Crispy Baked Sweet Potato Fries
Learn how to make crispy, oven baked sweet potato fries! Tossed with olive oil and sea salt, sweet potato fries are an easy and healthy homemade snack.
Dish: Baked Sweet Potato Fries
Variant: Crispy Baked Sweet Potato Fries
Source: Crispy Baked Sweet Potato Fries
- Total time
- 45 min
- Active time
- 10 min
- Yield
- 4, 4 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints2 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Black Pepper
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Cayenne Pepper; Garlic Powder
Source: Crispy Baked Sweet Potato Fries
Black Pepper
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Crispy Baked Sweet Potato Fries
Additional ingredient notes
Before You Cook
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Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
4) Bake at 425 degrees Fahrenheit.
Any lower, and your fries will be soggy.
Any higher, and the oil will start smoking. Plus, at higher temps your fries will turn from crisp to burnt way too fast.
Method Overview
Structured method notes that are separate from the step timeline.
3) Divide your fries between two pans and arrange them in even layers.
Overcrowded fries steam each other and never get crispy!
You can fit one pound of fries per pan. Be sure that each fry lies flush against the pan, not piled on top of other fries.
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
35 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don't get stuck to the pans.
Step 2
Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
Step 3
Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
Image detailssweet potato fries tossed in cornstarch and olive oilCookie And Kate · Crispy Baked Sweet Potato FriesDev reference Visual cue
until the fries are lightly coated in powder.
Checks1
Visual cueInfoVisualuntil the fries are lightly coated in powder.
Expected state: until the fries are lightly coated in powder.
Inputs and tools4
Uses
- 1 tablespoon cornstarch
- 1/2 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Why and source
This step has reviewed source-backed guidance.
- Source: Crispy Baked Sweet Potato Fries
Step 4
Arrange your fries in a single layer and don't overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
Step 5
Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don't get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
Step 6
Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.
Step 7
If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant 1/4 teaspoon each cayenne pepper and garlic powder. Serve warm!
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
How to Make the Best Sweet Potato Fries
I’ve tried baked sweet potato fries every which way, and these elements really do make a big difference in the crispy factor: 1) Slice your fries thinly.
You want your fries to be about 1/4″ wide, or close to it. Thick fries never get crispy.
1) Slice your fries thinly.
You want your fries to be about 1/4″ wide, or close to it.
Thick fries never get crispy. Here’s how to slice a sweet potato into fries: Rest your sweet potato on its side on a sturdy cutting board.
Serving Suggestions
These sweet potato fries would be awesome with my sweet potato veggie burgers (if you have a copy of my cookbook, Love Real Food, check out the updated version on page 177).
I bet they would be nice with black bean soup or pinto posole. I’m happy eating them with just about anything, but they’d be especially fun with Mexican food, like tacos and quesadillas.
Recommended Equipment
You’re going to need some basic equipment to make these fries.
Chances are, you already have everything you’ll need! Sharp chef’s knife: Essential for safely slicing the fries into thin shapes.
Notes
STORAGE SUGGESTIONS: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 4 days.
To retain their crispness, reheat in an oven or toaster oven until warmed through and crisp. Leftover fries make a great base for nachos!
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
2) Toss your sliced fries in cornstarch before oil.
Cornstarch really helps to get the outsides crisp!
It’s a little trick I learned from a commenter named Jeni (thanks Jeni). I’ve played around with various amounts of cornstarch and olive oil and found the perfect ratio.
5) Season last, if desired.
Add salt before baking the fries, but wait to add any spices until after baking.
Otherwise, the spices will burn and lose their flavor. I love to balance the sweetness of the fries with a little cayenne pepper and garlic powder, and lots of freshly ground black pepper.
The Great Soaking Debate
I wondered if sweet potato fries would benefit from a soak in water like my crispy potato wedges do.
Those wedges are made with Russet potatoes, and soaking them for 10 minutes in hot water helps release some of the starch in the potatoes and lets them absorb moisture, which leads to ultra-crisp outsides and moist interiors. So, I tried soaking batches of fries in hot water, and batches in cold water, and baking them with and without cornstarch.
Sweet Potatoes are Nutritious
Unlike regular deep-fried French fries, these baked sweet potato fries have a lot of redeeming nutrition properties.
Standard orange sweet potatoes provide an excellent source of beta-carotene, which your body turns into vitamin A. Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties.
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Source: Crispy Baked Sweet Potato Fries
Recipe structure
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Main recipe
Recipe card ingredients and steps.
4, 4 servings
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
STORAGE SUGGESTIONS: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 4 days.
STORAGE SUGGESTIONS: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 4 days. To retain their crispness, reheat in an oven or toaster oven until warmed through and crisp. Leftover fries make a great base for nachos!
PREPARE IN ADVANCE: You can peel and slice the sweet potatoes up to 2 days in advance.
PREPARE IN ADVANCE: You can peel and slice the sweet potatoes up to 2 days in advance. To prevent them from browning, place the fries in a bowl large enough to contain them and fill the bowl with water. When you’re ready to bake, drain and thoroughly pat the fries dry with lint-free tea towels before proceeding with the recipe.
MAKE JUST TWO SERVINGS: I love having leftover sweet potato fries, but you can cut this recipe in half if desired.
MAKE JUST TWO SERVINGS: I love having leftover sweet potato fries, but you can cut this recipe in half if desired. Divide the ingredients by 2 and use 1 pan. Bake the fries on the upper rack (make sure it is 6 inches from the heat source). Flip after 15 minutes and keep an eye on them—they will be done 5 to 15 minutes later.
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Crispy Baked Sweet Potato Fries
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