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These small batch baked sweet potato fries are a quick and flavorful side, ready in just 30 minutes. Made with one sweet potato, they bake until tender with golden edges and are perfect for dipping or serving with your favorite meal.
Why You’ll Love This Recipe
- Perfectly Portioned: Made with one sweet potato, ideal for one or two people.
- Lighter Option: Baked instead of fried for a healthier choice.
- Simple Ingredients: Uses basic pantry staples.
- Quick & Easy: Ready in under 30 minutes.
- Versatile: Adjust the seasonings to suit your taste.
What I love about these sweet potato fries is how flavorful and satisfying they are with just a few simple ingredients. They bake up tender with golden edges, and the smoked paprika adds a subtle, smoky warmth that pairs perfectly with their natural sweetness.
This is one of those recipes I come back to again and again. Whether I’m making them as a side or enjoying them on their own with a dipping sauce, they always feel like a comforting, no-fuss option that still tastes special.
Enjoy them with a baked chicken breast, a classic hamburger, a small batch of chicken nuggets, a tender baked pork chop, or soppy joes for one.
Ingredients
If you have leftover ingredients from this small batch sweet potato fries recipe, check out our Leftover Ingredients Recipe Finder for more ways to use them.
- Sweet Potato: Use 1 large sweet potato (8 to 8.5 ounces or 230g). Its natural sugars caramelize in the oven, creating flavorful, crisp fries. Have an extra? Use it in a single serving sweet potato and black bean salad.
- Olive Oil: Use extra virgin olive oil for rich flavor and crisp texture. Light olive oil or avocado oil also work well.
- Seasonings: Smoked paprika, salt, and black pepper bring out the sweetness of the fries and add a touch of smoky spice. Adjust to taste.
Recipe Variations
Try one of these simple ways to change up your sweet potato fries:
- Cinnamon Sugar: Toss with olive oil, cinnamon, and sugar before baking. Sprinkle with more cinnamon sugar after baking.
- Spicy Cajun: Coat with olive oil and homemade Creole seasoning for a bold, spicy flavor.
- Garlic Parmesan: Toss with olive oil and garlic powder before baking. After baking, top with grated Parmesan and chopped parsley.
- Garam Masala: Toss with olive oil, homemade garam masala and a pinch of salt before baking. Adds warm, rich spices to the fries.
How To Bake Sweet Potato Fries
These photos and instructions will guide you through baking a small batch of sweet potato fries. For ingredient amounts and full details, see the recipe card below.
- Preheat the oven to 425°F.
- Wash, peel, and cut the sweet potato into 1/4 to 1/2-inch wide fries. Keep the pieces uniform for even baking.
- Place the fries in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and smoked paprika. Toss to coat evenly.
- Bake for 10 minutes.
- Flip the fries and bake for another 10 to 15 minutes until browned and crisp.
Want to Make Air Fryer Sweet Potato Fries?
Cook at 375 degrees F for 10 minutes total, flipping the fries halfway through.
Expert Tips
- Cut Evenly: Slice fries the same size to ensure even baking.
- Space Them Out: Spread fries in a single layer with no overlap for better crisping.
- Preheat the Oven: Make sure the oven is fully heated before baking for the best texture.
Dipping Sauce Options
Add extra flavor with one of these simple sauces:
- Honey Mustard: Mix 2 tablespoons mustard, 2 tablespoons mayonnaise, and 1 teaspoon honey.
- Spicy Mayo: Combine 1/4 cup mayonnaise with 1/2 teaspoon sriracha or hot sauce.
- Remoulade: A classic choice that pairs well with sweet potato fries. Use the small batch remoulade sauce recipe from our crispy crawfish beignets recipe.
Or keep it simple and dip them in plain mayonnaise.
Frequently Asked Questions
Yes, you can. Just scrub the sweet potato well before slicing. The skin adds extra texture and nutrients.
Sweet potatoes have more moisture than regular potatoes, so they won’t get as crisp. Spreading them out in a single layer and not overcrowding the pan helps.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best texture.
Reheat in a 375°F oven for about 10 minutes or in a dry skillet over medium heat until warmed through.
Yes, just use a second baking sheet to avoid crowding the fries. Bake in batches if needed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch sweet potato fries recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Baked Sweet Potato Fries
Equipment
Ingredients
- 1 large sweet potato
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 425°F.
- Wash, peel, and cut the sweet potato into 1/4 to 1/2-inch wide fries. Keep the pieces uniform for even baking.
- Place the fries in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and smoked paprika. Toss to coat evenly.
- Bake for 10 minutes.
- Flip the fries and bake for another 10 to 15 minutes until browned and crisp.
Notes
- Cut Evenly: Slice fries the same size to ensure even baking.
- Space Them Out: Spread fries in a single layer with no overlap for better crisping.
- Preheat the Oven: Make sure the oven is fully heated before baking for the best texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you for the inspiration to make these. I love sweet potato fries but never thought to make them at home and this is so easy. I baked them for 35 minutes at 400° convection alongside of my pork chop. Next time I will do 425° to get them a little bit crispier. But the flavor was great I ate every one of them, need to say more?
Pretty much only make them this way so darn good could make a meal for me with the addition of garden sliced tomatoes add a piece of meat for the hubby……
My dipping sauce is simple and so good — I use a good scoop of sour cream a squirt of ketchup and splash of maple syrup and a shake or two of garlic powder mix together while sweet potatoes are baking . Adjust to your taste but we love it ENJOY!!!