Perfect Oven Sweet Potato Fries

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About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

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!

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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.
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257 Discussions

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MikeD11

2 years ago

I find that those stainless steel cleaning pads (no soap) does a great job cleaning the skin of these potatoes. Another recipe I had, you put the cut up potatoes in a large zip lock bag, add the olive oil and spices (I like Tony Chatchery) and shake well. Now ready to place on the pan. Great job on the instructable.

1 reply
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SusanJ107

2 months ago on Step 5

Thanks for this! I will definitely be trying these. One thought I had is instead of drizzling the olive oil on is to spritz it on. Our daughter gave us a sprayer to put olive oil in and it works great. I find myself using it lately instead of Pam cooking spray.

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Gadisha

2 months ago

Looks great, I'd like to try them :)

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sumjar

2 months ago on Step 5

You say a 'lighter colored baking sheet is preferable'; could you expand on this? I don't know why that matters...

1 answer
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jessyratfinksumjar

Best Answer 2 months ago

Sweet potatoes have a high sugar content, so the darker your baking sheet, the higher chance you have of burning the fries. They can go from done to black very fast. :)

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Dr Will 304

2 months ago

We have been making these for years. The only difference is that we use a stone cooking sheet that we preheat. That way you really don't have to turn these over. It cooks evenly on both sides that way.

You can add the pepper after they're done, in case not everyone likes pepper .

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!

2 replies
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Dr Will 304misschihuahuamommy

Reply 2 months ago

I have had these before using a slightly different recipe. You don't have to burn them that much. They're awesome.

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LindseyT3misschihuahuamommy

Reply 2 years ago

They said if you want less dark color to reduce the cooking time, they like'm dark.

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1BigDuck

2 months ago

If you put them on a steel "cooling rack" that is placed on the cookie sheet, I put aluminum foil under for easy cleanup, you do not have to turn them. :-)

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Techno_Bot01

1 year ago

May try this some time. Looks tasty.

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Rokosz

1 year ago

I love simple recipes, and this fries are really tasty. Thanks a lot!

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QcCity

2 years ago

With coconut oil (deodorized if you do not like the coconut taste) makes them even crispier. And healthier as coconut oil do not degrade at high temperatures like olive oil does.

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OneBirdieMa

2 years ago

One gazillion Karma Points! These are one of our favorites. All I need now is to make a trip to the grocery store . . . .

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silm

2 years ago

yummy I love to eat sweet potato fries.

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bmummery

7 years ago on Step 2

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!

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ScrapbookingdomDbmummery

Reply 2 years ago

I ALWAYS leave the skins on.. it makes for more crunch .. and I adore these chips.. we had a whole one each for lunch.. easy , healthy and so delicious

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ngoodman3bmummery

Reply 7 years ago on Introduction

The skins are poisonous to dogs. As long as they are scrubbed and mold free they are perfectly healthy to eat.