Baked Sweet Potato Fries

I never knew I liked sweet potatoes until a couple of years ago. I never had them growing up. Well, I take that back…the only kind I ever knew of were the ones with marshmallows at Thanksgiving time and those do not appeal to me at all! Yuck! But now, they are a staple! I love them when they are cooked right:)

Roasted sweet potatoes are my favorite. They are so flavorful! They taste like candy, but better for you! Sweet potatoes are loaded with Vitamin A, C, maganese, a great source of fiber, potassium, and iron! Plus, they are a fun bright orange color!

If you haven’t tried sweet potatoes, try these “fries.” They are good and good for you! Feel free to spice them up however you like. I like them with salt, pepper, and fresh rosemary! YUM!!

Baked Sweet Potato Fries

Easy and healthy baked sweet potato fries!
5 from 1 vote


  • 1 large sweet potato
  • Olive oil
  • Salt and black pepper, to taste
  • Chopped fresh rosemary, optional


  • Preheat oven to 400 degrees F. Peel the sweet potato and cut it into look like fries! Try to make them all the same size so they cook evenly.
  • Spray a baking sheet and put the potato fries on the sheet, spaced out.
  • Drizzle with a little olive oil and toss to coat.
  • Sprinkle with seasonings: salt, pepper, and fresh rosemary, if using.
  • Roast in the oven for 30-40 minutes. Make sure you turn the fries every ten minutes or so.
  • Let them cool briefly and dig in!


Calories: 97kcal, Carbohydrates: 23g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 62mg, Potassium: 381mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16031IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love sweet potatoes but have only had sweet potato fries doused in honey dressing – yuck! I wonder if winter squash would work like this. I have an abundance of squash but no sweet potatoes right now. Sad! Thanks for posting the recipe! =)

  2. I make these and then stir some chopped tarragon into sour cream for a creamy but slightly sweet dipping sauce. It’s always a hit!

  3. I like to roast potato slices, chunks, or fries on a metal cooling rack placed in a cookie sheet. They gat crispy!

  4. Maria,
    These fries look delicious–I’ve finished up the funky-shaped farm share sweet potatoes so I’ll be buying more . . . fry-able . . .potatoes from now on.

  5. I love these baked fries. In a zip lock bag, I mix cut up sweet potatoes with 1 Tbsp oil, spices (sometimes + cinnamon), shake in a plastic bag, pour onto a baking sheet. For dipping, I mix mayo with a dash of lemon juice and small amount of curry. Sometimes I add a touch of brown sugar to sweeten the dip. Refrigerate for a few minutes and dip fries in it. Although it might be too spicy for kids. I first tasted the dip served with sweet potatoes fries in a pub in north Kansas City a few years.

  6. Love sweet potato fries. I use the same recipe pretty much, but normally add paprika and some chili powder for an extra kick to the sweet.

  7. 5 stars
    Loved the finished product but it took way way longer to peel and cut them. Maybe 20 minutes total. Left out the rosemary because I don’t care for it.