Crispy Oven Baked Sweet Potato Fries Recipe

I perfected my Crispy Oven Baked Sweet Potato Fries after a kitchen mishap revealed a simple trick that yields a perfect batch in just 40 minutes.

Okay I used to think sweet potato fries were always soggy until I figured out a trick that makes the edges sing. I love how the natural sweetness of sweet potatoes turns smoky and crisp, and a little sprinkle of garlic powder gives them that addictive pop that keeps you dipping and sneaking another fry.

I make these mostly for weeknight dinners because they feel like a treat but they fit right in as Potato Side Dishes or even the star when I call them Crispy Oven Baked Sweet Potato Fries. Seriously you wont believe how fast they vanish.

Ingredients

• Packed with fiber and beta carotene, sweet and starchy, great for healthy carbs.
• Healthy monounsaturated fats, adds richness and helps crisp, but caloric so use sparingly.
• Pure starch that gives crunch when baked, adds carbs but very little flavor.
• Concentrated savory punch, low cal, brings aroma and mild umami to fries.
• Smoky sweet spice, adds color and depth, tiny amount packs big flavor.
• Boosts flavor, essential for crisp texture, but watch sodium levels if dieting.
• Gives heat and a metabolism kick, use sparingly to avoid overpowering sweetness.

Ingredient Quantities

• 1 1/2 pounds sweet potatoes (about 2 medium)
• 2 tablespoons olive oil extra virgin ok
• 1 tablespoon cornstarch (helps crisp)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper optional for heat

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it so fries wont stick.

2. Wash and peel the sweet potatoes if you want, then cut into even sticks about 1/4 to 1/2 inch thick so they cook evenly.

3. Pat the cut fries very dry with paper towels, this step is huge for crisping so dont skip it.

4. In a large bowl toss the fries with 1 tablespoon cornstarch until they have a light dusting, that helps create a crunchy crust.

5. Add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika (smoked or regular), 1 teaspoon kosher salt or 1/2 teaspoon table salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat; toss well to coat every fry.

6. Spread the fries in a single layer on the prepared sheet, give them space and dont overcrowd the pan or they will steam not crisp.

7. Bake on the middle rack for about 20 to 25 minutes, then flip the fries and bake another 10 to 15 minutes until golden and edges look crisp, total time about 35 to 40 minutes depending on thickness.

8. Remove from oven, let sit 2 to 3 minutes to firm up, taste and adjust salt, then serve right away with your favorite dip.

Equipment Needed

1. Rimmed baking sheet (line with parchment or lightly oil it)
2. Parchment paper or a little oil for the pan
3. Sharp chef’s knife for cutting even fries
4. Cutting board
5. Paper towels or a clean kitchen towel to pat fries very dry
6. Large mixing bowl to toss cornstarch and seasonings
7. Measuring spoons (tsp + tbsp) and a 1 tablespoon measure
8. Tongs or a flat spatula to flip the fries halfway through
9. Oven mitts for pulling the hot sheet out safely
10. Wire cooling rack (optional but helps keep fries crisp)

FAQ

Crispy Oven Baked Sweet Potato Fries Recipe Substitutions and Variations

• Olive oil (extra virgin): use avocado oil — it has a higher smoke point so fries crisp better, or canola/vegetable oil for a totally neutral taste.
• Cornstarch: swap with arrowroot powder or potato starch for the same crisping effect, or use 1 tbsp all purpose flour if thats all you got.
• Smoked paprika: if you dont have it use regular paprika plus a tiny pinch of ground cumin for smokiness, or use chipotle powder for smoky heat.
• Cayenne pepper (optional): replace with crushed red pepper flakes or a pinch of chili powder if you want heat but not pure cayenne punch.

Pro Tips

– Soak the cut fries in cold water for 20 to 30 minutes before drying them, it pulls out extra starch so they crisp way better, then dry them really well with towels.

– Mix a small pinch of baking powder into the cornstarch, it helps create tiny bubbles and a crunchier crust, but dont overdo it or itll taste metallic.

– Bake them on a metal cooling rack set over the baking sheet so hot air can hit all sides, or use two trays and swap positions halfway thru if you have a lot.

– Right after they come out of the oven sprinkle flaky sea salt while theyre still hot, that little crunch and burst of salt makes them taste way more like restaurant fries.

Crispy Oven Baked Sweet Potato Fries Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I perfected my Crispy Oven Baked Sweet Potato Fries after a kitchen mishap revealed a simple trick that yields a perfect batch in just 40 minutes.

Pin

Servings

4

servings

Calories

213

kcal

Equipment: 1. Rimmed baking sheet (line with parchment or lightly oil it)
2. Parchment paper or a little oil for the pan
3. Sharp chef’s knife for cutting even fries
4. Cutting board
5. Paper towels or a clean kitchen towel to pat fries very dry
6. Large mixing bowl to toss cornstarch and seasonings
7. Measuring spoons (tsp + tbsp) and a 1 tablespoon measure
8. Tongs or a flat spatula to flip the fries halfway through
9. Oven mitts for pulling the hot sheet out safely
10. Wire cooling rack (optional but helps keep fries crisp)

Ingredients

• 1 1/2 pounds sweet potatoes (about 2 medium)

• 2 tablespoons olive oil extra virgin ok

• 1 tablespoon cornstarch (helps crisp)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika or regular paprika

• 1 teaspoon kosher salt or 1/2 teaspoon table salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon cayenne pepper optional for heat

Directions

• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it so fries wont stick.
• Wash and peel the sweet potatoes if you want, then cut into even sticks about 1/4 to 1/2 inch thick so they cook evenly.
• Pat the cut fries very dry with paper towels, this step is huge for crisping so dont skip it.
• In a large bowl toss the fries with 1 tablespoon cornstarch until they have a light dusting, that helps create a crunchy crust.
• Add 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika (smoked or regular), 1 teaspoon kosher salt or 1/2 teaspoon table salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat; toss well to coat every fry.
• Spread the fries in a single layer on the prepared sheet, give them space and dont overcrowd the pan or they will steam not crisp.
• Bake on the middle rack for about 20 to 25 minutes, then flip the fries and bake another 10 to 15 minutes until golden and edges look crisp, total time about 35 to 40 minutes depending on thickness.
• Remove from oven, let sit 2 to 3 minutes to firm up, taste and adjust salt, then serve right away with your favorite dip.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 179g
• Total number of serves: 4
• Calories: 213kcal
• Fat: 6.75g
• Saturated Fat: 0.95g
• Trans Fat: 0g
• Polyunsaturated: 0.68g
• Monounsaturated: 4.95g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 573mg
• Carbohydrates: 36.2g
• Fiber: 5.1g
• Sugar: 7.15g
• Protein: 2.7g
• Vitamin A: 24143IU
• Vitamin C: 4.1mg
• Calcium: 51mg
• Iron: 1.02mg