Ina Garten’s Baked Sweet Potato Fries

If you are craving the salty, satisfying comfort of french fries but want a healthier, nutrient-dense alternative, these Baked Sweet Potato Fries are exactly what you need. Adapted from Ina Garten’s beloved Back to Basics (Barefoot Contessa) cookbook, this simple, five-ingredient recipe elevates the humble sweet potato into an addictive, oven-roasted treat.

What makes this specific recipe stand out is the brilliant addition of light brown sugar. When roasted at a high temperature, the sugar melts and caramelizes along the edges of the potatoes, creating a gorgeous glaze that pairs perfectly with the savory kick of kosher salt and black pepper. While the recipe says it serves four, be warned: they are so delicious, you might find yourself eating the entire pan in one sitting!

Pro-Tips for the Perfect Crispy Fry

Sweet potatoes have a naturally high moisture content, which can sometimes make them prone to getting soft or “mushy” in the oven. Keep these crucial culinary tips in mind to achieve maximum crispness:

• The Cut Matters: While Ina Garten traditionally prefers to cut hers into thick, rustic wedges, cutting the potatoes into thinner, standard french fry shapes significantly increases the surface area, resulting in a much crispier exterior!
• Give Them Space: The biggest mistake home cooks make is overcrowding the baking sheet. If the fries are touching or overlapping, they will steam in their own moisture rather than roast. Make sure they are spread out in a single, even layer (use two baking sheets if necessary!).
• Convection Power: If your oven has a convection setting, use it! The circulating hot air helps draw out moisture and crisps the edges beautifully. Reviewer Sweet Baboo also highly recommends baking these on a preheated stoneware pan for an extra crispy bottom.

Delicious Variations to Try

This recipe is a fantastic blank canvas for both sweet and savory flavor profiles. Try these community-tested tweaks:

• Spice It Up: Sweet potatoes pair beautifully with smoky and warm spices. Toss a 1/2 teaspoon of ground cumin, smoked paprika, or a pinch of cayenne pepper in with the brown sugar before baking.
• The Bourbon Glaze: For an incredible depth of flavor, reviewer Yummy Twin Mummy suggests lightly tossing the cut potatoes with a small splash of bourbon along with the olive oil before they hit the oven.
• Sugar-Free Option: If you are watching your sugar intake, you can easily substitute the light brown sugar with 1 1/2 teaspoons of a brown sugar replacement (like Splenda Brown Sugar Blend) without sacrificing that caramelized flavor.

Also Read : Oven Crisp Chicken Wings

Ina Garten’s Baked Sweet Potato Fries

Recipe by RecipesVilla

0.0 from 0 votes

Servings

5

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

250

kcal

Ingredients

• 2 medium sweet potatoes, peeled

• 2 to 3 tablespoons olive oil

• 1 tablespoon light brown sugar

• 1/2 teaspoon kosher salt (plus extra for sprinkling after baking)

• 1/2 teaspoon freshly ground black pepper

Directions

• Prep the Oven: Preheat your oven to a hot 425°F (220°C).
• Slice the Potatoes: Carefully peel the sweet potatoes and cut them into your desired shape. (Cut them into thick wedges for a softer interior, or slice them into thinner, uniform matchsticks for a crispier french fry texture).
• Oil and Season: Place the cut sweet potatoes onto a large, rimmed baking sheet. Drizzle the 2 to 3 tablespoons of olive oil evenly over the potatoes and toss well with your hands to ensure every piece is coated.
• Add the Flavor: Sprinkle the light brown sugar, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper over the oiled potatoes. Toss them again until the seasonings are evenly distributed.
• Arrange: Spread the seasoned wedges out into a single, even layer on the baking sheet. Ensure there is a little space between each fry so they roast rather than steam.
• Bake and Flip: Place the pan in the preheated oven and bake for 15 minutes. Remove the pan from the oven and use a spatula to carefully turn the wedges over.
• Finish Roasting: Return the pan to the oven and bake for another 15 to 20 minutes, or until the edges are caramelized, golden brown, and crispy. (Note: Baking time will vary depending on how thick you cut your potatoes, so keep a close eye on them during the last 5 minutes!)
• Garnish and Serve: Remove the fries from the oven and immediately sprinkle them with a little extra kosher salt to taste. Serve hot and enjoy!

Notes

• Choosing Your Potatoes: Sweet potatoes are available year-round, but their absolute prime season is autumn and winter. Look for potatoes that are firm, smooth, and free of soft spots or deep blemishes. Use them fairly soon after purchasing, as they do not keep in the pantry quite as long as standard russet potatoes!
• Dipping Ideas: These fries are incredible on their own, but they also pair beautifully with a garlic aioli, spicy Sriracha mayo, or a tangy honey-mustard dipping sauce.