Crispy Oven-Baked Sweet Potatoes (Printable)

Tender inside and crispy outside, these oven-baked sweet potatoes offer a naturally sweet, flavorful twist.

# What you'll need:

→ Vegetables

01 - 2 large sweet potatoes, peeled (approx. 21 oz)

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika (optional)
06 - 1/2 tsp garlic powder (optional)

→ Serving (optional)

07 - Chopped fresh parsley
08 - Dipping sauce of choice (e.g., aioli, ketchup)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice sweet potatoes into fries about 1/2 inch thick, ensuring even sizing.
03 - Place fries in a large bowl. Add olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Toss thoroughly to coat all pieces evenly.
04 - Spread fries in a single layer on the prepared sheet, leaving space between them for crisping.
05 - Bake for 15 minutes, then flip fries and bake for an additional 15 minutes until edges are golden and crisp.
06 - Remove from oven, sprinkle with chopped parsley if desired, and serve hot with preferred dipping sauce.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside without needing a deep fryer, which means less oil and fewer dishes.
  • The sweetness is subtle enough to feel like a real vegetable, not dessert pretending to be a side.
  • You can make a huge batch and eat them warm, room temperature, or even cold the next day.
  • They come together in under 45 minutes from peeling to plate, perfect for those nights when you want something homemade without the fuss.
02 -
  • If your fries come out soft instead of crispy, you either crowded the pan or your oven runs cool—invest in an oven thermometer because the difference between 220°C and 200°C is massive.
  • Soaking cut fries in cold water for 30 minutes before seasoning removes some starch and genuinely makes them crispier; I learned this the hard way after making limp fries three times in a row.
  • Uneven thickness is sabotage—spend the extra 30 seconds making sure your cuts are consistent or you'll have some burnt and some undercooked.
03 -
  • Pat your fries dry after soaking in water; any lingering moisture fights against crispiness, so take the extra minute.
  • If you have access to an air fryer, the same fries at 200°C for 12 minutes give you that crispy-outside-tender-inside texture with even less oil.
  • Temperature matters so much here that getting a good oven thermometer is worth it; trust the thermometer over your oven's dial.
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