One thing you should know: Sweet potato oven fries, though they’re addictive and delicious, do not get crispy. They will get crisp around the edges, but they stay moist in the middle. That’s part of their charm.

Serves 3 to 4

Ben Fink
  • 1 pound unpeeled sweet potatoes (about 2 small)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt, and more for seasoning
  • Spiced salt, recipe follows (optional)
  • Limey dipping sauce, recipe follows

1. Preheat the oven to 475 degrees. Line a large (18-by-13-by-1-inch) heavy-duty rimmed sheet pan with a piece of parchment paper.

2. Cut the sweet potatoes crosswise on a slight diagonal into 3/8-inch-thick slices. (If the sweet potato is very narrow at one end, you can cut slices at a very sharp angle at that end.) Cut each slice lengthwise into sticks between 1/4 and 3/8 inch wide. (They will only be about 2 inches long.) Put the sticks in a mixing bowl and combine thoroughly with the olive oil and 1 teaspoon salt. Spread sweet potatoes out in one layer on the baking sheet, making sure to scrape all the oil and salt from the bowl onto them.

3. Roast for 20 minutes. Using a spatula, flip the sticks over and continue cooking, flipping once or twice more, until the fries are nicely browned (some in spots, some all over), about 10 minutes more.

4. Sprinkle some of the spiced salt or more kosher salt on the fries (be generous and do not skip this step!), toss well, and serve with the dipping sauce.

Spiced Salt

  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon paprika

1. Stir the salt and all the spices together in a small bowl.

Limey Dipping Sauce

  • 1/3 cup mayonnaise
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon minced fresh garlic
  • Pinch of kosher salt

1. Combine all ingredients in a small bowl, whisking well to blend. Let sit for 10 to 15 minutes to let the flavors marry.

The following recipe was originally published with the article, Quick-Roasting Veggies.