Easy Baked Sweet Potato Fries

Alright, folks, today I’m welcoming you into the delicious chaos that is my kitchen to whip up some Easy Baked Sweet Potato Fries. These are not just any fries; oh no, we’re talking crispy on the outside, fluffy on the inside, and maybe a tad too easy to snack on right off the baking tray. If you haven’t tried them yet, let’s just say your taste buds deserve a treat — and this is it. Perfect for a cozy night in, these beauties are topped with whatever you fancy or nothing at all, because swoon, they’re that good.

So, picture this: it’s a Friday night, and my hubby’s movie pick just ended (thank goodness for that, yawn). I’m barely halfway through my first glass of wine, so, obviously, snacking is in order. These fries have become such a favorite in our house that my little family practically chants for them. They’re crunchy, sweet, savory, and disappear from the serving bowl faster than you can hit play on the next episode. Plus, there’s something magical about seeing my husband, who claims he doesn’t “do” sweet potatoes, dive back in for seconds…or thirds.

Why You’ll Love This Easy Baked Sweet Potato Fries

1. Because no one can be sophisticated ALL the time, sometimes you just need a fry fix!
2. They’re guilt-free-ish and a healthy-ish snack. Two birds, one stone?
3. You’ll impress everyone with your “nothing fancy but super tasty” culinary skills.
4. Because finally — there’s a way to pretend you’ve got control over your kids’ snacking choices.

How to Make It

So, here’s the deal, friend. Grab a couple of sweet potatoes and give them a quick rinse. I mean, unless you love earthy snacks? Then, peel them or don’t — skins on totally works too! Cut them into sticks, you know, approximately fry-sized (and try to be consistent, or else some will be sadly undercooked while others will… not).

Dump them into a bowl and splash some olive oil on them. Gently toss, no food fights allowed here. A sprinkle of salt, a dash of pepper, and maybe a skimpy teaspoon of paprika if you’re feeling snazzy. Lay them out – single layers only; give them space to ~breathe~ on a baking sheet lined with parchment paper.

Now, into the oven they go, at around 425°F, and let them roast for about 25-30 minutes. It’s a little bit of an eyeball thing—when the edges are crispy and golden brown, they’re ready. (I’ve pulled them too soon before; let’s just say it was more “mash than fry.”)

Flip ’em halfway through baking. Mmmm, the smell? Out of this world. Seriously, you might “accidentally” eat half the batch right there from the oven.

Ingredient Notes

– Sweet Potatoes: Ah, the spud of my eye. Go for the big ones or a mix of sizes; I’ve made enough to say it’s sometimes a mystery.
– Olive Oil: Don’t be shy with it, but don’t drown the poor fries either. It’s the key to that golden “crisp” word we all know and love.
– Salt: A pinch more if your soul needs it; there’s no “only” with salt, in pranks or flavor.
– Pepper: Black or white, doesn’t matter much. Just something to get those taste buds dancing.

Recipe Steps:

1. Preheat the oven to 425°F.
2. Wash and peel (or not) the sweet potatoes, then cut them into fry-sized sticks.
3. Toss the fries with olive oil, salt, pepper, and paprika (optional).
4. Spread out on a parchment-lined baking sheet in a single layer.
5. Bake for 25-30 minutes, flipping halfway, until crispy.

What to Serve It With

Tips & Mistakes

– Don’t pile them on the sheet like a toddler’s toy box. Overcrowding = sogginess.
– Keep an eye and your nose out for the fries as they near the end of baking; burnt fries aren’t fun for anyone (but I’ve had more than a fair share).

Storage Tips

Got leftovers? (Blessed are ye who show restraint.) Toss them in a container and into the fridge they go. They’re surprisingly decent cold, or just chuck them back into the oven to reheat. And breakfast sweet potato fries? Let no one judge your morning choices.

Variations and Substitutions

Ever think, “Hey, I wonder what this would taste like with a sprinkle of cinnamon?” Yeah, you can do that. Or switch up the paprika for cumin. I’ve been known to swap the olive oil for melted coconut oil in a pinch, which adds a whole new ‘tropical’ realm, believe me. And when out of olive oil? Butter is your safe harbor.

Frequently Asked Questions

Easy Baked Sweet Potato Fries

These easy baked sweet potato fries are crispy on the outside and tender on the inside, perfect for a healthy snack or side dish.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large sweet potatoes
• ▢ 2 tbsp olive oil extra virgin
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp smoked paprika

Instructions

Preparation Steps

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Peel and cut the sweet potatoes into 1/4-inch thick fries.
• In a large bowl, toss the sweet potato fries with olive oil, salt, black pepper, and smoked paprika until evenly coated.
• Spread the fries out in a single layer on the prepared baking sheet.
• Bake for 25 minutes, flipping halfway through, until fries are crispy and golden brown.
• Remove from oven and let cool slightly before serving.

Notes

For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking and pat dry thoroughly.