These Baked Cinnamon Sugar Sweet Potato Fries are a perfectly crispy, naturally sweet snack or side dish that’s as easy to make as it is delicious.
Packed with fiber, vitamin A, and plant-based nutrients, they provide satisfying nutrition with minimal saturated fat.
Quick to prepare and oven-baked, they’re an everyday-friendly, guilt-free treat the whole family will enjoy.
Baked Cinnamon Sugar Sweet Potato Fries
Equipment
- 1 medium mixing bowl
- 1 Small Mixing Bowl
- 1 Baking Sheet
- Parchment paper
- chef’s knife
- cutting board
- Measuring spoons
Ingredients
- 1½ pounds sweet potatoes peeled and rinsed
- 2 tablespoons vegetable oil or other neutral oil
- ½ teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons cornstarch
Instructions
- Prep Oven and Pan: Preheat your oven to 425ºF (220ºC) to ensure it’s hot enough to crisp the fries evenly. Line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup. Make sure the parchment covers the entire surface for the best results.
- Slice Sweet Potatoes: Peel and rinse 1½ pounds of sweet potatoes. Using a sharp chef’s knife and a sturdy cutting board, cut the sweet potatoes into uniform sticks, approximately ¼ inch thick on all sides. Keeping them evenly sized ensures they bake consistently, giving you fries that are crispy on the outside yet tender on the inside.
- Coat with Oil: Transfer the cut sweet potatoes into a medium mixing bowl. Drizzle 2 tablespoons of vegetable or neutral oil over the pieces. Toss gently with your hands or a spatula until each fry is lightly coated with oil. This step helps the fries crisp up in the oven and allows the seasonings to adhere properly.
- Mix Cinnamon Sugar: In a small bowl, combine ½ teaspoon ground cinnamon, 1 tablespoon granulated sugar, and ½ teaspoon kosher salt. Stir well until evenly blended. This mixture adds a sweet and aromatic flavor that complements the natural sweetness of the potatoes.
- Add Cornstarch Coating: Sprinkle 2 tablespoons of cornstarch over the oiled sweet potato sticks. Toss thoroughly to coat each piece with a thin, even layer. The cornstarch helps absorb excess moisture, resulting in a crispier exterior once baked.
- Combine Cinnamon Sugar and Fries: Pour the cinnamon-sugar mixture over the cornstarch-coated fries. Use your hands or a spatula to toss everything together, ensuring each fry is evenly covered in the sweet, spiced mixture. Take your time here—thorough coating guarantees maximum flavor in every bite.
- Arrange on Baking Sheet: Spread the fries in a single, even layer on the prepared parchment-lined baking sheet. Avoid overcrowding, as too many fries in contact with each other can create steam, making them soggy instead of crisp.
- Bake Initial Stage: Place the baking sheet in the preheated oven and bake for 15 minutes. This first stage starts cooking the fries through and begins the browning process.
- Flip Fries: Remove the baking sheet carefully and use a spatula to flip each fry. This ensures even cooking on all sides and prevents burning. Make sure to spread them out again if they’ve shifted during flipping.
- Bake Final Stage: Return the sheet to the oven and bake for an additional 10–15 minutes. Keep a close eye during the last few minutes to achieve a light golden brown color and crispy texture. Oven times may vary slightly depending on the thickness of your fries and your oven’s heat.
- Check Crispness and Serve: Remove the fries from the oven and allow them to cool for 1–2 minutes. Taste one to ensure it has reached your desired crispness. Serve immediately while warm for the best flavor and texture.
- Optional Reheating Tip: If you need to store leftovers, reheat them in the oven or air fryer at 375ºF (190ºC) for 3–4 minutes to restore crispiness. Avoid microwaving, as it can make the fries soft and soggy.
Notes
- Always cut the sweet potatoes into uniform sticks, approximately ¼ inch thick, to ensure even cooking.
- Toss fries gently with oil and seasonings to coat them evenly without breaking or mashing them.
- Parchment paper is key to prevent sticking and help achieve maximum crispiness.
- Cornstarch is optional but highly recommended for a crunchier texture.
- Avoid overcrowding the baking sheet to prevent steaming; use two sheets if needed.
- Leftover fries can be reheated in the oven or air fryer to maintain crispiness.
Chef’s Secrets for Perfect Fries
Achieving crispy, perfectly baked sweet potato fries requires attention to a few key details.
First, always use a sharp knife to cut even sticks; uneven sizes will lead to inconsistent cooking.
Tossing the fries with cornstarch before adding the cinnamon-sugar mixture locks in crispiness and prevents soggy edges.
Baking on a preheated sheet and flipping halfway ensures even browning.
Finally, resist the temptation to overcrowd the pan—each fry needs space for hot air circulation to create that desirable crunch.
Serving Suggestions for Every Occasion
These sweet potato fries are versatile and can complement a wide variety of meals.
Serve them alongside juicy burgers or grilled chicken for a healthier twist on a classic side.
They pair beautifully with savory dips like garlic aioli or spicy sriracha mayo, and their natural sweetness makes them a fun addition to brunch spreads.
For a lighter snack, enjoy them on their own with a sprinkle of extra cinnamon or a drizzle of honey for added flair.
Storage Tips to Maintain Freshness
Baked sweet potato fries are best enjoyed fresh but can be stored for short-term use.
Place cooled fries in an airtight container in the refrigerator for up to 2–3 days.
To restore crispness, reheat them in the oven or air fryer at 375ºF (190ºC) for 3–5 minutes.
Avoid microwaving, which makes fries soft and soggy.
For longer storage, consider freezing baked fries on a parchment-lined tray first, then transferring them to a freezer-safe bag; reheat directly from frozen for a quick snack.
Frequently Asked Questions
1. Can I make these fries ahead of time?
Yes! You can cut and toss the sweet potatoes in oil and cornstarch a few hours in advance.
Keep them refrigerated until ready to bake, but for optimal crispiness, bake them just before serving.
2. Can I use other oils instead of vegetable oil?
Absolutely! Neutral oils like avocado, sunflower, or light olive oil work well.
Avoid strong-flavored oils as they may overpower the cinnamon-sugar coating.
3. Are these fries gluten-free?
Yes, as long as you use cornstarch or another gluten-free starch.
All other ingredients are naturally gluten-free, making this recipe suitable for gluten-sensitive diets.
4. Can I make them spicier or less sweet?
Definitely! Reduce the sugar or cinnamon if you prefer a milder flavor, or add a pinch of cayenne or smoked paprika for a sweet-and-spicy variation that’s perfect for adventurous palates.
5. How can I make these fries extra crispy?
The key is not to overcrowd the pan, use cornstarch for coating, and ensure your oven is fully preheated.
Flipping the fries halfway through baking and allowing them to cool slightly before serving will also enhance their crisp texture.
