I have perfected the art of the sweet potato fry. I've made sweet potato fries so many times that I have a very set formula for making them. I don't enjoy frying things, so I do mine in the oven. They're easy and tasty and go well with Cuban, Mexican and Indian food. :D

They're also good for holiday dinners. I just can't get on the "let's dump half a bag of brown sugar and some marshmallows into a pan with some sweet potatoes and maple syrup!" bandwagon. Sweet potatoes are sweet enough as is!

Step 1: Supplies!

You will need:
  • one large sweet potato
  • sea salt (coarse)
  • freshly ground black pepper, chunky
  • good quality olive oil
  • a peeler (optional)
  • a sharp chef's knife
  • a cutting board
  • a large baking sheet (not pictured)
This recipe takes about a half hour to make, and one large sweet potato can serve 2-3 people if it's a side. Or sometimes I'll eat a whole one by myself if I've had nothing else to eat that day.

Step 2: Preheat the oven and prep the sweet potato!

Set the oven to 450 degrees Fahrenheit.

You can either peel the potato or leave the skin on - lately I leave it on every time. It adds nutrition and a nice chewy texture. :D

I don't worry about washing it, normally, but you can rinse it in the sink as long as you promise me you'll dry it off very, very well. If it's still wet the olive oil won't coat the fries as well, which will lead to soggy fries. And then you'll be disappointed with the fries and I'll be disappointed with you. :(

If your sweet potato has skinny ends, cut those off.

Step 3: Slice the sweet potato!

Most times, I will cut the sweet potato in half because they're normally very large.

Now, take a half of the sweet potato and cut it into large slices about 3/4 inch thick. You'll then cut the larger slices into fries. Your fries should be 1/2 inch to 3/4 inch thick.

Repeat this for the other half!

Sorry for the lack of action shots, I was doing this all by myself. :P

Step 4: Put the fries on the baking sheet!

Just throw them all on there.

Sprinkle a good pinch of sea salt over them, and then apply a ton of freshly ground black pepper. I like to keep mine more chunky because it gives them a nice bite. :D

Drizzle with olive oil (Probably about 1/8 cup, I don't know, I just eyeball things.)

Now, mix it all together on the baking sheet. Make sure you're scooping the salt, pepper and oil from the bottom and mixing it in. Don't let the tastiness go to waste!

At this point you can add more olive oil if you want - just don't drown them. They should look glossy, but they shouldn't be sitting in a pool of olive oil.

Once everything's mixed, space out the fries on the baking sheet. Make sure they're all evenly spaced and not touching. They'll get soggy otherwise!

Step 5: Baking!

Put them in the oven for 15 minutes. Do not open the oven or fidget with them during this time. Just let 'em cook. The smell will probably be too much to bear, so perhaps this is a good time to go to another room and focus on something else. :D

Then, take them out and flip them. I use my bare hands most of the time, but tongs work well too. (The first photo is after the first 15 minutes)

Once they're flipped, put them back in the oven for 10 minutes. :)

Both sides should now be dark brown and crispy and delicious. And hopefully spicy, if you followed my directions. Spicy is the way to go with sweet potato fries!

Keep in mind that I like mine REALLY dark and crispy. Should you want a lighter brown color, just reduce the cooking time a couple minutes for both sides.

