Crispy Oven-Baked Sweet Potatoes (Print View)

Crispy outside, tender inside oven-baked sweet potatoes seasoned with paprika and garlic powder.

# What You'll Need:

→ Vegetables

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

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika (optional)
06 - ½ tsp garlic powder (optional)

→ Serving (optional)

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

# How to Prepare:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into evenly sized fries, about ½ inch thick.
03 - Place the fries in a large bowl. Add olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Toss thoroughly to coat evenly.
04 - Spread the fries in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
05 - Bake for 15 minutes, then flip each fry and bake an additional 15 minutes until golden and crisp at the edges.
06 - Remove from oven, sprinkle with chopped parsley if desired, and serve hot with your preferred dipping sauce.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside while staying soft inside, with zero deep frying mess.
  • The natural sweetness means you don't need much seasoning, but they're still savory enough to feel like a real side dish.
  • Ready in 40 minutes start to finish, which fits perfectly into any weeknight routine.
02 -
  • Don't skip the flipping step—the side against the pan won't crisp properly if you just leave them, and you'll end up with uneven texture.
  • If you're making these for a crowd, the soaking trick mentioned in the notes actually works; cold water removes some starch so they get crispier, just make sure you dry them completely before seasoning.
03 -
  • Soaking cut fries in cold water for 30 minutes before drying and seasoning removes surface starch and gives you genuinely crispy results that rival deep-fried versions.
  • Don't skip the parchment paper—it's not about being fancy, it's about preventing the bottom from getting soggy and making cleanup actually pleasant.
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