Making oven fries out of sweet potatoes brings out their inherent sweetness.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.

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Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

122 calories; 4.8 g total fat; 0.4 g saturated fat; 323 mg sodium. 429 mg potassium; 18.7 g carbohydrates; 3 g fiber; 6 g sugar; 1.8 g protein; 17320 IU vitamin a iu; 18 mg vitamin c; 5 mcg folate; 34 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (42)

Read More Reviews
42 Ratings
  • 5 star values: 4
  • 4 star values: 35
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/10/2018
Used rack & pepper flakes. Read More
Rating: 4 stars
02/10/2016
Yumm Use whatever oil you like. I've been making oven fried sweet potatoes for years. They are so good! I use olive oil course kosher salt and a pinch of cayenne. Shake them up in a plastic bag to get them evenly coated. I then lay them on top of a cooling rack placed on top of a jelly pan to bake. I do this so they will bake evenly on both sides without turning. They come out crispy and yummy! Dip them into chipotle ketchup. I make this using the adobo sauce from canned chipotles. Its a little spicy/zingy and makes a perfect match for the sweet potatoes fries. Yummm Pros: Quick easy delish Read More
Rating: 5 stars
01/01/2016
Made these for NY Eve - would do the exact same thing again I was looking for an easy way to fix sweet potatoes and found this one. I use canola oil all the time (and so do most Chinese) and found it works just fine. This recipe is a keeper. Thanks for sharing. Pros: Easy to fix very tasty Read More
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Rating: 5 stars
06/02/2015
One of my favorites I love these oven fries and make them frequently. I use whatever oil I have on hand. I can't quite get them crispy but that's okay the taste is well worth it. On another note I really wish people would just use whatever oil they want and not lecture everyone on the bad aspects of whatever oil they use. Each oil does have it's benefits (if any oil can be said to have them at all) and the recent coconut oil craze is fine. I love it. But it has the same amount of calories as any other oil and in five years will probably be on the outs. Please please please stop. Change the oil for yourself and stop lecturing. I just want to lose weight and eatingwell recipes are very good for FREE. Pros: Great taste fresh flavor satisfies cravings Cons: I can never get them crispy Read More
Rating: 4 stars
02/07/2015
Awesome Recipe! I really liked this recipe! Personally I took a little bit of creative license and used olive oil as opposed to canola and I thought it was excellent! I would definitely recommend it! Pros: Easy prep Ingredients are Easy to Find Cons: Wrong oil! Read More
Rating: 1 stars
03/24/2014
oil Yes sweet potatoes have vitamin A and they are delicious. They are more healthy than regular french fries. BUT it is so important to know about oils and why we should now know more about how important coconut oil is. Especially for our brains and importance to think clearly and focus!! thank you Pros: I love sweet potatoes which can also be healthy EXCEPT Cons: for canola oil which is not healthy! coconut or olive oil are the best. Read More
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Rating: 2 stars
12/12/2013
Easy Prep Wrong Oil While this is an easy recipe the choice of oil is not preferred. Canola oil doesn't tolerate high cooking temps. In addition many people are developing an (or have been for decades) allergy to canola oil. It causes intestinal distress. It was originally developed as an industrial use oil in Canada and was made palatable. We have found that rice bran oil is an excellent substitute and does not break down due to high heat. Pros: Easy Prep Cons: pieces too big wrong oil Read More
Rating: 1 stars
09/10/2013
Terrible This recipe does not work. The potatoes burned at the temperature stated in the recipe in the first 10 min of cooking. Read More
Rating: 4 stars
02/03/2012
nutrition facts based on science Canola oil and splenda are both perfectly healthy for people who have diet control. This is based on peer reviewed public researchers done by qualified scientists at leading academic institutions. GMOs are actually good for the environment because herbicide resistant crops allow for reduced herbicide usage on canola. Also we are not eating the GMO part because that is protein and to make a good oil it is gleaned of all DNA. The only problem here might be with large companies owning the seed technology and the splenda but it is the lack of government regulation that leads to the success of these companies. By the way - excellent recipe and versatile in terms of types of spices to use. Pros: canola oil sweet potatoes baked Read More
Rating: 5 stars
01/25/2012
Oil is the key... Costco No-Salt Seasoning Organic Coconut oil and Trace Mineral Salt. Simpler is better. The coconut lends itself to the potatoes. Read More
Rating: 4 stars
01/10/2012
Very tasty but I wish they were crisper My husband and I really enjoyed these sweet potato fries. Not adding to much spice really allowed us to enjoy the wonderful sweet potato flavor. Next time I will leave them in the oven a little longer to see if they will crisp up. Pros: Tasty Cons: Not crispy Read More
Rating: 4 stars
12/05/2011
These made a great side. I used cooking spray and seasoned to taste. They did not get crispy but I still liked them. Next time I will cut them smaller. Pros: Quick Read More
