- 2 Japanese sweet potatoes, scrubbed and patted dry
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Your choice of ketchup or dipping sauce (optional)
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Use a sharp knife to carefully cut the sweet potatoes into fry shapes about 3/4-inch in width. Try to cut the fries similarly in width so they cook evenly.
- Place the sweet potato fries in a large mixing bowl. Toss with the oil, salt and pepper.
- Transfer the fries to the baking sheet and spread them out so they are in a single layer.
- Bake for 15 minutes. Remove the baking sheet from the oven and use tongs to turn the fries over. Bake for an additional 15-20 minutes, or until the fries start to turn a golden brown. Be careful not to let them burn.
- Remove the baking sheet from the oven. Let the fries cool for a few minutes before serving.
- You can cut this recipe in half to make one serving. You can also double the recipe, but you may need to bake the fries on two baking sheets.
- Store any leftover fries in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- These fries can also be made in the air fryer. But, you will likely only have room in your air fryer basket for one potato’s worth of fries at a time. Bake them at 400°F for 20 minutes, flipping or tossing them once during the cooking process.
- Look for Japanese Sweet Potatoes at specialty markets. They are different than regular purple sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
- Serving Size:
- Calories: 233
- Sugar: 5.4 g
- Sodium: 652.9 mg
- Fat: 14.1 g
- Saturated Fat: 2 g
- Carbohydrates: 26.3 g
- Fiber: 4 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Keywords: japenese sweet potatoes, oven baked fries, air fryer fries