Crispy Baked Sweet Potato Fries with Brown Sugar
Golden-edged sweet potato wedges baked until caramelized outside and tender within. Ina Garten's simple method combines olive oil, brown sugar, and salt to create fries that rival their fried counterparts without deep frying. The brown sugar caramelizes during baking, adding subtle sweetness that complements the potato's natural flavor. Perfect as a side dish, snack, or appetizer for weeknight dinners or casual entertaining. This version stands apart through its two-stage baking process and strategic seasoning that ensures even browning and crispness.
Ingredients
- 2 sweet potatoes, medium, peeled
- 2 tablespoon olive oil
- 1 tablespoon light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, fresh ground
- kosher salt, for sprinkling(optional)
Instructions
- 1
Preheat oven to 425F.
- 2
Peel sweet potatoes and cut into wedges or fry-shaped pieces.
- 3
Spread wedges on a baking pan and drizzle with olive oil, tossing to coat.
- 4
Sprinkle brown sugar, salt, and black pepper over wedges and toss until evenly coated.
- 5
Spread in a single layer on the pan.
- 6
Bake for 15 minutes.
- 7
Remove from oven, flip wedges over, and return to oven.
- 8
Bake another 15-20 minutes until golden brown and crispy on the outside.
- 9
Sprinkle with additional kosher salt to taste before serving.
Tips
Cut wedges to uniform thickness so they cook evenly. Thinner pieces crisp faster; thicker wedges stay softer inside.
Don't skip the flip halfway through. This crucial step ensures both sides brown and crisp rather than just one side.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 10 minutes to restore crispness.
Prepare and cut potatoes up to 4 hours before baking. Store cut pieces in water in the refrigerator to prevent browning, then pat dry thoroughly before tossing with oil.
Serve hot as a side dish with grilled meats, fish, or alongside sandwiches. Also works as an appetizer or party snack with dipping sauces like sour cream, mayo, or sriracha.
Common Mistakes
Crowd the pan to avoid steaming. Arrange in a single layer with space between wedges for proper crisping.
Skip the flip to avoid uneven browning. Turning wedges halfway ensures both sides caramelize and crisp.
Oversized wedges to avoid undercooked centers. Cut uniform thickness so all pieces finish at the same time.
Substitutions
FAQ
Can I use regular potatoes instead of sweet potatoes?
Yes, but increase baking time to 20-25 minutes total since regular potatoes take longer to soften. They will also brown differently and lack the sweet potato's natural sweetness, so you may want to reduce brown sugar.
What if my fries aren't crispy after 30 minutes total?
Continue baking in 5-minute increments. Crispness depends on wedge thickness and oven accuracy. Thicker pieces and cooler ovens need extra time. Ensure the pan isn't overcrowded and potato pieces aren't touching.
Can I freeze baked sweet potato fries?
Yes, cool completely on a wire rack, then freeze in a single layer on a baking sheet for 2 hours before transferring to airtight containers for up to 3 months. Reheat in a 375F oven for 8-10 minutes to recrisp.