Easy Everything But The Bagel Sweet Potato Fries Recipe

These Everything But The Bagel sweet potato fries are so addictive! The natural sweetness of the baked sweet potatoes combined with the salty-ish kick of Everything But The Bagel seasoning is the perfect match. They are the perfect side dish partner for ANY type of protein.

Our family loves anything sweet potato related. We’ve tried sweet potato tots, sweet potato waffle fries, spicy sweet potato fries, crinkle-cut sweet potato fries, mashed sweets, even rounds. You name it-we’ve tried it and loved it. We frequently buy bags of our favorite sweet potato fries (Alexia), but it’s super easy (and possibly more frugal) to make your own.

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If you haven’t tried Everything But The Bagel Seasoning, you gotta jump on that bandwagon! It’s seriously good on everything. The OG EBTB is from Trader Joe’s and costs $1.99. We stock up when we hit up TJ’s at Jodi’s house, but now you can also find dupes at Aldi, Amazon, and anywhere in between.

Hacks for Perfection

There are a ton of hacks out there to give you extra crispy sweet potato fries. I’ve seen everything from coating in cornstarch (which totally works but is messy and time-consuming). I’ve also seen tips to soak cut sweet potatoes in cold water before baking to get the nice, crispy texture. To be honest, we don’t really mind if our sweet potato fries are really crunchy. These turn out slightly crisp on the outside, but nice and soft and creamy inside.

You definitely want to make sure your fries are evenly-sized. Also, be sure to coat evenly in oil. Give the fries plenty of room on a large baking sheet. You want a higher temperature, but not too high. 425 seems to be the sweet spot for us. Finally, I like to add the seasoning in the last few minutes. EBTB can get a little funky tasting (in my opinion) if it gets hit with too much heat for too long.

EBTB Sweet Potato Fries Step-by-Step

Let’s make some Everything But The Bagel sweet potato fries! First, preheat your oven to 425 degrees.

Wash your spuds. (Wait, are sweet potatoes still spuds? BRB, hitting up Google. Can’t find any evidence to the contrary. Carry on.)

After washing, peel if desired. Cut off the ends and slice into about 1/2-inch sticks. The smaller you cut them, the less time it takes to bake 🙂 I used about a pound and a half for our family of five. That’s about 4 smallish-medium.

Give the potatoes a good coating (about 1-2 tablespoons) of a high heat oil. I really like avocado oil for its neutral flavor, but coconut oil or ghee will also work. Sprinkle about a teaspoon of sea salt on and make sure there is plenty of space for the potatoes to breathe. Bake about 25 minutes. Remove from oven.

Toss them around a bit, smoosh them to the center (to lose the least amount of seasoning) and shake about a tablespoon of seasoning.

Gently spread the fries back around pan, return to oven, and bake an additional 10-15 minutes, until they are slightly brown and crispy.

Serve immediately!

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