Rating: 4 stars
10/31/2011
The temperature for this recipe is far too high. Burnt after 10 min. Read More
Rating: 4 stars
10/30/2011
We used 450 and cut the potatoes into flatter sections rather than wedges for more even cooking. Only the thinnest edges were starting to burn after 10 min. which seems about right. We will definitely make this again as a side to veggie burgers and keep fiddling with it till it's very good. Read More
Rating: 4 stars
10/30/2011
Yummy! These feel much more indulgent than they are like real french fries. The time and temperature seemed right for us crispy outside soft inside no burning. Read More
Rating: 4 stars
10/30/2011
We love this recipe! The timing and temperature was a little off for us. We did more time less heat. Read More
Rating: 4 stars
10/30/2011
The temperature is just right for my old oven. Cutting them in somewhat uniform wedges is difficult. I will try the idea of cutting them into flatter sections. Also I sprayed them with canola oil rather than tossing the wedges in the oil. I didn't use any salt and they were still very good. Read More
Rating: 4 stars
10/30/2011
It was so easy to fix...and delicious to boot!. I added dill weed to the oil and salt mixture and it was good. Read More
Rating: 4 stars
10/30/2011
This dish is awesome! I even added garlic powder cinnamon and a little bit of brown sugar. The best snack that I ever had since I have been dieting. Its great!!! Read More
Rating: 4 stars
10/30/2011
I sliced the sweet potatoes into chips using a mandolin used garlic powder and canola oil spray and they were good. My 6 year old niece loved them and she's been asking me to make them again the next time she comes over. Read More
Rating: 4 stars
10/30/2011
Delicious! Love this as a snack already made them twice today! Be careful of the time they burnt the first time. Second time I made them 10 mins on one side and 4 mins on the other side and they still burned a little. Even though they were a little burnt they didn't have the burnt taste and tasted fantastic. Keep the recipe as is and it is perfect. Read More
Rating: 4 stars
10/29/2011
I love sweet potatoe fries.. Well we call them sweet potatoes but I guess the ones we use are really yams I like them better - (though we have used "sweet potatoes). Haven't tried this exact recipe we use a lot of salt free spices (Mrs. Dash). The yams taste so much better than white potatoes... and yes the temp is way to high try 350 instead Read More
Rating: 4 stars
10/29/2011
I use olive oil rather than canola. The taste is much better and they're healthier for you. Read More
Rating: 4 stars
10/29/2011
I have made these for a few years now and have found the best way to do it is to use a 2-stage cooking process. By first baking them at 350 degrees for a half hour the insides cook completely so you can use thicker wedges. This first baking will put a nice crust on the top side. After that remove the fries from the oven and crank up the heat to 425-450. While the oven is warming turn the wedges over so the other (softer) side that was flat against the pan faces up and then put the fries back in the oven at 425-450 for another 15-20 minutes to to finish crisping them up. Check frequently towards the end of the cooking time to avoid burning. I actually like a little burning on the tips; the fries are more caramelized when you do this. I also use olive oil instead of canola and a mango-based Caribbean hot sauce instead of cayenne. My husband likes to eat them with the sauce that is usually served with blooming onions. I just like them plain. Read More
Rating: 4 stars
10/29/2011
This sounds fantastic. I wonder what olive oil will make of it.Thank you for your contribution to our good health. Read More
Rating: 4 stars
10/29/2011
Taking canola oil and regular salt out of the recipe and replacing it with salflower oil or light olive oil and always using sea salt instead of the other salt would make it healthier. I have done this when I make this recipe and the flavor is just as good but a little healthier. Read More
Rating: 4 stars
10/29/2011
First of all I don't understand why you continue to use canola oil when it is not the best oil for health because it comes from the rape seed (look up what it does). Salflower light olive oil even peanut oil would be a healthier choice. Secondly You need to stress using sea salt instead of the other type of salt. Other than these two suggestions this is a great receipt that I have made often. Read More
Rating: 4 stars
10/29/2011
This recipe sounds really yummy and it is a much healthier way to enjoy potato chips AND help my diabetes too! Thank you:-) Read More
Rating: 4 stars
10/29/2011
I can make this a five star recipe (for my personal tastes) and have done so several times. I substitute a little Splenda and cinnamon for the pepper. Now THAT's a snack. Satisfies the sweet tooth without killing the nutritional advantages. But you have to be careful not to eat too much -- there is a law of diminishing returns if you overdo your consumption of something that tastes so good. This is great as either a snack or a side dish with lean pork tenderloin. Fall is the season for great sweet potatoes and I live only 30 miles from Opelousas Louisiana the self-proclaimed yam capital and home of the annual "Yambilee Festival." Read More
Rating: 4 stars
10/29/2011
I've been making sweet potato fries like this for a year or so but I use olive oil instead of canola. Everyone LOVES them and can't get enough. Read More
Rating: 4 stars
10/29/2011
