Why fry? Roasted sweet potato fries

I have always considered myself to be overprotective of my fries. I still recall being slighted by my best friend in eighth grade when he took a handful of McDonald’s french fries off my tray without asking. Even now, while most of my “fry” consumption is of the home-roasted variety, this crispy and starchy combination takes me back to a place of comfort. I have learned to be a little more generous, as well, which is helpful because I know kids who can eat these by the dozen. Okay, young daughter, you can have ONE.

Servings: 4


  • 2 large sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • One large pinch of kosher salt
  • A few grinds of black pepper


Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into wedges. Usually six to eight wedges per sweet potato makes for a good fry depending on the size of the potato. Spread out on a large sheet pan, drizzle with the olive oil, salt, and pepper and toss to combine. Roast for about 12 minutes on the middle rack, then use a spatula to toss them around a little bit. Continue to roast for another 10 to 12 minutes or until the sweet potatoes are deeply browned on the edges and tender when pierced with a fork or knife. Variations You can experiment with different seasonings to fit your taste and your meal. Consider the following:
  • toss with an additional 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon cayenne pepper before going in the oven
  • toss with an additional 1 teaspoon Herbs de Provence or a mix of dried thyme and dried basil before going in the oven
  • toss with an additional 1 tablespoon minced fresh rosemary before going in the oven
  • add whole, peel-on garlic cloves to the roast and you end up with sticky sweet packets of garlicky goodness afterwards
  • toss with 1 teaspoon finely minced garlic or garlic paste after the potatoes come out of the oven

Nutrition Information (per serving)

  • Calories: 112 cal
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrate: 19g
  • Fiber: 3g
  • Sugars: 5g
  • Sodium: 32mg
  • Protein: 2g


Benjamin Maring, MD