Thick Cut Roasted Sweet Potato “Fries”

baked sweet potato fries

Did you know that February is National Sweet Potato month? That’s one of those holidays food commodities make up to get you to buy their goods, of course, because sweet potatoes are delicious just about any time.

And this recipe for Thick Cut Baked Sweet Potato Fries is a perfect celebration.

How to Make Baked Sweet Potato Slices

You’ll slice the sweet potatoes into generous coins, lightly coat them in olive oil and roast them in a hot oven until the outside begins to caramelize and the inside goes all soft. You can tinker with the basic recipe by adding favorite herbs and spices.

baked sweet potato fries

How Healthy are Sweet Potatoes?

Luckily, the sweet potato is an easy one to get behind considering its nutritional virtues. It’s at the top spot of the Center for Science in the Public Interest’s list of the best foods to eat. This is not surprising considering that the sweet potato is loaded with carotenoids, vitamin C, potassium, and fiber.

How to Serve Baked Sweet Potato Fries

I prefer them over plenty of other starchy sides, particularly alongside roast chicken and pork. Their sturdiness also make them a filling option for vegetarian meals, not to mention a tasty after school snack.

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For more easy sweet potato dishes, check out these healthy recipes:

Chili Stuffed Sweet Potatoes

Honey Glazed Sweet Potatoes 

Loaded Sweet Potato Nachos

Sweet Potato Hummus

Roasted Sweet Potato Salad Salad by Jessica Levinson

Roasted Sweet Potatoes
5 from 3 votes
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Thick Cut Roasted Sweet Potatoes

Roasting thick coins of sweet potatoes is one of the easiest ways to prep them and always goes over well with adults and kids. They are tasty with just olive oil and salt, but feel free to turn up the flavor a notch by adding fresh or dried herbs or spices.
Course Vegetable Side
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 to 6 as a side dish or snack
Calories 150 kcal
Author katiemorford

Ingredients

  • 2 large sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 to 2 teaspoons favorite herb or spice, such as rosemary,thyme, chili powder, or paprika (optional)

Instructions

  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Wash and dry sweet potatoes. Cut crosswise into 1/2-inch thick slices. Put slices in a large bowl and drizzle with olive oil. Use your hands to toss the potatoes in the oil until evenly coated. Add a generous pinch of salt, several cracks of black pepper, and herbs/spices (if using) and toss again.
  3. Lay sweet potatoes out over the two baking sheets. Put in the center of the oven to bake. When the potatoes are nicely browned on the bottom (15 to 20 minutes) remove the pans from the oven and flip them over to the other side. Continue to bake until the second side is browned and the potatoes are very tender in the center, another 10 to 15 minutes.

  4. Serve right away.

Comments

02.02.2012 at 10:14 AM #

deanna abney

Yummmmm!!!!!!!!!!!!!!! Can’t wait to make. I love sweet potatoes.

02.02.2012 at 11:30 AM #

Pamela

6 weeks to go~~~very exciting indeed! Thanks for the tip on the beans and yummy sweet potatoes!

02.02.2012 at 1:52 PM #

Spring

I did collard green chips and they were as good if not better than kale chips!

02.02.2012 at 1:52 PM #

katiemorford

oooohhh….will have to give that a try. Thanks!

02.02.2012 at 4:49 PM #

Suzanne

Yummy! I am making them tonight, sure to transform our fish dinner 🙂

02.02.2012 at 7:22 PM #

Pam

Also making them tonight, along with buttermilk roast chicken legs from smitten kitchen – smells great!

02.02.2012 at 7:22 PM #

katiemorford

mmmm…buttermilk roast chicken legs. Yum.

02.03.2012 at 8:33 AM #

Portia

We are obsessed with sweet potatoes in my house! I was planning on making baked chicken this weekend and I think this recipe will go very nicely. Also, I made your slow cooker vietnamese chicken with baby bok choy a few weeks ago and my husband managed to eat nearly the entire dish in one sitting. Doubling the recipe next time around. It’s a keeper!

02.03.2012 at 8:33 AM #

katiemorford

Glad to hear it went over well, Portia! We like that one, too.

06.28.2013 at 2:07 AM #

Claudia Hogben

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02.14.2016 at 9:10 PM #

Emily

I made these for dinner for myself. I don’t understand how people in my family think the only way to eat a sweet potato is covered in syrup and marshmallows. Yuck.
Definitely making these for my kids soon. Thanks for the recipe!

02.14.2016 at 9:10 PM #

katiemorford

You’re welcome..and I’m with you on the sweet potatoes…they are so naturally sweet, no syrup needed!

06.11.2016 at 2:16 PM #

Adelina Ciego

Recipe I will surely try.Looks yummy.

06.11.2016 at 2:16 PM #

katiemorford

Hope you enjoy. So easy!

06.28.2016 at 1:37 PM #

L C. Mahoney

Excellent and not “syrup sweet”. Had with meatloaf and was very pleased.

06.28.2016 at 1:37 PM #

katiemorford

Sounds perfect with meatloaf.

10.29.2016 at 6:37 AM #

Lee Payne

I’m a 75 year old great grandma who hates to cook – but I love to eat. This recipe is easy and delicious and I added some brown sugar to the baking and thought I was in food heaven. You would think that somewhere along my life’s journey I would discover the joys of cooking, but alas, I still hate to cook. Thanks for the easy bake recipe. I sometimes bake sweet potatoes in the microwave. I slather them with cooking oil put them in a bowl with a lid and microwave 10 or so minutes – I use the squeeze test to see if they are done. The oil keeps the skins from drying out while being nuked.

10.29.2016 at 6:37 AM #

katiemorford

Hi Lee, I suppose cooking just isn’t for everyone, but I’m glad you found a recipe that suits you. I like your microwave tip. Sounds like something I might try myself. Thanks for sharing. x, Katie

01.23.2017 at 6:17 PM #

Alan

I saw the same thing done on “the chew” show but fried with a little olive oil. 5minutes on each side but par boiled first. Next time i will try the baking method. Both ways look good and taste great.

01.23.2017 at 6:17 PM #

katiemorford

I’m sure the frying method is delicious, though you are likely to shave some calories by roasting them. It’s a popular one in our house!

01.14.2018 at 12:49 PM #

Becky

I made this today with some alterations. Oh, my goodness! So delicious! I cut them 1/4 inch, roasted at 425 for 10 minutes, flipped them, sprinkled with coarse black pepper, and roasted another 10 minutes.

03.22.2018 at 4:55 PM #

Joan E. Landers

Since there is only one person, I will adjust the recipe for me. Can’t wait to try it!

04.01.2018 at 1:45 PM #

Jen

Just FYI that I pulled up this recipe on Easter Sunday, had my laptop on the kitchen island, and the ad along the bottom showed the bottom half of a woman with her underpants down under her knees for an ad for “Manscaped, Refining the Gentleman” with the tagline of, “Drop her panties with your perfect package”. Not something I liked having to explain to my 8 yr old.

04.01.2018 at 1:45 PM #

katiemorford

Oh No! I will report that to the ad network. That seems really odd, since I have filters on there to prevent that sort of thing. Ugh.I’m so sorry.

05.07.2018 at 3:08 PM #

Susie Rose

Sounds great! I’m going to try that tonight! Once you turn them, after 20 min, how long do you cook them? Is that 5 min? 10 min? Thanks!

05.08.2018 at 12:04 PM #

katiemorford

Probably another 10 to 15 minutes. You just want the inside nice and tender and the outside brown.

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