Quick and easy Sweet Potato Sticks are a tasty vegan and Whole30-compliant snack or side dish. With just three simple ingredients, these baked sweet potato fries are ideal for meal prep, quick weeknight dinners, or snacking—definitely a family favorite.
The Best Sweet Potato Sticks
These cinnamon-scented sweet potato sticks are perfect for meal prep or a fast side. I make them often because they’re easy, versatile, and delicious. Serve them with eggs for breakfast, alongside dinner, or pack them as a satisfying snack. They’re vegan and Whole30-friendly, and everyone seems to love them.
What You Will Need
- Whole sweet potatoes – any variety or yams from the store or farmer’s market.
- Olive oil – a light coating helps the sticks roast evenly.
- Ground cinnamon & kosher salt – simple seasonings that add great flavor.
How To Make Sweet Potato Sticks
Start with a cutting board and a sharp chef’s knife. Trim the ends from each sweet potato, then slice them into long sticks about 1/2 inch thick. Toss the sticks in a large bowl with olive oil, ground cinnamon, and a pinch of kosher salt to coat them evenly. Arrange the sticks in a single layer on a parchment-lined baking sheet and bake at 425°F for about 20 minutes, flipping once halfway through until tender and slightly caramelized. If you prefer them crispier, check after 20 minutes and bake in additional 5-minute increments until they reach your desired texture.
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Other Recipes You Might Like
- Instant Pot Sweet Potato Recipe
- How to Grill Sweet Potatoes
- Easy Herbed Potatoes
- Herby Garlic Potatoes
- Twice Baked Potatoes
Sweet Potato Sticks
Ingredients
- 2-3 medium sweet potatoes
- 2-3 tablespoons extra virgin olive oil
- 1-2 tablespoons ground cinnamon
- pinch kosher salt
Instructions
- Preheat oven to 425°F.
- Cut sweet potatoes into large strips (about 1/2 inch thick) and place in a large bowl.
- Drizzle with olive oil to lightly coat, then sprinkle with cinnamon and a pinch of salt. Toss to combine.
- Arrange the sticks on a parchment-lined baking sheet in a single layer.
- Bake 20 minutes, flipping once halfway through.
- If needed, bake in additional 5-minute increments until they reach your preferred doneness.
- Serve warm and enjoy.
Notes
- Serving suggestion: Dip in ranch dressing or a simple mustard-mayo for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the oven to restore crispness.
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