Sweet Potato Fries

You know what’s really good? Sweet potatoes.

You know what’s really good for you, too? Also sweet potatoes. Check it out. Science has my back on this one, peeps.

Well, I guess that counts as science. A website that cites a study but doesn’t link to it. A website that seems to have been created solely for the promotion of sweet potatoes. A website whose url conveys the idea that sweet potatoes are somehow “in” with God and have the power to bless you. Interesting idea. Sweet Potato Rapture. Sweet Potato Fry Rapture sounds better to me.

Sweet Potato Fries



Baked Sweet Potato Fries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Yield: 4 1x


  • 2 medium sweet potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • Seasonings: cayenne pepper, coriander, cinnamon, nutmeg, black pepper


  1. Preheat your oven to 450 degrees.
  2. Peel the potatoes if you want to. You’ll have to make your own decisions now about the best way to cut them; sweet potatoes are so varied in shape, there are no hard-and-fast rules. So, somehow you manage to cut them into about 1/2″ slices one way. Then cut 1/2″ slices the other way. The length is not so important, but I generally try to keep them about 2-3 inches long.
  3. Toss all your little fry shapes with the oil and spread them out on a cookie sheet large enough so that they are in a single layer. If they are crowded on the pan they won’t get crispy. (Also, don’t use an insulated baking sheet if you can help it. I can’t help it since that’s the only one I have. But if you can help it, your fries will be crispier and deliciouser than mine.)
  4. Slip those bad boys into your hot oven for 10-15 minutes, until they are browned on the bottoms. Pull them out and flip them over, rearrange so they are all in a single layer again. Put them back in the oven for another 10 minutes or so until they are sizzling and brown.
  5. Sprinkle your salt and seasonings of choice on them while they are still hot. Then eat them while they are still hot. Mmm. So healthy. You’re gonna live forever!

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  1. Great Stone Face on February 17, 2011 at 4:46 pm

    This morning, I was on Facebook, checking out my friends. My news feed posted a link your recipe for Sweet Potato Fries. Wow, I already have the stuff hanging around the house. Let’s see how it turns out!

    • Hilah Cooking on February 17, 2011 at 5:04 pm

      Cool! I hope you post more pictures of the final!

  2. Great Stone Face on February 17, 2011 at 6:18 pm

    All done. I seasoned them with ras el-hanout before I put them in the oven, because I don’t know if that would taste as good untoasted. Some fries came out a little dark, so I ate those before I too this photo. The blog post is here. Thanks for lunch, HJ!

    • Hilah Cooking on February 17, 2011 at 6:33 pm

      They look perfect! Great for lunch!

  3. Hannes on February 17, 2011 at 11:07 pm

    Hmm looks very delicious!

    • Hilah Cooking on February 17, 2011 at 11:50 pm

      Hi Hannes! Thanks for commenting. They are completely delicious! Hope you try em.

  4. Kathryn on February 22, 2011 at 11:10 pm

    Ah! These are my favorites! I’ve never actually tried making them at home, though- I know, it’s a sin!

    • Hilah Cooking on February 23, 2011 at 6:59 pm

      Hi Kathryn! You know, it took me an embarrassingly long time to try them at home, too. But, you’re here with us now and that’s what matters. 😉

  5. Brett on February 23, 2011 at 2:45 am

    You are amazing! And these sound frickin delicious drooooooool

    • Hilah Cooking on February 23, 2011 at 6:58 pm

      Aw, shucks, Brett! You really can’t go wrong with sweet potatoes!

  6. Lauren on February 23, 2011 at 1:45 pm

    For some reason I have trouble achieving perfectly crisp sweet potato fries at home, but yours look fantastic!

    • Hilah Cooking on February 23, 2011 at 6:57 pm

      Hi Lauren! Honestly, they look crispier in the photo than they are in real life. But I do think that saving the salt for the end makes them crispier than otherwise. I hope it fits your bill!

  7. Norman on March 11, 2011 at 2:50 am

    Hilah, wow I really have to try those. Really inexpensive, really good for you, like something else I’m thinking of… No not THAT! 😉 The other thing!

