Kalyn's Kitchen

Spicy Baked Sweet Potato Fries (VIDEO)

These Spicy Baked Sweet Potato Fries are deliciously vegan and absolutely perfect for a meatless side dish that you’ll make over and over! Try Air Fryer Spicy Sweet Potato Fries if you’re an air fryer fan!

PIN Spicy Baked Sweet Potato Fries to try them later!

Spicy Baked Sweet Potato Fries on plate, top photo with text

I was happy I managed to get some good photos this week to update this favorite recipe for Spicy Sweet Potato Fries. The first time I made this recipe, I took one bite and knew immediately I’d be making these sweet baked potato fries over and over. My favorite sweet potatoes fries are not only meatless, but this recipe is deliciously vegan. Who knows, this just might become your favorite way to cook sweet potatoes? And if you have an Air Fryer, you might want to try Air Fryer Spicy Sweet Potato Fries, which are just slightly more crisp than the baked ones!

Do I Need to Cut Up Whole Sweet Potatoes?

You can certainly make this recipe with those pre-cut sweet potato fries that show up in the stores this time of year, but I prefer to cut my own so I can make them a little thicker.  Having a little more thickness lets me cook them slightly longer for maximum crispness, although sweet potatoes don’t ever get as crisp as regular fries.

Sweet Potato Info:

Orange-fleshed sweet potatoes are often called “Yams” or “Sweet Yams” in the United States. but they’re really sweet potatoes. Please trust me on this. (There’s also a tan-skinned variety of sweet potato with white flesh; I used those in Roasted White Sweet Potatoes with Red Onions.) And if you’re a fan of savory recipes with sweet potatoes, you can check out Favorite Healthy Sweet Potato Recipes to see my personal faves.

Spicy Baked Sweet Potato Fries process shots collage

How to Make Spicy Baked Sweet Potato Fries:

(Scroll down for complete recipe including nutritional information.)

  1. Cut off both ends of the sweet potato and use a sharp vegetable peeler to peel off the skin. (Thanks to my brother Dave and sister-in-law Amy who gave me this Cutco vegetable peeler that I love!)
  2. Then cut the sweet potato in half lengthwise and again in half crosswise, so you have four pieces.
  3. Slice each piece longways into 2 or 3 slices.
  4. Then cut each slice into 4 or possibly five fries.
  5. I like to make thick fries, about 1/2 to 5/8 inch thick (15-18 cm.) I don’t mind if the pieces are a little irregular, it adds to the charm!
  6. Put the fries into a large bowl and toss with enough olive oil so all the fries are very lightly coated with oil (1-2 tablespoons of oil for 2 sweet potatoes, depending on how big the sweet potatoes are.)
  7. Then sprinkle with 2-3 teaspoons of spicy sweet potato fry seasoning (see recipe for how to make that.)
  8. Use the largest baking sheet you have and spray with olive oil or non-stick spray. Arrange sweet potatoes so the flat side is down and they’re not touching each other. (Use 2 pans if your pan isn’t big enough.)
  9. I used to bake these at 425F, but I’ve come to like them better cooked at 450F/230C, and that’s the temperature I used this time.
  10. Cook 15 minutes, then use your fingers or a fork to turn them over and put back in the oven.
  11. Cook 15 minutes more and turn them again.
  12. Put back into the oven. Cook another 5-10 minutes, depending on how well-done you like them.  (I cooked mine about 7 minutes more.)
  13. Spicy Dipping Sauce with Sriracha is my favorite for dipping sweet potato fries!

Spicy Sweet Potato Fries found on KalynsKitchen.com

I promise, these Spicy Sweet Potato Fries will be a hit with anyone who likes sweet potatoes!

More Tasty Recipes for Sweet Potatoes:

Twice-Baked Sweet Potatoes with Feta and Sumac ~ Kalyn’s Kitchen
4-Ingredient Stuffed White Sweet Potatoes ~ Oh Sweet Basil
Sweet Potato Gratin with Goat Cheese, Parmesan, and Thyme ~ Kalyn’s Kitchen
Oven-Roasted Sweet Potatoes Southwestern Style ~ Rachel Cooks
Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime ~ Kalyn’s Kitchen

Spicy Baked Sweet Potato Fries

Spicy Baked Sweet Potato Fries

Yield 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

These Spicy Baked Sweet Potato Fries are a meatless side dish that you'll make over and over!


  • 2 orange-fleshed sweet potatoes
  • 2 T olive oil (see notes)

Spice Mix Ingredients:

  • 2 T ground coriander
  • 1 T ground fennel
  • 1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
  • 1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
  • 2 T kosher salt


  1. Preheat oven to 450F/230C.
  2. In mortar and pestle or spice grinder, grind together coriander, fennel, oregano, and Aleppo pepper. Mix in salt. (This makes enough for several batches of sweet potatoes, so you'll need a small jar to store the extra.)
  3. Cut off both ends of the sweet potatoes and peel with a sharp vegetable peeler.  Then cut each sweet potato in half lengthwise and again crosswise so you have four pieces.
  4. Slice each piece into 2 or 3 thick slices, then cut each slice into fries.  (I made them about 1/2 - 5/8 inches thick, or about 15-18 cm.)
  5. In plastic bowl, toss together cut sweet potatoes, olive oil, and spice mixture. You will need about 2 tablespoons olive oil and 2-3 teaspoons of the spice mixture for two sweet potatoes, depending on how big the sweet potatoes are and how spicy you like it.
  6. Spray flat roasting pan with non-stick spray. (Use the largest baking sheet you have.)
  7. Spread out sweet potatoes in single layer, with the flat side down and not touching each other.  (Use two baking sheets if yours is too small to do this.)
  8. Roast sweet potatoes 15 minutes, then use your fingers or a fork to turn each sweet potato.
  9. Roast 15 minutes more and turn again. Roast another 5-10 minutes, depending on how done you like them.
  10. Serve hot, with Spicy Dipping Sauce with Sriracha, if desired.