Cut out the salt. I often see recipes that call for salt and then also call for unsalted butter. That is very much like drinking rum with diet coke. You don't need to add the salt to the sweet potato chips. I can't think of anything that actually needs salt during cooking. The problem is that we are stuffed full of the ingredient at restaurants. After a restaurant meal I have to drink a few litres of water to counter the thirst brought about by the addition of copious quantities of salt added during cooking at restaurants. I have reduced salt intake to just what is inherent in foods. I can now enjoy the real taste of the food that has not been adulterated by salt. The downside is that I must always tell restaurants not to add any salt to my meal. Read More
Rating: 4 stars
10/29/2011
I haven't actually made them yet but I thought I should comment here first because I'm confused on one point. In one place it says the amount of carbs per serving is 19g but then below it says "1 carbohydrate serving". Anybody know which it is? I assume this recipe is for 2 normal-sized servings. If you have any idea can you please email me at arkietrekker @ sbcglobal.net (remove spaces)? Thanks. P.S. Yes 450 sounds way too high. My oven runs hot too so I'll probably take it down to 425 or scale back the time. I love sweet potatoes but I'm the only one in my household who does (more for me hehe). Might also make some other modifications like sprinkling with cinnamon instead of adding cayenne pepper. Gamin Davis Read More
Rating: 4 stars
10/29/2011
In addition to cayenne pepper I add garlic salt cumin and paprika. Read More
Rating: 4 stars
10/29/2011
I love sweet potatoes. What a great way to get everyone to eat them! Read More
Rating: 4 stars
10/29/2011
I used the canola spray. I added garlic and parmesan cheese! YUM Read More
Rating: 4 stars
10/29/2011
It was good idea until you used canola oil the worst oil to use for anything; much better oil is sunflower! I never eat any food (or salad) with canola corn soybean or vegetable oil; I use mostly olive coconut sunflower safflower oils; coconut oil can't be used for high temperature cooking. Read More
Rating: 4 stars
10/29/2011
In response to a previous reader's comment sunflower and safflower oils are NOT healthy. Check out Rebecca Wood's book The New Whole Foods Encyclopedia or the article on fats and oils on her website. Futhermore as a side note to RealAge editiors you should check out the fat and oil guide as well because it is NOT safe to heat ANY fat or oil above 375 and the only fats and oils that can go up to 375 are coconut palm ghee and butter. Olive oil can go up to 325 sesame and peanut oil up to 240 and omega 3 up to 100 degrees. Heating these oils above these temperatures makes them go rancid regardless of the supposed smoke point. Eating oil that has gone rancid causes inflammation which causes disease. This needs to be addressed in all recipes advertising to be healthy! Read More
Rating: 4 stars
10/29/2011
Disagree on the last comment about canola oil being the worst of all. For cooking macademia or canola oils are the best because the have the highest temperature among other oils at which the healthy unsaturated fats are breaking down into dangerous trans fats. Olive oil on the contrary has the lowest temperature of fats breaking down thus making it lose all the benefits and become bad for your health. It is best to use olive oil for salads pastas and dips when the temperature doesn't go above 100 Celsius. Read More
Rating: 4 stars
10/29/2011
Agree with anonymous at 10:55 AM 11/12/10. I am a holistic R.N. and have studied all this in detail. Sunflower safflower corn soy and eventhough a bit better- canola are all poor choices.Read details provided in this previous comment. HNC R.N. Read More
Rating: 4 stars
10/29/2011
Canola oil (aka Low Erucic Acid Rapeseed) IS one of the worst oils because the so called "good fats" that are supposedly in canola are destroyed during the deodorization of the oil (because it smells horrible) which is done at over 500 degrees F. So any omega-3 benefit that was there is GONE. Also canola is one of the biggest cash crops and is largely GMO based. Even with the genetic engineering canola is one the most heavily pesticide treated crops around. Even more most canola oil is extracted using a petroleum derived solvent hexane. Still think that canola is the better than olive oil?? Not saying that all olive oil is created equal or that it is good for some cooking applications but it's fine for most. Read More
Rating: 4 stars
10/29/2011
I'm concerned about the canola oil. From what I've read coconut oil would be better (yes it's saturated fat but its medium-chain triglycerides have a beneficial effect on the body). And for the reader who adds Splenda--!!!! Why don't you just sprinkle a little chlorine bleach on them? As to the salt/no salt controversy the reason recipes call for salt-free butter then add salt is that this way the cook is in TOTAL control as to how much salt is added to the product (and what kind). If you add sea salt instead of table salt the bigger crystals make the dish crunchier and the salt contains more minerals as a good side-effect. Read More
Rating: 4 stars
10/29/2011
Great taste! I just made these and fell instantly in love! I used zero calories cooking spray (just sprayed the baking sheet and then a light layer over the spread out wedges) and added salt later to taste. I had to adjust the time though - about 6-7 minutes on each side should do it especially if you cut them more shoe-string style. Read More