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Sweet Potato Fries in a parchment lined basket
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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


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


  • 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


  • 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.


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