Image of a pot of cooked sweet potato fries

Sweet potatoes are a great non-starchy carb, so count towards our 5-a-day tally, plus they contain more vitamin C than regular potatoes, which our bodies need and utilise every day.

Deliciously sweet and creamy, they’re great baked whole and served with a dollop of thick yoghurt and sliced spring onions, simply mashed, chopped or roasted then stirred into veggie chillies and curries, or made into soup.

When sweet potatoes really come into their own is when they’re cut into wedges and baked into crispy fries. Seasoned with paprika, these fries are spiced and sweet all at once, and far healthier than the shop-bought ones. Plus, they’re a real favourite with the kids, so get them to help you make them, too.


Preheat the oven to 200ºC/400ºF/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them)
Image of sweet potato being scrubbed over a sink

Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges
Image of sweet potato being cut into wedges

Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika
Image of raw sweet potato wedges being coated with spices

Drizzle with 1 tablespoon of olive oil, then toss everything together to coat
Image of raw sweet potato wedges being dressed with olive oil being poured over them

Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through
Image of chopped, raw sweet potato wedges on a tray ready to cook

Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish
Image of cooked sweet potato fries on a baking tray

These are perfect served with anything from grilled chicken to homemade burgers, or served in a big bowl for a party snack. For other tasty ideas that use the lovely sweet potato, check out our selection of sweet potato recipes.


chips, fries, sweet potato


  • mnemonic22

    and you are an idiot.

  • loils

    Excuse me sir but I did not spend 3 years getting my PhD in potatoes to be spoke to like that. I may be 86 but I still know how to throw a punch.

  • Kristin_Fraser


  • Use a “fish slice” to transfer them to a serving dish. Surely you can’t mean a slice of fish… ? Baffled as to what you mean by a fish slice. Is that a kitchen tool?

  • Oops, I should have googled first. I see it is a metal spatula or egg-flipper.

  • Rosie Priest

    That’s a very misleading photo at the top. It’s clearly of fried sweet potato chips, not baked ones. Which are better, and require considerably more effort than this recipe.

  • Ouroboros

    That entire reply made me extremely confused

  • Abbie Rayner


  • elena vito

    Well, fried wedges…LOL

  • Chris Shepherd

    What variety of sweet potato is best for this?

  • Ezra Kilogram

    If that’s the case, interesting how they took the time to re-arrange each wedge back into it’s original position on the baking dish after frying them.

  • Steve M

    ‘Far healthier than shop bought ones’ seems rather a sweeping statement. In what way are they significantly healthier than every sweet potato fry currently on the market?

  • Steve M

    You can laugh, but Jamie and numerous other celebrities (cough *Gwyneth*) are quite happy to spread pseudo health twaddle if it’ll help gain followers and market share.

  • Foodylicious <3


  • Sam Brownlee

    I hate it when Jamie Oliver uses ‘olive oil’ for everything – there are many different types/grades of olive oil out there, as well as many fakes and the smoking temperature of the different products varies widely.
    Also, it’s Vitamin A that yams are rich in, not Vitamin C. Best to use something you know has a high smoking temperature. The 3 highest are:

    Rice Bran Oil – 490°F
    Good source of vitamin E & antioxidants – very light and does not affect flavor (my particular favorite)

    Refined Safflower oil – 510°F
    Good source of Omega 9 does not add flavor.

    Avocado oil 520°F
    Good source of Omega-9 fatty acids, high in vitamin E, adds some flavor to food..

  • Juliette Maine

    😀 hahahah yes, that was indeed a statement that seriously violated potatoe rights

  • BigBill

    Agreed Steve. I remember once that Worrel-Thompson said when cooking a sweet dish: “Add sugar and if you can’t eat sugar then add honey” DOH, what makes honey sweet then.