Crisp-on-the-outside, tender-on-the-inside sweet potato fries baked to golden perfection. Lightly seasoned with garlic and smoked paprika, then finished with sea salt, black pepper, and fresh parsley for a vibrant, restaurant-style side at home.

Baked Sweet Potato Fries

Why You’ll Love This Recipe

Oven-baked for a lighter, mess-free alternative to frying
Simple pantry spices that let the sweet potatoes shine
Preheating the pans boosts crispiness
Easy weeknight side that pairs with almost anything
Naturally gluten-free and vegetarian

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs sweet potatoes or yams, peeled
2 tablespoons avocado oil (or olive oil)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Sea salt and freshly ground black pepper, to taste (about 1/4 teaspoon each)
Small bunch of fresh parsley, chopped

directions

Preheat oven to 425°F (220°C). Line two large rimmed baking sheets with parchment and place them in the oven for 5 minutes to heat.
Slice sweet potatoes into even 1/4-inch sticks and place in a large bowl.
Add oil, garlic powder, and smoked paprika; toss until evenly coated. Do not add salt yet.
Carefully remove hot baking sheets and spread fries in a single layer with space between pieces.
Bake 12–15 minutes. Flip fries, then bake another 12 minutes, or until golden and crisp on the edges.
Immediately season with sea salt and black pepper and sprinkle with chopped parsley. Serve hot.

Servings and timing

Servings: ~4
Prep Time: 10 minutes
Cooking Time: 24–27 minutes
Total Time: ~35 minutes

Variations

Chili-lime: add 1/2 teaspoon chili powder and finish with lime zest
Garlic-herb: swap paprika for 1 teaspoon Italian seasoning
Cajun kick: use 1 teaspoon Cajun seasoning instead of paprika/garlic
Sweet-savory: dust finished fries with a pinch of cinnamon and flaky salt
Parmesan finish: sprinkle with finely grated Parmesan right after baking

storage/reheating

Refrigerate leftovers in an airtight container up to 3 days
Reheat on a baking sheet at 400°F (205°C) for 6–8 minutes to re-crisp
Air fryer reheat: 375°F (190°C) for 3–4 minutes
Freezing is not recommended; texture softens after thawing

FAQs

Why preheat the baking sheets?

Hot pans jumpstart browning, helping the fries crisp before they steam.

Why wait to salt until after baking?

Salt draws out moisture; adding it post-bake helps keep fries crisp.

How do I cut even fries?

Trim ends, slice into 1/4-inch planks, then into even sticks for uniform cooking.

Can I use frozen sweet potato fries?

Yes—follow package directions, but the seasoning amounts here may need adjusting.

My fries aren’t crisp—what went wrong?

Crowding the pan or cutting too thick can cause steaming. Use two pans and keep sticks at 1/4 inch.

Do I have to peel the sweet potatoes?

No. Scrub well and leave skins on for extra texture and nutrients.

Can I use other oils?

Any high-heat neutral oil works; avocado oil is ideal for its smoke point.

How do I keep fries from sticking?

Use parchment on preheated pans and avoid flipping too early.

What dips pair well with these fries?

Try lemon-garlic aioli, chipotle yogurt sauce, honey-mustard, or plain ketchup.

Can I add more spices?

Absolutely—cumin, coriander, or a pinch of cayenne all complement sweet potatoes.

Conclusion

These baked sweet potato fries deliver big flavor and satisfying crunch without deep frying. With a few smart techniques—preheated pans, proper spacing, and post-bake seasoning—you’ll get perfectly golden fries that elevate any meal.