I make this sweet potato fries recipe at least twice a week, and I honestly never get tired of them. They hit that perfect balance of crispy edges and tender centers, with just the right amount of sweetness and savory seasoning in every bite.

The first time I tried making them at home, I pulled a soggy, limp mess out of the oven and wondered what I was doing wrong. It took me several batches and a lot of experimenting to figure out the real secrets to getting them genuinely crispy, and now I’m sharing everything I’ve learned.

What makes these fries special is the cornstarch coating. That one small addition changed everything for me, turning my results from sad and soft to golden and satisfying.

Once you try these, I promise you’ll never need to rely on the freezer bag version again. Grab a couple of big sweet potatoes and let’s get into it.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	4 servings
Difficulty Level	Easy

If you love sweet potato dishes as much as I do, you might also want to check out my Roasted Sweet Potato Recipe for another easy weeknight favorite.

Table of Contents

Why You’ll Love This Sweet Potato Fries Recipe

These fries are genuinely simple to make with ingredients you almost certainly already have on hand. No fancy equipment, no complicated techniques, just real food made well.

They come together in under an hour, which makes them totally weeknight-friendly. I throw them in the oven while I’m prepping the rest of dinner and they’re done just in time.

The flavor profile is naturally sweet with a savory, slightly smoky seasoning blend. That combination is really hard to resist straight off the baking sheet.

They’re also a genuinely healthier alternative to regular fries. Sweet potatoes are loaded with vitamins and fiber, so you can feel good about eating a big pile of them.

Kids and adults both absolutely love these. They disappear fast at my house, which is always the best sign.

Crispy outside, soft inside: The cornstarch and high-heat method creates that signature crunch without deep frying.
Naturally nutritious: Sweet potatoes are rich in beta-carotene, fiber, and vitamins A and C.
Customizable seasoning: The base recipe is delicious, but you can easily adapt the spice blend to match any meal.
Minimal ingredients: You only need sweet potatoes, oil, cornstarch, and a handful of pantry spices.
Crowd-pleasing side: These pair beautifully with burgers, chicken, wraps, and so much more.
Oven-baked, not fried: All the satisfaction with a fraction of the oil.

For another satisfying sweet potato dinner, try my Sweet Potato and Black Bean Bowls, which make a fantastic meatless meal.

Ingredients

This recipe uses simple, affordable ingredients that are easy to find at any grocery store. The quality of your sweet potatoes matters here, so look for firm ones with smooth skin and no soft spots.

2 large sweet potatoes (about 2 lbs / 900g total), scrubbed clean. I prefer to leave the skin on for extra texture and nutrition, but you can peel them if you’d like.
2 tablespoons olive oil (30ml). A good-quality oil helps the fries brown evenly. Avocado oil also works great here.
2 tablespoons cornstarch (15g). This is the secret to crispiness. Don’t skip it! I learned this the hard way after many batches of sad, limp fries.
1 teaspoon smoked paprika (2g). Smoked paprika gives a subtle, earthy depth that plain paprika just doesn’t match.
1 teaspoon garlic powder (3g). For savory flavor that complements the natural sweetness of the potato.
1/2 teaspoon onion powder (1.5g). Just enough to round out the savory notes.
1/2 teaspoon kosher salt (3g), plus more to taste after baking.
1/4 teaspoon black pepper (0.5g). Freshly ground is always better if you have it.
Optional: 1/4 teaspoon cayenne pepper for heat. I add it when I want a spicy kick with dinner.
Optional: Fresh parsley or chives, finely chopped, for garnish.

Another great way to use sweet potatoes is my Baked Sweet Potato Recipe, which is just as simple and satisfying.

Kitchen Equipment Needed

You don’t need anything specialized for this recipe, but having the right tools does make a real difference in your results. The most important thing is having enough baking sheet space so the fries don’t crowd each other.

