These oven-baked Sweet Potato Fries are simple, flavorful, and crispy enough to satisfy any fry craving—no deep fryer required! Once you get the method down, you’ll never buy frozen fries from the grocery store again.
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The best sweet potato fries come right from your own oven!
When they are crunchy outside and tender inside, sweet potato fries are near the top of my all-time favorite comfort foods (along with Roasted Sweet Potatoes).
I especially adore these baked sweet potato fries because they’re healthy, easy, and can be paired with just about any main dish.
Like these Homemade Fries, they are:
- Magically crispy on the outside and perfectly seasoned.
- Every bit as good as restaurant-style sweet potato fries.
- Less messy, easier, and better-for-you than deep fried sweet potato fries.
I don’t know about you, but by the time I’ve finished cutting sweet potatoes into sticks, I don’t want to wait for them to soak in water, then drain and dry them.
I want to pop them into the oven at 400 degrees F and call it a day.
That’s this recipe: easy-peasy!
5 Star Review
“We made this recipe for the second time tonight! The egg white trick really does help to crisp them up.”
— Angie —
Ingredients and Substitutions
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Sweet Potato. Rather than the somewhat blank canvas that white potatoes create, sweet potatoes are slightly sweet and richly flavored all on their own.
- Egg Whites + Olive Oil. Our easy, secret duo of ingredients that works together to make the BEST crispy sweet potato fries every time. (If you’d like to make the sweet potato fries vegan, you can omit the egg white and use an additional tablespoon of oil instead. Just note they may not achieve quite the same level of crispy goodness.)
- Seasonings. I use a combination of curry powder, salt, pepper, garlic powder, and cayenne pepper. It’s the ideal mix of heat and sweet.
Step-By-Step Instructions
Whisk the Egg White (photo 1). In a large mixing bowl, whisk the egg white until foamy.
Cut the Fries (photo 2). Slice the sweet potatoes into fry-shaped sticks about ¼- to ½-inch wide and 3 inches long. Try to keep them as uniform as possible so they bake evenly.
Season (photo 3). Drizzle the fries with olive oil. In a small bowl, mix the curry powder, salt, black pepper, garlic powder, and cayenne. Sprinkle over the fries and toss until evenly coated. Spread the fries onto the baking sheets in a single layer. Do not overcrowd—this is key for crispiness.
Bake (photo 4). Bake at 400 degrees F for 20 minutes. Remove from the oven and flip the fries using a spatula. Rearrange into a single layer again. Switch the positions of the pans (top rack to bottom and vice versa).
Finish Baking (photo 5). Return to the oven and bake for another 10 to 15 minutes, until the fries are crisp on the outside and tender inside. Some edges will be dark—that’s a good thing! Remove from the oven and sprinkle with a pinch of additional salt. Garnish with fresh herbs if desired and serve immediately. ENJOY!
More Seasoning Suggestions
You can use this method for oven-roasted sweet potato fries with any of your favorite spice combos. Here are a few to try:
- Curry. My go-to and the version you’ll see in this sweet potato fries recipe. Curry’s warmth is delicious paired with the natural sweetness of sweet potatoes.
- Chipotle. Swap in 1/2 teaspoon of ground chipotle chile powder for the curry powder and cayenne pepper called for in this recipe. Smoky and so addictive.
- Spicy. Turn things up a notch by increasing the amount of cayenne pepper to 1/4 teaspoon. A little paprika is a nice touch too.
- Italian. Omit the curry powder and cayenne pepper, and use 1 teaspoon of Italian seasoning instead. Top the finished fries with a little freshly grated Parmesan (like these Parsnip Fries) for a delicious final touch.
- Classic. Simple salt and black pepper make an excellent, always satisfying everyday option. A dash of onion powder is a nice traditional seasoning choice too.
What to Serve With Sweet Potato Fries
Because what you dip with sweet potato fries is half of the fun! Here are some ideas:
- Greek Yogurt Ranch Dip
- Barbecue Sauce
- Honey Mustard (the dipping sauce from my Pecan Crusted Chicken)
- The Best Guacamole
- Basil Pesto
Sweet Potato Fries
Video
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Ingredients
- 1 egg white use 1 additional tablespoon oil if you prefer the fries vegan
- 2 pounds 2 large or 3 medium sweet potatoes scrubbed and dried, peels on
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon curry powder* optional, for flavor
- ¼ teaspoon garlic powder optional, but highly recommended
- ⅛ to ¼ teaspoon cayenne pepper optional, for heat
- Chopped fresh chives or parsley optional, for garnish
Instructions
- Position racks in the upper and lower thirds of your oven. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Place the egg white in the bottom of a large mixing bowl. Briskly whisk until it is foamy.
