Baked Sweet Potato Fries

I’d say that pretty much every time I have the option to swap out French fries for Sweet Potato Fries at a restaurant, I take it. Sweet Potatoes just have such great depth of flavour and quite a few more nutrients than you find in Russets. However, those are still generally deep fried, which I reckon diminishes the health benefits of the main ingredient. Fear not though! There is another way! If you slice them right, add a little oil, and use an oven that’s hot enough, you can get nice crispy sweet potato fries without deep frying!

These would pair very well with grilled chicken sandwiches, Apple Pork Burgers, Beet and Quinoa Burgers, Gorgonzola Stuffed Steak, and Maple Dijon Pork Loin.

Time: 50 Minutes


  • Sweet Potatoes. I prefer the longer thinner sweet potatoes since they’re easier to work with and cook evenly.
  • Any seasonings you like. A few good combinations we’ve found are:
    • Salt and Pepper
    • Cinnamon and Chipotle Chili Powder
    • Garlic Powder and Onion Powder


  • Preheat your oven to 415 degrees F, line a large baking sheet with foil, and give the foil a good spray with some oil.
  • Wash your sweet potatoes, and cut the ends off. Then carefully cut the sweet potatoes in half long ways.
  • Slice your “half moon” sweet potato pieces thinly (I went with about 1/8 of an inch or roughly 3mm…your thickness will affect cooking times, so be watchful as they cook).
  • Place your half moons on your baking sheet, give them a quick oil spray, and apply your seasonings…Then toss the baking sheet into the oven for 35-40 minutes depending on the thickness of your slices and your desired level of doneness.
  • When you think they’re done, taste one to confirm…and then if you were right, remove from the oven.
  • Plate, devour, and enjoy!

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