It can be challenging to bake sweet potato fries to just the right crispiness! I’m certainly no pro, but here’s how I cook mine and I think they’re pretty good. In fact, I have trouble not eating too many!
I used to peel the sweet potatoes, but lately I’ve been leaving the skin on and I definitely think it has helped with consistency. I carefully slice the potatoes in half crosswise, stand them up on end and then slice lengthwise (as shown above). I then slice lengthwise the opposite direction in order to form “fries” about 1/4 inch thick. This technique has been efficient for me and has produced fairly even sized “fries.” Just be CAREFUL with your knife and use proper knife handling skills:-)
I use parchment paper to line my baking sheets.
Keep your sweet potatoes in a single layer and slightly separated for best results.
- 4 medium sweet potatoes
- 2 tbsp. coconut oil
- Dash of sea salt
- Dash of black pepper
- Preheat oven to 425 F
- Wash sweet potatoes with a vegetable brush and then dry well
- Slice off the tips of the potatoes and then cut them in half crosswise
- I then like to stand them up on end and make vertical slices lengthwise in each direction to form ¼ inch wide fries (do this carefully - using proper knife skills!)
- Lay the fries on a parchment lined baking sheet in a single layer. If they are too close together or on top of each other they won't crisp as well. You will probably need 2 sheet pans for 4 medium potatoes.
- Melt coconut oil and drizzle over the potatoes. I use my hands to make sure at least the tops of the potatoes are coated.
- Sprinkle with salt and pepper and place on the center rack in the oven.
- Cook for about 30 minutes until your desired crispiness!