- Cut potatoes into fry-shaped sticks that are about ¼- to ½-inch wide and 3-inches long. Make the pieces as uniform as possible so that the fries bake evenly. Place the fries in the bowl with the egg white as you go.
- Drizzle the fries with the oil.
- In a small bowl, stir together the curry powder, salt, black pepper, garlic powder, and cayenne.
- Sprinkle the spices over the fries. Toss to coat the fries evenly. Try to get them to be as evenly moistened and seasoned as possible.
- Spread the fries onto the baking sheets, dividing them evenly between each. Make sure the fries are not crowded, or they will steam and not crisp up.
- Bake the sweet potato fries for 20 minutes.
- Remove the pans from the oven, then flip the fries over (I recommend using a large spatula—scoop the fries in big sections, then use a fast turn of your wrist).
- Rearrange the fries back into a single layer to make sure they are not overlapping. If any look like they are browning too quickly, keep these towards the center or front of the baking sheet (the back of the oven tends to be the hottest).
- Return the pans to the oven, switching their positions on the upper and lower racks.
- Continue baking until the fries are crisp and brown on the outside and tender on the inside. The ends may look very dark on some of the fries, and you’ll see lighter brown spots in a few places. This will take about 10 to 15 additional minutes, depending on your oven and what size you cut the fries.
- Remove from the oven. Sprinkle with a pinch of additional salt. Serve immediately.
Notes
- Adapted from Run Fast Eat Slow.
- TO STORE: Refrigerate leftover fries in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm fries on a baking sheet in the oven at 350 degrees F until hot.
- TO FREEZE: Lay the fries in a single layer on a baking sheet, and freeze until solid. Transfer the fries to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.
- *SEASONING NOTE: Don’t miss more seasoning ideas for sweet potato fries in the main body of the post (above the recipe card).
Oh I’m so happy for a sweet potato fry recipe that DOESN’T include the time of soaking OUT the starch and then the mess of tossing IN cornstarch… And then they usually burnt and took too much time to feel worth it. Today I remembered that I had sweet potato I needed to use up and u came across your post. Magic. What a delicious lunch with hummus ?
PS. I got the shipping notification for your cookbook and I can hardly wait to get it next week!!!
I’m so happy that you enjoyed the recipe, Jenn! Thank you for sharing this kind review AND for your preorder!!
I don’t if it was my oven or I made an error somewhere but I found 20 minutes on one side an additional 10-15 on the other at 400F was WAY too much. My fries were black by the time they came out of the oven. I reduced it to 10 minutes on one side and 10 on the other and that was PLENTY (for my oven). I also switched the baking pans on the racks as suggested.
I’m sorry your first batch burned, Jonas. Did you use the oil? It’s so hard to say what might’ve happened, as each oven is different. I hope the second batch turned out delicious!
No worries…yeah…it’s definitely my oven I think. It’s one of those small 24″ NYC apartment ovens and I have a sense that the heat doesn’t always circulate well. But but but…as you well know, the process of figuring these things out, what works, what doesn’t, the how-tos is much of the fun. And so, yes the second batch was much better. Because the oven is so small I couldn’t fit all of the sweet potato fries in on the first go. I learned from the first batch, adjusted my cooking time and voile! Sweet potato fry heaven! A VERY happy and healthy New Year to you Erin. Please know how much I have come to love your website, your recipes, learning, and sharing these creations with others. This was great! xo
I’m so happy that you were able to enjoy the second batch, Jonas! Thank you for your kind words!
I forgot to post a review when I made these fantastic fries! They were delicious, soft on the inside, and crispy on the outside, and so easy, too! I seasoned with only salt and pepper. My husband and I ate the whole batch in two sittings. Yum! Making them again tonight.
I’m so happy that you enjoyed the recipe, Peggy! Thank you for sharing this kind review!
Although I subbed smoked paprika for the curry powder, I otherwise followed the instructions closely. The paprika flavor went particularly well with grilled burgers.
This recipe was quick, easy, and I liked the results.
After getting busy with other dinner items, I inadvertently left some of the potatoes on the pan a bit longer and they developed lightly charred edges-also delicious.
