Crispy baked sweet potato fries are an irresistible side—tender and sweet inside, crisp and flavorful outside. They’re simple to prepare, naturally gluten-free, and a healthier alternative to deep-fried fries. Below you’ll find a clear, step-by-step guide, helpful tips, storage instructions, and serving ideas to make perfect sweet potato fries every time.
Meet your new favorite side: rosemary-parmesan sweet potato fries. These fries balance the natural sweetness of sweet potatoes with a crunchy, savory coating made from gluten-free cereal, fresh rosemary, and grated Parmesan. They pair beautifully with burgers, sandwiches, or roasted proteins, and they’re a great option when you want something satisfying without frying.
How to make sweet potato fries
Wash and slice the sweet potatoes.
- Rinse sweet potatoes under cold water and pat dry. Leaving the skins on adds texture and nutrients, but you can peel them if you prefer a smoother fry.
- Cut each sweet potato into uniform fries about 1/4″ thick. For even pieces, slice the potato lengthwise down the middle, then cut lengthwise into “fries” and halve each fry. Uniform thickness helps ensure even crisping—too thick and they stay soft inside.
Make the crunchy coating.
- Place one cup of gluten-free cereal (for example Rice Chex or gluten-free corn flakes), two tablespoons fresh rosemary, and 1/4 cup grated Parmesan into a food processor.
- Pulse for 30–60 seconds until the mixture becomes a fine crumb. This fragrant crumb adds a crisp, savory crust to the fries.
Assemble and bake.
- Toss the cut sweet potatoes in 1/4 cup olive oil inside a large bowl or a sealable plastic bag so each fry is lightly coated.
- Add the rosemary-Parmesan cereal crumbs and toss until the fries are evenly covered in the coating.
- Arrange the fries in a single layer on two baking sheets lined with parchment paper. For best results, make sure the fries don’t overlap—crowding traps steam and prevents crisping.
- Bake in a preheated oven at 400°F (205°C) for 20 minutes, flip the fries, then bake another 20 minutes or until golden and crisp.
Recipe tips
- Choose long, skinny sweet potatoes when possible; they’re easier to slice into uniform fries.
- If you don’t have cereal on hand, more grated Parmesan works as an alternative coating, though the cereal adds extra crunch.
- For extra even crisping, place fries on an oiled wire rack set over a baking sheet. Spray or oil the rack first to prevent sticking, and you won’t need to flip the fries halfway through baking.
Storage and reheating
Store leftover fries in an airtight container in the refrigerator for up to 4 days. To reheat and restore crispness, spread fries in a single layer on a baking sheet and heat in a 425°F (220°C) oven for about 5 minutes or until hot and crisp. Avoid microwaving, as it makes fries limp.
Dipping sauce ideas
These fries are delicious on their own, but the right dip can elevate them. Try any of the following:
- BBQ sauce – the sweet-tangy flavors complement the fries well.
- Honey – dipping fries into a small bowl of honey creates a delightful sweet-on-sweet bite.
- Ranch dressing – a cool, creamy contrast to the warm, crispy fries.
- Chipotle aioli – smoky, spicy mayonnaise-style sauce pairs nicely with the natural sweetness of the potatoes.
Can you eat sweet potato skin?
Yes. Sweet potato skins are edible and nutritious, adding texture and fiber. If you prefer a softer texture, peel the potatoes before slicing, but leaving the skin on is recommended for both flavor and nutrition.
More sweet potato recipe ideas
If you love sweet potatoes, try these variations at home: spicy roasted sweet potato wedges, mashed sweet potatoes with herbs, a hearty sweet potato soup, or a savory sweet potato casserole. Sweet potatoes are versatile and work well in bowls, side dishes, and main-course recipes.
Crispy Baked Sweet Potato Fries
A simple, gluten-free method for crunchy, flavorful sweet potato fries coated with rosemary and Parmesan crumbs.
Servings: 5 (approximate number of dozen fries)
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Author: Whitney Bond
Ingredients
- 1 cup rice Chex cereal or gluten-free corn flakes
- 2 tablespoons fresh rosemary
- 1/4 cup grated Parmesan cheese
- 2 pounds sweet potatoes
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (205°C).
- Add cereal, rosemary, and Parmesan to a food processor and blend until a fine crumb forms; set aside.
- Slice sweet potatoes into uniform 1/4″ fries: halve lengthwise, slice into strips, then halve each strip if needed.
- Place fries in a large bowl or plastic bag and toss with olive oil until evenly coated.
- Add the breadcrumb mixture and toss again until each fry is covered.
- Arrange fries in a single layer on two parchment-lined baking sheets. Make sure fries do not overlap or they will steam instead of crisp.
- Bake 40 minutes total, flipping once after 20 minutes, until golden and crisp.
Notes
- Peeling is optional. Keeping the skin adds texture and nutrients.
- Select long, narrow sweet potatoes for easier, more uniform cutting.
- Bake on an oiled wire rack over a sheet pan for extra-even crisping without flipping.
- To reheat, spread fries in a single layer on a baking sheet and heat at 425°F for about 5 minutes or until crisp.
Nutrition Facts
Calories: 292 kcal (15%)
Carbohydrates: 41 g (14%) | Protein: 5 g (10%) | Fat: 12 g (18%)
Saturated Fat: 2 g (10%) | Cholesterol: 3 mg (1%) | Sodium: 229 mg (10%)
Potassium: 620 mg (18%) | Fiber: 6 g (24%) | Sugar: 8 g (9%)
Vitamin A: 25,899 mg (518%) | Vitamin C: 6 mg (7%)
Calcium: 136 mg (14%) | Iron: 3 mg (17%)