Sweet Potato Fries

These are sweet, crisp-edged, and delicious. Feel free to ignore our wedge-cutting instructions. You can cut the sweet potato however you like: into rounds, sticks, or even cubes. The trick is making them all the same thickness so that they’re done cooking at the same time — and making them thin enough that they cook through without burning.

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Hands-on time: 10   |    Total time: 45   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Large bowl
Measuring spoon
Large rimmed baking sheet
Pot holders


2 large sweet potatoes, scrubbed clean
1 tablespoon olive oil
1⁄2 teaspoon kosher salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn the oven on and set the heat to 425 degrees.
  2. Cut each sweet potato in half lengthwise, then cut each half in half again, and then each quarter in half once again once more. You will end up with 8 wedges from each potato.
  3. Put the sweet potatoes, oil, and salt in the bowl and use your clean hands to mix well.
  4. Dump everything onto the baking sheet, spread the potatoes out evenly, and bake until golden and tender, about 35 minutes. Serve right away.