baked sweet potato fries

Skin-on and roasted to perfection, these sweet potato fries are healthful and simple to prepare—and there are rarely any leftovers. The secret is to cook them long enough to be slightly crispy and firm. Sweet potatoes will last in your pantry without refrigeration for several weeks.

baked sweet potato fries

Serves: 2
Cooking Time: 1/2 hour


  • 1 large Red Garnet or Jewel variety sweet potato
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt



Heat the oven to 450°F. Line a large baking sheet with parchment paper.


Scrub the potato, leaving the skin on. With a long chef’s knife, slice the potato lengthwise into ¼-inch slices. Cut each slice into ¼-inch strips. (It’s worth taking a bit of care to make the fries uniform in size—they’ll bake more evenly and quickly.)


Toss the strips with the olive oil, then lay them on the baking sheet. Spread them evenly in one layer and sprinkle with salt.


Bake for 12 minutes (until the fries start to brown), then turn them with a spatula. Bake for another 12 minutes, or until the second side is lightly browned.


Serve hot.

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1 Comment

  • Reply
    Bonnie Swanson
    January 15, 2017 at 5:16 am

    Great idea Carol! We love sweet potato fries, and makes sense to use them cruising!

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