Enjoy! :D

Additional cooking tips:
  • these will not turn out very crispy at all if you're cooking anything else in the oven, or if the fries are crowded too close together. They'll sweat instead of crisp!
  • keep an eye on them because ovens are tricksy little things. You don't want them to get black.
  • also, a lighter colored baking sheet is preferable - mine are very dark and I've started to have to cut my cooking time a lot to avoid getting them too dark.
  • Feel free to cut them smaller and cook them for less time - 10 minutes for the first side and 8 for the second works well for thinner fries.
F*****g gorgeous
Added smoked paprika ground salt and pepper -delicious on my first attempt thanks big time
<p>used to hate oven sweet potato but those fries are great.</p>
<p>Yummy !!! :-D I like it ! Thank YOU</p>
<p>These taste great! Added paprika for extra flavor. Oops I forgot to dry them off and got soft fries, but they still were tastey. Will definitely make these again...properly ?</p>
<p>tasty. I added paprika and cayenne. Sweet potatoes aren't yams. That's a very old misnomer.</p>
<p>I made these the other day and they were really delicious. Thanks for the clear directions. I definitely recommend leaving the skins on. Next time I'm going to try drizzling them with a little white truffle oil, too.</p>
<p>Nice taste...</p>
wow, great, thanks :-)
<p>yet another Jessy triumph</p>
<p>I do a very similar recipe quite often, but with a couple of differences:<br>1. I add some Paprika (regular or smoked) - adds nice flavour.<br>2. I place the sweet potato in a sandwich bag and pour in the olive oil (and any other ingredients) and shake it around to ensure an even coating before placing on the tray.</p>
Best sweet potato fries we've ever had! I used garlic salt instead of regular salt though.
<p>Aren't they extremely difficult to cut? I struggle to get them sliced open to bake (only 2mm) at the top. I wash them very thoroughly first and none of my dogs ever came out with all for legs up after eating peels....The 'toxic' peel is from the agricultural fertilizers.</p>
<p>When cutting them, place the tip of your (large) knife down on the cutting board and press down on it while you also press the handle of the knife through the yam. (It's not actually a potato, is it?) I find this method makes it both easier and safer to cut them. Love these :P</p>
<p>You must be young and strong, as your name implies.....</p>
<p>The real key here is to make sure your knife is super sharp! A dull knife needs LOTS of pressure to get through a sweet potato. </p>
<p>potato fries</p>
<p>Sorry, as much as I love sweet potatoes, I don't think I could eat these, they look burnt! Are they really meant to be that well cooked? I'd be interested in someone letting me know. Thanks!</p>
<p>Are you just looking at the photo - or did you make some and they look dark?</p><p>They're definitely not burnt - the sugars just caramelize and get darker in the oven. And you don't have to leave them in as long as I do - I like more crunch on mine which is why they're darker. :)</p>
<p>Thanks for replying so quickly - I'm impressed! I must admit I just looked at the picture and because of your reply I've read all the instructions and the tips at the bottom (should have done that in the first place DUH!). I will most definitely be trying this recipe now and I'll let you know how mine turn out ;)</p>
I love this recipe! But I am just concerned about you leaving the peels on! Sweet potato peels are actually toxic and you are not supposed to eat them!
<p>You're either misinformed or trolling. Of course they're not toxic.</p>
The skins are poisonous to dogs. As long as they are scrubbed and mold free they are perfectly healthy to eat.
Can you provide references to this? Thank you.
http://whfoods.org/genpage.php?tname=foodspice&amp;dbid=64 says: <em>&quot;If you purchase organically grown sweet potatoes, you can eat the entire tuber, flesh and skin. Yet, if you buy conventionally grown ones, you should peel them before eating since sometimes the skin is treated with dye or wax; if preparing the sweet potato whole, just peel it after cooking&quot; </em>
<p>Gosh this sure does look amazing!</p>
<p>In my todo list!</p>
<p>Delicious potatoes! Just made them!</p>
Top notch! So yummy first time ive made sweet potato fries and there amazing! Thankyou so much! &lt;3
<p>Thank you for sharing this recipe! I'm down in S Florida and just harvested my sweet potato patch last week. I'm with you, in that I don't like adding sugar, etc. to sweet potatoes, they are very sweet to begin with. My daughter and her bf are coming over for dinner on Saturday. She's a vegetarian and loves SP, so this will be on our dinner menu!</p>
Can you cut and season these and store them in the fridge overnight before baking them? Also, I often put the potatoes, oil, and seasonings in a Ziploc baggie to mix them-covers evenly!
Absolutely delicious! Perfect in fact! I had perfected oven chips (fries) years ago using white potatoes but just couldn't get crispy sweet potato fries. Until I found this recipe! Thanks so much. I used chilli oil instead of olive oil which made them really spicy. Yum yum!
<p>I use extra virgin coconut oil, the healthiest of all cooking oils. The secret for a perfect chip is coconut oil which gets it crisp, and stops it sticking.</p>
<p>I love these, I wanted to make more right after I got done. Wonderfully easy and lovely!</p>
<p>Friggin awesome - ta</p>
<p>Yummy~! You rock! Instructions easy to follow and easy to make. I only had problems with those that were too close to the others . . . I made a ton of them; so it was really hard to keep them apart. Thanks for the recipe!</p>

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