Ingredients
Scale
- 1 large sweet potato
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F. Wash and scrub the sweet potato, then pat it dry. There’s no need to peel it—the skin gets crispy and delicious.
- Cut the sweet potato in half lengthwise. Place each half cut-side down and slice into 1/2-inch thick planks. Stack 2–3 planks and cut them into 1/2-inch strips, about 2–3 inches long.
- Place the fries on a large baking sheet. Drizzle with olive oil and toss until lightly coated.
- Arrange the fries in a single layer without touching or overlapping. Use a second baking sheet if needed.
- Bake on the middle rack for 15 minutes.
- Flip or toss the fries with a spatula, then bake for another 15–20 minutes, until golden and cooked through.
- Let the fries cool on the baking sheet for 2–3 minutes before serving. This helps them crisp up a little more.
Notes
- For extra-crispy fries: Avoid overcrowding the baking sheet. The fries should be in a single layer with space between them so the hot air can circulate.
- Ovens vary: If the fries are browning too quickly, reduce the temperature to 400–415°F and continue baking until tender.
- Watch closely: Sweet potatoes can go from golden to burnt quickly toward the end of cooking.
- The cooling step matters: Letting the fries rest for a few minutes after baking helps the edges firm up before serving.
