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quick sweet potato oven fries

Quick Sweet Potato Oven Fries

Who needs takeout when you can make quick sweet potato fries in your home oven? All you need are some sweet potatoes, olive oil, salt, and pepper. What are you waiting for?
5 from 2 votes
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Course: Side Dish, Snack
Cuisine: American
Keyword: fries, side dish, sweet potato
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 4 servings
Cost: $5


  • Cutting board and knife
  • Large rimmed baking sheet
  • Parchment paper


  • 2 medium sweet potatoes
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
  • Scrub the sweet potatoes, then pat them dry with paper towels or a clean kitchen towel.
  • Cut the potatoes into long, thin (½-inch-thick) sticks. To do this, first slice off the ends. Then, cut the potatoes in half lengthwise. Place one potato half in front of you, cut-side down. Cut it in half, lengthwise, then cut both quarters into long, ½-inch-thick slices. Finally, flop the sliced potato quarter onto its other cut side and cut it lengthwise into ½-inch-thick sticks. (See the video for a step-by-step demo.)
  • Spread out the sweet potato sticks on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and use your hands to mix the sweet potato sticks with the seasonings until they're evenly coated.
  • Put the baking sheet on the middle rack of the oven. Roast for 20 to 25 minutes, until the sweet potato fries are tender in the middle and beginning to brown on the outside.
  • Remove the baking sheet from the oven. Serve the sweet potato oven fries with ketchup, mayo, honey mustard dressing, or your favorite dipping sauce.



  • To make them even quicker, cut the sweet potatoes into thinner, ¼-inch-thick sticks. Check them after 15 minutes; they should brown up nicely in 15 to 20 minutes.
  • To add extra flavor, feel free to toss the sweet potato sticks with your favorite spice or dried herb blend before roasting. I especially like them with herbes de Provence, paprika, ground sumac, or za'atar seasoning.