Gluten-Free Baked Sweet Potato Fries

Baked sweet potto fried, shoestring style

Sweet Potato Fry Love.

I'm a big fan of sweet potatoes.

So I decided to try my hand at making some shoestring style sweet potato fries. If you have your own favorite spice blends- feel free to use them. Make these your own.

Karina's Baked Sweet Potato Fries Recipe

Last updated: April 18, 2025
We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat and oil. But don't worry. These fries are still tender-crispy and delicious. Lining your cookie sheet with parchment paper helps. And don't salt until after.

Ingredients:

1 sweet potato per person

Light olive oil or organic canola oil, as needed

Seasoning: ground cumin, thyme, black pepper, red pepper, and cinnamon*

For serving:

Sea salt

Champagne or rice vinegar

Instructions:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper

Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil or organic Canola oil; stirring lightly to coat.

Generously season them. *My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little less of hot red pepper and cinnamon.

Throw them on to the parchment lined baking sheet. Spread evenly- one layer single layer is best.

Bake in the upper portion of your oven for about 20 to 25 minutes- until they are tender and sizzling and crispy brown at the edges. (Your oven times may vary from mine.)

Season with sea salt. (Add salt after they roast, to keep them from getting soggy.)

Serve with champagne vinegar at the table or scarf them down plain. They're tasty on their own.