This is the easiest way to make sweet potato fries that are nice and crispy on the outside but soft in the middle, have heaps of flavour and are super addictive. Serve these as a side with your favourite burger or simply enjoy on their own as a snack!
I am pretty addicted to sweet potato fries. I order them at most places that have them which generally then involves me being unable to eat my main meal as I’ve filled up on fries. I don’t mind though because they are so delicious.
I’ve been making my own sweet potato fries for years and thought it was about time I shared exactly how here. I usually serve these as a side to some form of protein like steak or chicken, and then with some green vegetables so that it’s a well rounded plate, but also I am eating chips.
Because these fries are baked in the oven not fried in oil, they are pretty healthy. I like to think of them as just being roast vegetables but cut into a more fun shape. Plus because they are cut into long thin fries, there is more surface area for those crispy, crunchy edges that are the best bit.
To make these sweet potato fries is really simple.
For as long as I can remember I have been making fries in this way. It’s something I do now without even thinking about because it’s just so easy!
Firstly, preheat your oven. It’s essential that the oven is hot when the fries go in to bake to make sure they end up crispy and not steamed.
Next, peel and chop your sweet potato. I don’t know about you but sweet potatoes never seem to be the same size between supermarket visits. Sometimes they are huge and fat, other times they are long and skinny. For this recipe I have specified 1 sweet potato and I understand that could mean a huge difference in size between people, location, time of year etc.
Anywhere from 500 grams to 600 grams is what we are talking about here. But really it doesn’t matter too much. If you have a particularly large one or want to make this for more than 4 people as a side, then feel free to double the amount of spices and add a little extra oil to ensure everything is coated.
When cutting up your sweet potato, try to keep them an even thickness. This is important because if you have different sizes the smaller ones will burn while the bigger ones will remain too soft. Having the same size fries is essential to ensuring they all cook evenly.
Toss the sweet potato in a bowl with the spices and the olive oil and mix around until each piece has been fully coated.
Next, lay your fries on a large baking tray (you might need two depending on how big they are) that has been lined with baking paper. Place the fries on the tray spaced apart so that they are not touching each other. This is why it’s better to use two trays than just try and fit them on the one.
Generally the most common reason that sweet potato fries become soft and soggy is because there is not enough room on the tray. You need the air to get all around those chippies so that they can get nice and golden and crisp.
Place in the oven for about 30 minutes. I usually turn them at about the 20 minute mark to ensure even cooking.
These fries are best served immediately. They don’t really heat up again well and will start to soften as they cool.
Serve them with this spiced chickpea and cauliflower burger, enjoy on their own as a snack, or pile them high alongside a piece of grilled fish for a healthy fish ‘n’ chips.
Once you start to make these you can experiment with different spices that you have on hand, but I always come back to the combo of smoked paprika and garlic powder as they compliment the sweet potato so well.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
The BEST Sweet Potato Fries
- 1 large sweet potato
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 200°C and line a large baking tray with baking paper.
- Peel the sweet potato and slice into long thin chips. Place in a bowl with the olive oil and spices and toss to coat the potatoes.
- Place the chips on the baking tray making sure there is space between the chips so they cook evenly. Depending on the size of your tray and sweet potato, you may need to use 2 trays. Bake for 30 minutes, turning the chips halfway through.
- Serve immediately with mayo or garlic aioli.