    • Hilah Cooking on March 11, 2011 at 2:53 pm

      Hmmm 😉

  8. LovemeStill on March 23, 2011 at 6:42 am

    Love ya!!!! Love your shows, and learn a lot. Your band rocks (lots of energy!!
    Uh Ohhhh… Now comes the (BuTTTTTTTTTTT)!!!!!
    Hila….Your set looks great. You are always great to look at. Your doggy in the background I love. I got 2 big ol’ Labs. Always in my kitchen and smilen’.
    However, could you invest in an overhead microphone (surely you could find a good one kicken around from your band. I just think you would be more comfortable with one, unless you were cookin’ in the yard, even those overheads are great).
    Not trying to be critical but it was just kinda “Buggin’ Meh!!” (refer to episode How to season a Cast Iron).
    Will watch regardless.

    • Hilah Cooking on March 23, 2011 at 5:39 pm

      Thanks! I’m real glad you’re learning!
      Sorry to be buggin’ you, bro! I think this video in particular had some unusual sound problems. Hopefully the others aren’t so buggin’. Someday, better equipment will rain down upon me. Some. Day.

  9. Amber on April 23, 2011 at 7:10 am

    Love your cooking shows! Found you through itunes and was pleasantly surprised to find someone who is not overly hyper and fake while cooking not so impressive food. Tryin out your burger recipe and sweet potato fries tonight. Keep up the good work 🙂

    • Hilah Cooking on April 24, 2011 at 7:11 am

      Hi Amber! So happy you found me! Burgers and sweet potato fries sounds bad-ass, girl. Thanks for writing! 🙂

  10. Amber on April 24, 2011 at 7:57 am

    Just had to write a follow up and say the sweet potato fries ( And burger recipe ) were amazing. I read in an above comment about someone trying to get their fries a little crispier and have found that using parchment paper helps a bit. 🙂

    • Hilah Cooking on April 25, 2011 at 7:07 am

      Parchment paper! Great idea, Amber! Thank you.

  11. Veronika on May 2, 2011 at 10:10 pm

    A friend turned me on to your videos, and I just love them! You’re my kind of cook with the unprocessed foods you cook with, easy recipes without loads of dishes to wash, and lots of good veg and vegan options. I can’t wait to make my own tortillas and breakfast tacos (I’m in the North East and have never heard of such a thing!). I’ve already made the vegan chili you featured and your Spicy Party Nuts. The vegan chili was AMAZING! That’s a recipe I can see falling back on a lot. I included a couple carrots to the recipe though, and I love the flavor and color they added. Nuts were good too, but I burned ’em :/

    • Hilah Cooking on May 3, 2011 at 8:42 am

      Hi Veronika! I’m super happy you found me! and I’m glad you appreciate the whole foods approach. I hate recipes that use “shortcuts” that are really just pre-made or pre-seasoned whatevers.
      Carrots were a GREAT addition to the chili, I imagine. Good call!

  12. Great Stone Face on February 13, 2012 at 1:41 pm

    Happy National Sweet Potato Month (also know as “February”)!

    • Hilah on February 13, 2012 at 2:40 pm

      Thanks for the heads up!

  13. al on February 13, 2012 at 2:19 pm

    I make sweet potato fries with cooking spray on a ceramic pizza stone. I cut the potatoes with a crinkle cutter (got mine from Pampered Chef) and try different seasonings. Nice and crispy. Dip in real maple syrup for a nice treat.

    • Hilah on February 13, 2012 at 2:35 pm

      Yummy! Good alternate use for a pizza stone, since you can’t very well eat pizza every day! Thanks, Al!

  14. Kathy Case on January 13, 2013 at 11:55 am

    You said sweet potatoes are so differently shaped. Actually sweet potatoes are more uniformly shaped. Yams are differently shaped. Are you really making yam fries?

    • Hilah on January 16, 2013 at 9:29 pm

      Nope. There are a few different varieties of sweet potatoes (jewel, garnet, camote) that range in shape from almost spherical to long and thin. If you google sweet potato images, you’ll see what I mean. True yams are unusual to see in most US grocery stores, meaning those without a large international customer base.

  15. Marika on April 3, 2013 at 2:57 pm

    Oh my gooodnes, it was my first time with sweet potatos…and I just love it! Thanks Hilah!

    • Hilah on April 4, 2013 at 11:21 am

      Wonderful! Thanks for writing, Marika! 🙂

  16. Gene Cox on April 13, 2014 at 6:13 pm

    I have thought about doing this several times, but did not know how. Thanks so much.

    • Hilah on April 14, 2014 at 11:15 am

      Hope you try it soon!

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