Baked Shoestring Sweet Potato Fries

Baked Shoestring Sweet Potato Fries

If I could, I would make curly fries at home, but I don’t have a deep frier, nor do I want one taking up space in the kitchen (or giving me an excuse to deep fry more food). These shoestring fries are most definitely not curly fries — they are spiced but not with whatever magical powder Arby’s has… but hey, you can name the ingredients these are coated in, so that’s a major plus! And they are made with sweet potatoes, which is another major plus if you ask me. They are baked, so cutting them super thin (a spiralizer (affiliate link!) helps, especially if you want to make shoestring fries!) and cooking them until several are quite burnt is a sacrifice that must me made in order to get maximum crispiness.

Sweet potato fries have always been a few notches higher on my preference scale than regular fries, but you could apply this same tactic to whatever potatoes suit your fancy.

Baked Shoestring Sweet Potato Fries

I’m also not one for ketchup—never have been- and always opt for barbeque sauce or aioli instead. These fries are seasoned with smokey paprika, cumin, and garlic, so they go particularly well with barbeque sauce. But of course, if you love ketchup you should make sure to serve this mega bowl of shoestring fries with a side of it.

These shoestring fries make a great addition to a football watching spread, along with these chipotle wings, buffalo cauliflower, or loaded guacamole!

Baked Shoestring Sweet Potato Fries

If you're not that into making shoestring fries at home, you might try making these Cheesy Sweet Potato Stacks, which are basically mini sweet potato au gratins made with herbs and Creamy Toscano cheese, but around here we just call them "Little Stacks of Joy." 

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Baked Shoestring Sweet Potato Fries

Published February 1, 2018 by
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Serves: 5   |    Total Time: 50 minutes


  • 2 medium-sized sweet potatoes, peeled
  • 1/4 cup olive oil or avocado oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin 
  • 1/8 teaspoon ground black pepper


  1. Preheat oven to 425°F and prepare two baking sheets with parchment paper or a Silpat. (affiliate link!).
  2. Using a Spiralizer (affiliate link!), cut sweet potatoes into long thin spaghetti-like strips.
  3. In a large bowl, toss spiralized sweet potatoes with oil, salt, garlic powder, paprika, chile powder, cumin, and pepper until coated. Then, spread potatoes out on prepared baking sheets in a single layer. Break apart any clumps, and spread them out as much as possible: for crispy fries, you want to avoid having the fries touch each other.
  4. Bake in preheated oven for 20 minutes, then use a metal spatula to flip the fries and bake for 20 more minutes. Remove from oven and allow to cool for 5 minutes. Serve, adding extra salt to taste.