Carolyn's Sweet Potato Fries

Carolyn's Sweet Potato Fries

Carolyn L. Perkins 30

"These baked sweet potato fries are seasoned with cinnamon, cardamom, and ginger."

Ingredients 40 m {{adjustedServings}} servings 117 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Rinse the sweet potato fries with cold water and drain. Spread onto a baking sheet.
  3. Stir the cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over the fries. Drizzle the olive oil over the fries.
  4. Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.
Tips & Tricks
Julie's Sweet Potato Casserole

See how to make a sweet and savory sweet potato casserole.

How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Rate recipe

Your rating


Reviews 41

  1. 59 Ratings


These were tasty but I do have to agree with Robograndma (a cook I trust very much) and say as the recipe states these fries are very soggy. I ended up letting them cook until tender then turned up the oven to 400 and still wasnt getting anywhere. I ended up having to broil them on high stir and keep a close eye on them to get them to crisp up. They have a very good flavor the cooking method is just a bit off.


We normally make a chili seasoned baked fry but my 2-yr old won't eat spicy food. He LOVES these! Instead of brown sugar, I added a little vanilla extract into the olive oil. Also- I didn't have coriander. I added a little cumin and pumpkin pie spice to the recipe. Yum! If you make a little extra, these are also delicious to take from the fridge as a snack. Many times, I find the potatoes don't cook enough from the oven alone (and they're hard to cut up uncooked), so I microwave them until soft, then cut up. I put in oven on 400 until crispy.


Thumbs up! I omitted the cardamom & corriander, added 1/4 tsp nutmeg and used Splenda brown sugar. After the 30 min cooking time the recipe recommended, they weren't done, so I increased the temp to 400 for about 15 min. The brown sugar & spices carmelized and were beyond yummy! *** Update 12-04-10 -- I made these again tonight & instead of using the olive oil, I used Pam Olive Oil Cooking Spray. They were still delicious & lower in fat & calories. They also were a little crisper than when I made them before. Best yet! ***