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Sweet Potato Fries Recipe – Crispy Oven Baked Fries
This sweet potato fries recipe shows you how to bake crispy fries with minimal oil, simple seasoning, and foolproof tips for perfect texture.
Sweet potato fries are a contemporary variation on traditional French fries, featuring thinly sliced or batonned sweet potatoes that are lightly coated in oil, seasoned—often with salt, pepper, and optional spices such as paprika, garlic powder, or cayenne—and then baked or fried until crisp at the edges and tender within. The recipe relies on the natural sweetness and vibrant color of orange-fleshed sweet potatoes, which develop caramelized notes when exposed to high heat. Commonly served with dipping sauces like aioli, ketchup, or yogurt-based dressings, sweet potato fries function as a versatile side dish or casual snack, frequently accompanying burgers, sandwiches, grilled proteins, or enjoyed on their own during gatherings, game days, or weeknight meals.
Sweet Potato Fries Recipe – Crispy Oven Baked Fries
Loaded with beta-carotene, fiber, and complex carbs, sweet potato fries deliver more nutrients than their white-potato cousins. A quick toss in cornstarch (or a spin in the air fryer) helps them emerge ultra-crisp in under 30 minutes, making them an easy upgrade for weeknight meals or meal-prep boxes.
Prep Time
40 minutes
40 minutes
Cook Time
27 minutes
27 minutes
Total Time
67 minutes
67 minutes
Ingredients
Sweet potatoes, 2 lb (≈3 medium)
- Olive oil, 3 tbsp
- Cornstarch (or arrowroot), 1 ½ tsp
- Sea salt, 1 tsp
- Paprika, ½ tsp
- Garlic powder, ¼ tsp
- Freshly ground black pepper, ¼ tsp
- Cayenne pepper (optional, for extra heat), pinch
- Chopped fresh parsley or cilantro (optional garnish), 1 tbsp
- Favorite dipping sauce such as ketchup, ranch, or garlic-aioli (optional, to serve)
Method
Preheat the oven to 425°F (220°C)
- Scrub the sweet potatoes under running water
- Peel the sweet potatoes if desired
- Cut the sweet potatoes into ¼-inch thick sticks
- Place the cut sticks in a large bowl of cold water
- Soak the sticks for at least 30 minutes
- Drain the soaked sticks in a colander
- Pat the sticks completely dry with clean towels
- Sprinkle cornstarch over the dry sticks
- Toss the sticks until they are lightly coated with cornstarch
- Drizzle olive oil over the coated sticks
- Toss the sticks until they are evenly coated with oil
- Line a rimmed baking sheet with parchment paper
- Spread the sticks on the sheet in a single layer with space between pieces
- Season the sticks with salt, pepper, and desired spices
- Place the baking sheet on the middle rack of the oven
- Bake the sticks for 15 minutes without stirring
- Flip each stick with a spatula
- Bake the sticks for 10–15 more minutes until browned and crispy
- Switch the oven to broil for 1–2 minutes if extra crispness is desired
- Remove the baking sheet from the oven
- Transfer the fries to a serving platter
- Season the fries with additional salt or herbs if needed
- Serve the fries hot with dipping sauce
Nutrition (whole recipe)
Calories
1150 kcal Protein
15 g Fat
43 g Carbs
186 g Fiber
27 g Sugar
38 g
1150 kcal Protein
15 g Fat
43 g Carbs
186 g Fiber
27 g Sugar
38 g
Notes
For extra snap, soak the cut fries in ice-water for 20 minutes, dry thoroughly, then pre-heat the oiled sheet pan in a 425°F oven before the potatoes hit it—hot metal sears on contact. Feeling adventurous? Finish the fries with a quick toss of smoked paprika, lime zest, and a drizzle of maple syrup for a sweet-smoky twist.
why this recipe
This sweet potato fries recipe is a deliciously vibrant twist on a beloved classic: each fry emerges from the oven irresistibly crisp on the outside, creamy within, and layered with subtle caramel notes that only sweet potatoes can offer. A quick toss in fragrant spices elevates the natural sweetness while providing a nutritious alternative to traditional fries, delivering fiber, beta-carotene, and complex carbs without the heaviness of deep-frying. Whether served alongside a weeknight burger or as an elegant party appetizer, these golden, gently spiced fries bring restaurant-quality flavor to your kitchen with minimal effort and maximum reward—proof that wholesome comfort food can be both effortless and extraordinary.
FAQs
FAQ acf
Frequently Asked Questions
How can I make sure my sweet potato fries turn out crispy instead of soggy?
Soak the cut fries in ice-cold water for at least 20–30 minutes to draw out excess starch, then dry them thoroughly and dust with a light veil of cornstarch before oiling. Pre-heat the oiled baking sheet in a 425 °F (220 °C) oven, spread the fries in a single, well-spaced layer, and finish with a brief broil; the hot metal, cornstarch, and ample airflow are the trio that guarantees a shatter-crisp exterior.
Can I cook these sweet potato fries in an air fryer, and what time and temperature should I use?
Yes—an air fryer works beautifully. Pre-heat it to 380 °F/193 °C, arrange the coated fries in a single layer, and cook for about 12–15 minutes, shaking or turning them halfway through; they’re done when the edges are deep golden and the centers are tender. If your basket is small, cook in two batches to avoid crowding so they stay crisp.
What’s the best way to store and reheat leftover sweet potato fries so they stay crispy?
Cool the fries completely, then refrigerate them in a single layer inside an airtight container lined with a paper towel to absorb moisture. Re-crisp by spreading them on a pre-heated baking sheet (or in an air-fryer basket) and heating at 400 °F/205 °C for 5–7 minutes, flipping once; avoid microwaving, which steams and softens them.