Large Rimmed Baking Sheet (2 if possible): Crowding fries on one pan is the number one reason they steam instead of crisp. I always use two sheets to give the fries plenty of room.
Sharp Chef’s Knife: Sweet potatoes are dense and firm. A dull knife will slip and make cutting dangerous and uneven. Don’t take shortcuts here.
Cutting Board: A sturdy, non-slip board is important when cutting through these hard vegetables.
Large Mixing Bowl: You need room to toss everything thoroughly and evenly coat every piece.
Oven-Safe Wire Rack (optional but highly recommended): Elevating the fries off the pan lets hot air circulate underneath, which dramatically improves crispiness.
Parchment Paper or Silicone Baking Mats: Prevents sticking and makes cleanup effortless.
Tongs or Spatula: For flipping the fries halfway through without breaking them.
Measuring Spoons: For accurate seasoning, which matters more than you’d think.
Vegetable Brush (optional): Useful for scrubbing the potato skins if you’re leaving them on.

**Read Also:** Air Fryer French Fries Recipe

Recommended Products for This Recipe

These are the products I personally use and trust when making sweet potato fries. Each one genuinely improves the outcome, and I wouldn’t recommend them if I didn’t use them myself.

1. Nordic Ware Natural Aluminum Baker’s Half Sheet

This is the baking sheet I’ve used for years, and it distributes heat incredibly evenly without warping in a hot oven. Thin, cheap pans buckle at high temperatures and cause uneven browning. Investing in a quality sheet pan is one of the best decisions you can make for roasted vegetables and fries.

Get it on Amazon

2. OXO Good Grips Oven-Safe Cooling Rack

Setting your sweet potato fries on a wire rack over the baking sheet lets hot air circulate all the way around each fry, which means you get crispiness on all sides without flipping constantly. This rack fits perfectly inside a half-sheet pan and is completely oven-safe up to 450°F (232°C), which is exactly the temperature you need for the crispiest results.

Get it on Amazon

3. Smoked Paprika (High-Quality Spanish Style)

Not all paprika is created equal. A good-quality Spanish smoked paprika adds a beautiful, complex depth to these fries that generic grocery store paprika simply can’t match. It’s the ingredient people always ask about when they taste my fries for the first time.

Get it on Amazon

4. OXO Steel Y-Peeler

If you prefer your sweet potato fries without the skin, a sharp, ergonomic Y-peeler makes quick work of even the firmest sweet potato. It’s so much easier on your hands than a standard peeler, especially when you’re prepping multiple potatoes at once.

Get it on Amazon

For even more ideas on how to cook potatoes beautifully, browse my full collection at Best Potato Recipes.

Step-by-Step Instructions: How to Make Sweet Potato Fries

1. Prep the Sweet Potatoes

Preheat your oven to 425°F (220°C). This high temperature is critical for getting crispy edges. Don’t be tempted to go lower.
If you’re leaving the skin on, scrub the sweet potatoes thoroughly under running water using a vegetable brush or the rough side of a sponge.
If you prefer to peel them, use a Y-peeler and remove the skin in long, even strokes from top to bottom.
Cut each sweet potato in half lengthwise, then cut each half into long planks about 1/4 inch (6mm) thick. Lay each plank flat and cut lengthwise again into fry-shaped sticks.
Aim for consistent sizes, roughly 1/4 inch wide and 3 to 4 inches long. Thinner fries will crisp up more but burn faster, thicker ones hold their shape better but take longer. Consistency is what matters most for even cooking.
Place all the cut fries in a large bowl of cold water and soak for at least 20-30 minutes. I know this feels like an extra step, but soaking draws out excess starch, which is one of the main culprits of sogginess. When I skip this step, I can always tell the difference.
After soaking, drain the fries thoroughly and spread them on a clean kitchen towel. Pat them very dry on all sides. This is non-negotiable. Any surface moisture will steam the fries in the oven instead of crisping them.

2. Season the Fries

Return the thoroughly dried sweet potato sticks to a large, clean mixing bowl.
Drizzle the 2 tablespoons (30ml) of olive oil over the fries. Toss to coat them lightly and evenly. Every piece needs to be coated, or the dry spots won’t brown.
Sprinkle the 2 tablespoons (15g) of cornstarch over the oiled fries. Toss again to coat evenly. The cornstarch will look a little chalky on the fries, and that’s exactly what you want. It creates a light crust when it hits the hot oven.
Add the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) to the bowl.
Toss everything together well, using your hands or tongs, until every fry is evenly coated with the seasoning mixture. There shouldn’t be any clumps of dry spices sitting at the bottom of the bowl.