Use more or less oil to taste, but you want enough oil to make the spice mix stick to the sweet potatoes. Recipe adapted from Epicurious.com.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3502mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spicy Baked Sweet Potato Fries square thumbnail image of sweet potato fries on plate

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are probably too high in carbs for most low-carb eating plans, but they’re considered a “good” carb for the South Beach Diet (unlike potatoes, which are very high on the glycemic index.) This would be a great side dish for phase two or three of South Beach.

Find More Recipes Like This One:
Use Sweet Potato Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Spicy Baked Sweet Potato Fries

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    70 Comments on “Spicy Baked Sweet Potato Fries (VIDEO)”

  1. Hi Jessica. You definitely want Mediterranean oregano for this recipe, sometimes called Greek Oregano or Turkish oregano. I'll edit the recipe to clarify that, thanks for the question. I bet this is a big hit with the office mates!

  2. Hi! Just found this recipe and decided to put together the spice mixture for my office for Christmas. So, I was ordering spices from Penzeys and wondered whether you use Mexican oregano or Mediterranean oregano. Thanks!

  3. Just realized as I came here remind myself of the oven temp so I can make these for what is likely literally the 50th time (I keep a baggie with the premade spice mix in my spice drawer at all times) that I've never left a comment!

    So… just wanted to tell you I love this recipe so much that I've made it probably 50 times since finding it here several years ago. Whenever I make it people go wild and gobble them up. I serve them with vegan aioli and the combination is sheer indulgence!

  4. I'm excited to try this over the weekend. My son will surely love it! He's crazy about potatoes!

  5. Sean, sounds interesting! Haven't heard of that dish before.

  6. This Thanksgiving, my wife made a delicious sweet potato side dish called shakkarkandi. This simple preparation can be found on the streets of Northern India when the weather gets cold. Check it out!

  7. OOOOHHHH la la! Yes, I will be making and these look wonderful. Thanks for the recipe.

  8. Yikes! Big oversight on my part. Thanks for pointing that out–I updated the citation 🙂

  9. New Cook, glad you liked them, but as the recipe credit says, I found the recipe on Epicurious.com, so I can't take credit for that.

  10. These were *fantastic.* And I've made lots of sweet potato fries! These are a definite keeper, and I even decided to make my inaugural blog post about this recipe!

    Thanks for bringing these into the world, Kalyn 😀

  11. Sushma, thanks! So glad you liked it.

  12. Hi Kalyn,
    I got the link to this recipe through Nupur's blog and I always wanted to try it out…so I did it last week and these fries tasted so amazing!!! Thanks for sharing it.

  13. Donna, thanks for sharing your version. I think there are lots of combinations of spices that would work here. Isn’t this just delicious! Love this recipe.

  14. This was fantastic. I made them tonight. I adjusted based on my pantry and potato volume.
    (and I don’t like fennel)
    I used:
    1 T ground coriander
    1 T dried oregano
    1/2 Teasp kosher salt
    1/2 Teasp Ground Pepper
    1/2 T garlic powder
    1/2 T garlic salt

  15. Mom-ster, how fun hearing that the recipe is (mostly) kid-approved! Thanks for taking time to tell me!

  16. We tried this the other night and almost everyone — especially the babies LOVED it (I didn’t have fennel so I want to get some and see how that affects the taste)…my 3 yr old wasn’t so impressed…he feels strongly that french fries should be white…but then when you exist on belly button lint and dust bunnies gourmet food doesn’t impress you ;o).

    I totally agree that it is a recipe that we’ll be making again and again…

    have a Merry Christmas

  17. lovely recipe! i am looking for something similar. can’t make this cuz don’t have the necessary spices 🙁

  18. I just had to comment on these, oh, my goodness, they are soooo good. The spice mixture is great, I have tried many different sweet potato fries recipes over the years and this is the best. Thank you for sharing it with us. I did make a garlic curry aioli to serve with the fries and it was great. If you don’t have all the spices, it is so worth you going to get them.

  19. Vegeturtle, thanks for the feedback! I love the idea of using five spice powder in this too!

  20. I mad ethis yesterday, and it was a fabulous recipe. Works well with white sweet potatoes. Instead of fennel, which I didn’t have, I substituted Chinese five-spice powder: cinnamon, fennel, anise, pepper, and cloves. I think it turned out great- it gave a littl extra pretend sweetness to the potatoes that is totally yummy and totally South Beach friendly. If you have never used it, it’s a great spice blend to have. A little does go a long way..