries and broccoli and added the leftover chicken to lunches. Come back on Friday as I’ll be sharing some of my favorite convenient and healthy desserts to have around during the week for Friday Favorites.
Linking up with Jenn for What I Ate Wednesday and Esther, Annmarie, Farrah, and Jess for Foodie Fridays.
[bctt tweet=”You might want to eat the whole tray of these #healthy Crispy Baked Sweet Potato Fries #wiaw” username=”sweetandstrong_”]
Favorite way to eat Sweet Potatoes?
What do you like to cook in the Spring?
What’s one thing that has been on your plate lately?
Heather @ Polyglot Jot
March 22, 2017 at 12:31 pm (6 years ago)I agree with you on the Spring thing–it’s still been cold here too. I’m pretty sure that this Saturday it’s going to be pretty warm though so I’m hoping that melts the snow FOR GOOD!!!!
I love lots of fresh salads for Spring and omg these fries look amazing. I think sweet potato fries have got to be one of my favorite things to eat!
sweetandstrong
March 22, 2017 at 10:46 pm (6 years ago)They are totally one of my favorites too, but I definitely prefer to make them at home rather than order out. Hope the snow does melt away this weekend!
Carrie this fit chick
March 22, 2017 at 12:40 pm (6 years ago)It’s been crazy in SF! Raining one hour then super sunny and warm the next- what is going on? Sweet potato fries are the best- soooo much better than regular potato fries. Also, love them extra crisp!
sweetandstrong
March 22, 2017 at 10:47 pm (6 years ago)Yes my sister lives in LA and she can’t get over how crazy CA weather has been. And yes to extra crispy sweet potato fries, they are so worth the long wait to bake them.
Del's cooking twist
March 22, 2017 at 1:18 pm (6 years ago)I stumbled upon your blog after I found your comment on Sally’s Baking Addiction and I love everything about it – how come I didn’t find it earlier? Love your sweet potato fries too, they look perfectly crispy, exactly as I like them. Nice to e-meeting you and happy to follow your culinary adventures now!
sweetandstrong
March 22, 2017 at 10:50 pm (6 years ago)HI Del! Welcome, thank you for the kind words. And OMG I want to make every recipe you have. I love cooking with fresh ingredients and using lots of color! =)
Emily
March 22, 2017 at 2:40 pm (6 years ago)Crispy Fries are my FAVORITE! It’s funny because it feels like Colorado is the only place that has been having a really warm spring; now we kind of need snow or rain, because it’s so dry! 🙂
sweetandstrong
March 22, 2017 at 10:51 pm (6 years ago)Yes you must be the only place having normal weather because it’s been up and down here! And crispy fries are so worth the extra long wait!
Kelsie | the itsy-bitsy kitchen
March 23, 2017 at 1:35 am (6 years ago)I love sweet potato fries! Especially crispy ones :). I don’t make them enough because I have a hard time getting them as crispy as I like so I’ll have to try your technique next time
sweetandstrong
March 26, 2017 at 6:50 pm (6 years ago)It definitely takes some time, which is why I usually start making/prepping them over an hour before everything else. Hope this technique works for you!
Sarah @ Sweet Miles
March 24, 2017 at 5:31 pm (6 years ago)These look so good! We eat sweet pots ALL THE TIME and they never get old! Never thought to use thyme!
sweetandstrong
March 26, 2017 at 6:53 pm (6 years ago)I roast and eat so many sweet potatoes throughout the week. So funny that a few years ago I would never have bought them. Gotta love food trends!
Annmarie
March 25, 2017 at 2:13 pm (6 years ago)I am OBSESSED with sweet potato fries! I want to reach into my screen and grab a handful! 😛
sweetandstrong
March 26, 2017 at 6:55 pm (6 years ago)YES! They are so addicting I always feel like I could eat an entire tray!
Jamie @The Skinny Soul
March 27, 2017 at 4:39 pm (6 years ago)My husband ADORES sweet potato fries, so I am going to have to try these. They look amazing! I never would have thought to add thyme to the mix, and that’s a great tip about crisping them up in the cracked oven after they’re cooked (didn’t know that). Thank you!!
sweetandstrong
March 27, 2017 at 10:10 pm (6 years ago)YES give the cracked oven a try and let me know how it turns out! Total game changer!
Joyce @ The Hungry Caterpillar
March 31, 2017 at 4:21 am (6 years ago)Yum! I’ve been munching on sweet potato fries lately, but I’ll admit I just copped out and bought the Alexa brand. Yours are so beautiful–thin and crispy! I’ll have to try ’em sometime. (Although you’re right–cutting up sweet potatoes is hard.)
One of my favorite spring foods, randomly, is arugula.
sweetandstrong
April 5, 2017 at 10:03 pm (6 years ago)I do the same occasionally Joyce, they do take awhile to make.