3. Arrange on the Baking Sheet

Line two large rimmed baking sheets with parchment paper or silicone baking mats. If you’re using wire racks, set them on top of the lined baking sheets now.
Spread the seasoned sweet potato fries out in a single layer across both baking sheets. This is extremely important. Fries touching each other will steam rather than roast.
Leave at least 1/2 inch (1cm) of space between each fry. If your baking sheets aren’t big enough, work in batches rather than crowding them. Crowded fries are always soggy fries, no exceptions.
All fries should be flat, not stacked or overlapping. Take a moment to arrange them properly before putting them in the oven. It makes a real difference in the final texture.

4. Bake the Fries

Place the baking sheets in the preheated 425°F (220°C) oven. If you have two pans, position one on the upper-middle rack and one on the lower-middle rack.
Bake for 15 minutes without opening the oven. Resist the urge to check on them too early. The initial high heat is building that crust.
At the 15-minute mark, remove the pans from the oven and carefully flip each fry using tongs or a spatula. Also rotate the pans between racks (move the top pan to the bottom and vice versa) for more even browning.
Return to the oven and bake for another 10 to 15 minutes, until the fries are golden brown on the edges and feel firm when you press lightly on them.
Keep a close eye on them in the last few minutes, as sweet potatoes can go from perfectly golden to too dark quickly because of their natural sugar content.

5. Finish and Serve

Remove the baking sheets from the oven and let the fries sit on the pan for 2-3 minutes. They will crisp up a little more as they cool slightly.
Taste one and adjust the salt if needed. This is the moment I always sneak a few straight off the pan, which is completely justified.
Transfer to a serving plate or basket and garnish with fresh chopped parsley or chives if desired.
Serve immediately. Like all fries, these are at their best right out of the oven. If they sit too long, they’ll lose some of their crunch.

You might also enjoy making my Air Fryer Curly Fries with Paprika for another creative, crispy fry option that the whole family will love.

Tips for The Best Sweet Potato Fries

After making these countless times, I’ve identified the key tips that separate mediocre sweet potato fries from truly great ones. Following these will help you nail them on the very first try.

Dry them thoroughly: I can’t stress this enough. After soaking, pat every single fry completely dry with paper towels or a clean kitchen towel. Even a little surface moisture will produce steam in the oven and kill your crispiness.
Don’t crowd the pan: Every fry needs its own space. When they’re packed tightly, they steam each other. Use two large baking sheets and spread them generously. If you don’t have two sheets, bake in two separate batches.
Use the wire rack trick: Placing the fries on an oven-safe wire rack set over the baking sheet lets heat circulate under the fries, crisping the bottom without flipping as much. This alone was a total game-changer for my results.
The cornstarch coating is non-negotiable: It creates a light, crispy coating that mimics the effect of deep frying. Don’t substitute with flour or arrowroot, they won’t give you the same result.
Cut fries uniformly: Uneven sizes mean some fries burn before others are done. Take the time to cut them consistently, about 1/4 inch (6mm) wide. I use a mandoline slicer for perfect uniformity when I’m making a large batch.
Soak in cold water first: This removes extra surface starch that causes sogginess. Even a 20-minute soak makes a noticeable difference. I like to soak them while the oven preheats to save time.
High heat is your friend: Don’t bake below 400°F (200°C). Sweet potatoes need high heat to caramelize properly and develop crispy edges. I find 425°F (220°C) to be the sweet spot.
Season after, too: The fries season as they bake, but a light additional sprinkle of flaky sea salt right after they come out of the oven makes a huge difference. The heat helps the salt adhere perfectly.
Avoid parchment with wire racks: If you’re using wire racks, skip the parchment underneath the rack. The rack keeps things from sticking, and blocking airflow with parchment under the rack defeats the purpose.
Eat them fresh: Sweet potato fries are best within 10-15 minutes of coming out of the oven. Plan your meal timing accordingly.

For another perfectly roasted side, my Roasted Potatoes Recipe uses a similar method and delivers incredibly crispy results every time.

What to Serve with Sweet Potato Fries

Sweet potato fries are one of the most versatile sides in my rotation because they pair well with so many different dishes. Their natural sweetness and savory seasoning complement everything from casual burgers to elegant salmon dinners.

