Easy Homemade Baked Sweet Potato Fries Recipe
Keep in mind that baking time may vary depending on how large you cut your sweet potatoes and how accurate your oven is. Ovens often run a little cold or hot. We like to keep the skins on for sweet potato fries, but if you prefer them without, go ahead and peel them.
Keep in mind that baking time may vary depending on how large you cut your sweet potatoes and how accurate your oven is. Ovens often run a little cold or hot. We like to keep the skins on for sweet potato fries, but if you prefer them without, go ahead and peel them.
- Carbohydrate 26.2424133331951 g
- Cholesterol 0 mg
- Fat 2.60059666774522 g
- Fiber 3.9353333332768 g
- Protein 2.05559999997664 g
- Saturated Fat 0.374221666814463 g
- Serving Size 1 1 Serving (133g)
- Sodium 298.343591666594 mg
- Sugar 22.3070799999183 g
- Trans Fat 0.0908329166957633 g
- Calories 135 calories
Step-by-step
- Heat oven to 450 degrees F. Line two baking sheets with aluminum foil then slide into the oven so they become hot.
- Scrub then cut the sweet potatoes into 1/2-inch sticks. Add to a large bowl and toss with olive oil, salt, and pepper. Tumble sweet potatoes onto hot baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
- Bake fries, turning once and rotating pans once, until edges are lightly browned and centers are tender; 15 to 25 minutes. The fries are done when the surface looks dry and the fries have puffed up a little. Don’t fret if the edges become brown, they will taste more caramelized than burnt. Serve fries with a sprinkle of extra salt on top.
Preheating baking sheets inside a 450 degrees F oven is the single most critical step for achieving a crisp exterior on high-moisture root vegetables. Cold metal slows initial moisture evaporation, leading to soggy results rather than proper browning. When slicing the tubers, maintain uniform one-half-inch thicknesses to ensure even cooking rates across the batch. Swapping olive oil for avocado oil works well due to identical fat ratios and higher smoke points, though neutral seed oils will yield a less savory profile.
Storage and Reheating Dynamics
Raw sweet potatoes do not freeze well due to their high water content, which ruptures cell walls upon thawing and turns the flesh mealy. Cooked fries store much better in the freezer for up to three months when flash-frozen on sheet trays before bagging. Reheating requires returning them to a 425 degrees F oven for eight to ten minutes. Microwaving thawed fries destroys texture entirely, turning them limp instead of restoring their surface crunch.
- Fries remain pale: The oven temperature ran low or pans were overcrowded; extend baking time by five-minute increments.
- Surface feels wet: Excess moisture remained on the potato skins after washing; always dry them thoroughly before tossing in oil.
- Burnt edges appear: Sugars are caramelizing rapidly; rotate pan positions sooner next time.
