Perfect Sweet Potato Fries

Perfecting the sweet potato fry is tricky. Most cooks complain they come out too soggy, too burnt, or too chewy. So we run off to Trader Joe’s and pay $7 for a 1/4 pound bag in the freezer section. And for what? One meal? Maybe two? This recipe will put all freezer bag fries, and even your grandmother, to shame, and for pennies on the dollar.

Plus it’s SUUUUPER EASY! And takes 5 minutes to make (not including baking time).

These are delicious on their own, but I strongly and ardently recommend them with my Secret Sauce. Or you can try the Fry Sauce as well. Can’t go wrong with either.


All you need are the following things:

sweet potato fries ingredients


Perfect Sweet Potato Fries
  • 1 large sweet potato
  • Sea Salt (coarsely ground)
  • Freshly ground black pepper
  • Extra virgin olive oil
  1. Preheat the oven to 450 degrees F.
  2. Cut the pointy ends off the sweet potato if any, and slice the potato into ¼ inch by ¼ inch slices.
  3. Distribute the slices evenly on a baking sheet (I prefer to use the Pampered Chef stoneware bar pan because it roasts evenly throughout so you don’t have to worry about flipping over or mixing what you are baking).
  4. Lather on a thin layer of olive oil with a basting brush. You can also douse them lightly in olive oil in a separate bowl before placing them on the baking sheet.
  5. Liberally sprinkle salt and add a little pepper over the top.
  6. Pop in the oven for 25 minutes.
  7. Use my Killer Sauce (1 part mayo, 1 part BBQ sauce, dash of garlic salt), or you can use a nice smokey chipotle sauce for dipping.
You can peel the potato, but I like to leave the skins on for a chewier, more “homegrown” texture. Also, please be sure not to wash it first unless you intend to dry it completely. Otherwise you’ll get soggy fries.


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