Crispy on the edges, tender in the middle, and loaded with smoky-sweet flavor — these oven-roasted sweet potato fries are the kind of snack that disappears fast. The trick is preheating the sheet pan so the fries sear on contact instead of turning soft and soggy, and it genuinely makes all the difference. Smoked paprika, garlic powder, and a hit of cayenne give every stick a bold, savory coating that tastes way more complex than the short ingredient list suggests. Avocado oil handles the high roasting heat beautifully and keeps everything grain-free and clean from start to finish. For anyone navigating grain sensitivities, this recipe is naturally free of any problematic flours or starches — just real vegetables and pantry spices. A scatter of fresh parsley at the end adds a little brightness that makes the whole plate look as good as it tastes. Serve them straight from the oven while the edges are still crackling and you will not have leftovers.
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Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats — a hot pan helps the fries crisp on the bottom rather than steam.
Cut the peeled sweet potatoes into sticks about 1/4-inch thick and 3 inches long, keeping the pieces as uniform as possible so they cook evenly.
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