Whenever we go out for lunch or dinner to somewhere relaxed for a cosy bite to eat, if there’s a choice between potato or sweet potato fries, these tasty sweet potato fries will always be my first choice. I find them so much tastier than regular potato fries, especially when dunked into ranch sauce – absolute perfection.
Making homemade sweet potato fries is just as easy as normal fries too! For my fries, I don’t even peel the sweet potatoes before chopping them up and throwing them in the oven. However, there are a few rules I follow to ensure my fries are perfectly crispy and crunchy every time:
I never add salt prior to popping them into the oven. In the past when I’d salt them first, I found the result to be rather soggy, and less than spectacular. Always salt after they’re out of the oven.
Always try to make sure each fry is about the same width or thickness. This means they’ll all cook at a similar rate. Of course, you’ll always have a few ends which are a bit thinner – these will just be extra crunchy!
If you want homemade ranch dipping sauce for your fries, add one tablespoon of ranch seasoning to 300ml creme fraiche, 1 tbsp mayonnaise, and a pinch of salt. This will make the best ranch dipping sauce you’ve ever tasted!
To cover the baking trays, I always use baking paper. I found that sweet potatoes will stick to foil, whereas baking paper offers a much better cooking surface.
Finally, be careful not to overcrowd the tray – you want a single layer of sweet potato fries. They don’t have to be spread too far apart, as long as none of the fries are touching!
Following the above, you have the most amazing sweet potato fries, homemade, and delicious.
Crunchy Oven-Baked Sweet Potato FriesRecipe
- 1kg sweet potatoes, cut into fries approx 1-1.5cm thick
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt, to serve
- Preheat oven to 200C and line two baking trays with baking paper.
- Toss the sweet potato through the oil, smoked paprika and cumin. Do not add salt.
- Evenly distribute the sweet potato in a single layer across the two baking trays. Make sure there's space between each fry to ensure they cook evenly.
- Bake in the hot oven for 25 minutes, one tray on the top rack, the second tray on the middle rack.
- After 25 minutes, swap the trays (so the top tray is now in the middle, and vice versa) and give the trays a little shake to flip the sweet potato fries.
- Bake an additional 15 minutes.
- Once finished cooking, and golden brown, turn the oven off and open the oven door and allow the sweet potato fries to sit in the oven an additional 5-10 minutes.
- Season with salt, and serve.
- The baking paper provides a crispier result compared to foil. I find the fries tend to stick to foil.
- Adding salt before cooking the fries, I find leads to soggy fries.
Amount Per Serving: Calories: 248Total Fat: 3.5gSaturated Fat: 0.5gCholesterol: 0mgSodium: 0mgCarbohydrates: 52.5gFiber: 5gSugar: 0gProtein: 2.5g