Parmesan-Thyme Sweet Potato Fries

Parmesan-Thyme Baked Sweet Potato Fries are baked in the oven with a crispy coating of parmesan and thyme.

Crispy baked sweet potato fries are one of those holy grail foods for me. When they're good, they're really good, but for having only one real ingredient, those little fries are so darn finicky. Just when I think I've found a way to make those healthy-yet-snackable potatoes hold their fry-like shape, I make them again and something goes wrong.

The fact is, there are a lot of sweet potato-specific factors at play. They have naturally varying amounts of sugars and starch which, for scienc-y reasons I don't totally understand means they make for unpredictable baking. Despite all this, I'm throwing my sweet potato fry hat in the ring and sharing the method that works best for me.

I tested a bunch of methods and ate a lot of test-fries. I soaked some in water since I read that removes some starch and gave some an egg wash and cut some thin and some thick and baked them at all sorts of temperatures and came to one conclusion - nothing's guaranteed when it comes to baked sweet potato fries except that a little cheating goes a long way.

And by cheating I mean that to guarantee a bit of crunch on those fries, I had to put it there myself - in the form of parmesan and panko.

3 things help to make these crispy and undeniably fry-like:
1) Slicing them thin and even
2) Baking on a cooling rack so air can circulate underneath
3) Tossing them with panko and parmesan so a nice crisp crust forms while baking

It also helps to make a spiced yogurt dipping sauce to serve on the side. Because no potato can call itself a fry without something tasty for dipping.

More Sweet Potato Recipes

• Twice Baked Sweet Potatoes
• Sweet Potato Soup with Miso
• Skillet Chicken Pasta with Sweet Potato and Crispy Sage
• Sweet Potato Fry Nachos with Chorizo
• Sesame Peanut Noodles with Zucchini and Sweet Potato
• Sweet Potato Tacos with Avocado Crema and Goat Cheese
• Slow Cooker Turkey, Quinoa, and Sweet Potato Chili
• Creamy Sweet Potato Pasta Bake
• Sweet Potato, Apple, and Bacon Hash
• Oven Barbecue Shrimp with Sweet Potato Polenta
• Sweet Potato and Kale Gratin

Favorite Tools

• Half Sheet Pan
• Parchment Paper Sheets
• 6-inch Global Knife 
• Cutting Board
• Anchor 3-Piece Glass Mixing Bowls
• Oven-Safe Wire Rack 

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Parmesan-Thyme Baked Sweet Potato Fries

These sweet potato fries are baked in the oven with a crispy coating of parmesan and thyme.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Keyword: easy side dish, family friendly, fries, sweet potato recipe

Servings: 4 servings

Calories: 216kcal

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

• Half Sheet Pan
• Parchment Paper
• Mixing Bowls
• Oven-Safe Wire Rack

Ingredients

• 2 large Sweet Potatoes (rinsed and thoroughly dried)
• ¼ cup Grated Parmesan Cheese
• 2 tablespoon Panko Japanese Style Breadcrumbs
• 1 tablespoon fresh Thyme Leaves
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Spicy Yogurt Dipping Sauce:

• ½ cup Plain Greek Yogurt
• 1 teaspoon Sriracha (hot sauce, more or less to taste)
• 1 teaspoon Chili Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Black Pepper

Instructions

• Preheat oven to 450 degrees F. Line a sheet tray with parchment paper and top with a cooling rack.
• Peel sweet potatoes if you prefer - I like to leave the peel on mine. Slice sweet potato lengthwise into thin (½-inch square or smaller) fries. In a small bowl combine parmesan, panko, thyme leaves, salt and pepper.
• In a plastic bag or large bowl, toss sweet potatoes with oil. Add parmesan mixture and toss until fries are evenly coated (don't worry if not all of the parmesan mixture sticks; just discard any leftover).
• Spread sweet potatoes in single layer on prepared cooling rack. Bake until sweet potatoes are tender and golden brown, turning with a spatula halfway through, about 20 minutes.
• Whisk together all ingredients for Spicy Yogurt Dipping Sauce. Serve on the side.

Nutrition

Calories: 216kcal | Carbohydrates: 41g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 852mg | Potassium: 674mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24506IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 2mg

I've got a post on our weekend trip to Chiang Mai coming.  There were some highs and some lows.  And a lot of sitting on the floor of temples for the sake of a picture.

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