Oven Baked Sweet Potato Fries

Spicy oven baked sweet potato fries are a delicious, satisfying, and healthier alternative to the standard deep-fried French fry.


  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp oil + drizzle (we use olive or macadamia nut)
  • 2 medium size sweet potatoes (about 16 oz total)


Preheat oven to 500 degrees F. Cover baking sheet with foil (for easy clean up) or skip this step. Drizzle a little olive oil onto baking sheet and wipe with a paper towel to coat evenly.

We like to coat the baking sheet, as well as, add a thin coating of oil on the fries themselves, to ensure that they do not stick (without having to add massive amounts of oil).

In a small bowl, mix spices together with a fork. Set aside.

Cut sweet potatoes into ½” x ½” fries. We slice the potato stick in half as well if the potatoes are really long. We also leave the skin on, for nutritional purposes and for the extra crispiness.

In a large bowl, combine the cut potatoes and oil, and toss with one hand. With your other hand, add the spice mixture a sprinkle at a time, and continue to toss until the potatoes are evenly coated.

Arrange the potatoes in a single layer on the baking sheet and place on the middle shelf of the oven.


Bake until edges are crisp and potatoes are cooked through — about 15-20 minutes.

Serve immediately.


Nutritional Info

4 serving = per serving

Calories: 164

Fat: 4 g

Carbs: 32 g

Protein: 2 g

1 reply
  1. Aditya Chopra
    Aditya Chopra says:

    There is a very clear difference between Sweet Potatoes and Yams. Sweet Potatoes are light yellow in color, less sweet, and more crumbly than Yams. Yams are more orange, much sweeter, and when cooked generally have a softer texture. Another difference: When cooked, Sweet Potatoes taste a bit like roasted chestnuts, but Yams taste almost like a sweet butternut squash or pumpkin.
    So, I have to ask: Exactly which vegetables are you using here? Yams? or Sweet Potatoes? So many recipes these days simply ask for Sweet Potatoes… but in the photos they look exactly like Yams. Which do you use in this recipe? (which sounds divine, btw). I would guess you’re using Yams, hence the sweet creamy center & the sticky crispy edges. This recipe will also taste really good with Sweet Potatoes, but won’t be as sweet, and will definitely have the chestnut flavor running through it. But I’d like to know which type to buy, to get the results that You have here. It looks wonderful… using either type of sweet-ish potato.


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