Great recipe I’ll used again.
I’m so happy that you enjoyed the recipe, Maureen! Thank you for sharing this kind review!
Hands down the best recipe I have found for sweet potato fries. They turned out crispy, sturdy and yummy! I was a bit generous with my spices so got a bit of a kick in them too! Never going back to other methods of making fries!
I’m so happy that you enjoyed them, Rupa! Thank you for sharing this kind review!
Tried these tonight with pork tenderloin and oh boy, we’re they good! Loved the flavor and little bit of spice. I’ll definitely be making these again. Thanks!
I’m so happy that you enjoyed them, Korbey! Thank you for sharing this kind review!
My kids were french fry purists and refused to try sweet potato fries until this recipe came along. I cut them super thin and used a combo season salt and pepper. They LOVED them. The egg white trick is pure magic!
I’m so happy that you enjoyed the recipe, Jennifer! Thank you for sharing this kind review!
We made this recipe for the second time tonight. My S.O. first saw it on a Facebook video, and I followed that to this blog post to find the more detailed recipe. The great reviews convinced me to give this one a try, and this is going to be our go-to sweet potato fry recipe forever more. The egg white trick really does help to crisp them up without the use of anything more messy and difficult like cornstarch. It is really as simple as cutting up your potatoes, coating them with the whisked egg whites, drizzling with olive oil and sprinkling with the spices of your choice. Tonight we left out the Cayenne pepper as that made them just a little too spicy for us the first time, and enjoyed them even more. The curry, garlic powder, salt and pepper are the perfect mix. Both the recipe and method are easy, spot-on and a great way to get more healthy and delicious sweet potatoes into your diet. I bought four on my last trip to the grocery store with this recipe specifically in mind to make again!
I’m so happy that you’ve enjoyed them, Angie! Thank you for sharing this kind review!
Erin,
You’re a genius!
These are easy, quick and phenomenally delicious.
Thank you for this perfect recipe.
Susan
I’m so happy that you enjoyed them, Susan! Thank you for sharing this kind review!
Phenomenal, quick and easy! Didn’t even know we liked sweet potatoes. Very fragrant smell while baking. Thank you for sharing this recipe!
I’m so happy that you enjoyed the recipe, Sharon! Thank you for sharing this kind review!
This is it! The best sweet potato fry recipe out there. I will always use egg white from now on.
I’m so happy that you enjoyed the recipe, Jenny! Thank you for sharing this kind review!
These were delicious and easy! I always bake my sweet potato fries with just olive oil, but the egg white made a huge difference. My whole family loved them!
Hi Jill! So glad you enjoyed the recipe! Thank you for this kind review
We’ve never used curry in my house! Wasn’t quite sure what to expect but the flavor might be a new favorite… at least with the sweet potato. These were a 5 star can’t wait to eat them again kind of food.
Hi Lanie! So glad you enjoyed the recipe! Thank for this kind review!
We love these fries plain, but also enjoy dipping them in apple butter!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! I am so confused. I thought yams had orange flesh called Garnet yams and sweet potatoes had the white flesh. But everybody calls the orange yams sweet potato fries…?
Thoughts?
Hi Tricia, here is an article about it: https://www.hsph.harvard.edu/nutritionsource/food-features/sweet-potatoes/ Also Google has lots of articles that would help explain it. Hope you enjoy the recipe!
Thank you Erin for this recipe. They turned out delicious and crispy! I added a bit of cumin and fresh rosemary.
Great to hear! Thank you Liz!
Thank Erin for your recipe I especially liked using the egg whites. Putting corn starch on my sweet potatoes just did not sound good to me! I spent about an hour trying to find the right one and believe God led me to yours. They turned out perfect I am book marking this and absolutely using it again! God Bless You!❤️
Glad to hear you enjoyed them, Kathie!
easy prep and tasted great.
Thank you Dusti!
Hi Erin, I plan on making these with your recipe for Baked Chicken Wings. Would you suggest cooking the wings at the higher temp, and then remove wings and turn oven down to bake the fries? Or could I make the fries first and keep warm in toaster oven? I don’t want to lose the crisp on either.
Thanks!
Hi Mary, I would definitely suggest following the time and temperature for each recipe. Sounds like your second option of cooking the fries first them leaving them in the toaster oven might work. If you decide to give it a try, let us know how it goes!