Honey Mustard Sauce: My absolute favorite dipping sauce for these fries. The tangy sweetness of honey mustard is a natural match for the earthy sweetness of sweet potatoes.
Bang Bang Sauce: Creamy, slightly spicy, and totally addictive. This sauce turns sweet potato fries into a serious appetizer moment.
Crack Burger: A juicy, flavor-packed burger is the classic pairing for any style of fries, and sweet potato fries feel a little more special than the regular kind.
Air Fryer Honey Garlic Chicken Wings: Sweet and sticky wings alongside crispy sweet potato fries is an unbeatable combination for game day or casual dinners.
Healthy Coleslaw: A bright, creamy coleslaw provides a cool, crunchy contrast to the warm, caramelized fries. I serve this combo constantly in summer.
BBQ Sauce: A smoky homemade BBQ sauce is another dipping option that pairs beautifully, especially if you’ve made the fries with smoked paprika.
Grilled Salmon with Dill Sauce: For a more elegant pairing, sweet potato fries alongside grilled salmon makes a really satisfying and balanced dinner.
Buffalo Sauce: Toss your finished fries lightly in buffalo sauce for a sweet-heat combination that’s completely addictive.

You might also enjoy: Healthy Nachos Recipe

Variations of Sweet Potato Fries

The base recipe is fantastic on its own, but once you’ve mastered it, there are so many fun directions you can take these fries. Here are my favorite variations that I’ve tested and loved.

Parmesan Herb Sweet Potato Fries: After the fries come out of the oven, immediately toss them with 1/4 cup (25g) of finely grated Parmesan cheese and 1 tablespoon of fresh thyme or rosemary. The heat from the fries melts the cheese slightly, creating an irresistible coating. This is my most-requested variation for dinner parties.
Cinnamon Sugar Sweet Potato Fries: Skip the savory seasonings and instead toss the fries in olive oil, 1 tablespoon of sugar, 1 teaspoon of cinnamon, and a pinch of salt. Serve with a honey or maple dipping sauce. These taste almost like a dessert fry and are a huge hit with kids.
Spicy Chipotle Fries: Replace the smoked paprika with chipotle powder and add an extra pinch of cayenne for a deep, smoky heat. These are amazing alongside chicken or pulled pork.
Cajun-Style Fries: Use a Cajun spice blend instead of the individual seasonings for a bold, peppery kick. Serve with a remoulade or spicy aioli for dipping.
Curry-Spiced Fries: Add 1 teaspoon of curry powder and a pinch of turmeric to the seasoning mix. The warm, aromatic spices pair wonderfully with the sweet potato. I love serving these with a yogurt-based dipping sauce.
Air Fryer Sweet Potato Fries: Use the same recipe, but cook in an air fryer at 400°F (200°C) for 12-14 minutes, shaking the basket halfway through. You may need to work in batches, but the results are incredibly crispy and come together faster.
Loaded Sweet Potato Fries: Top your finished fries with shredded cheddar, sour cream, crumbled bacon, and green onions for a loaded fry experience. I make these on Friday nights and they never last more than five minutes.
Rosemary Garlic Fries: Replace the smoked paprika with 1 teaspoon of finely chopped fresh rosemary and increase the garlic powder to 1.5 teaspoons. Simple and stunning alongside roasted chicken or steak.

For a wholesome bowl that uses sweet potatoes in a completely different way, my Sweet Potato and Black Bean Bowls are a fantastic meatless dinner option.

Storage and Reheating

Let’s be honest: sweet potato fries are best fresh out of the oven. That said, if you have leftovers, storing and reheating them correctly will get you surprisingly close to the original texture.

Refrigerator storage: Let the fries cool completely to room temperature before storing, as putting warm fries in a container traps steam and makes them soggy. Place in an airtight container and refrigerate for up to 3 days.
Freezer storage: Freeze cooled fries in a single layer on a baking sheet until solid, about 1-2 hours, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. The texture won’t be quite as crispy after freezing, but they’re still very good.
Reheating in the oven (best method): Spread leftover fries in a single layer on a baking sheet and reheat at 400°F (200°C) for 8-10 minutes until hot and re-crisped. This method restores most of the original crunch.
Reheating in the air fryer (equally great): Place fries in a single layer in the air fryer basket and heat at 375°F (190°C) for 4-5 minutes, shaking halfway through. The air fryer does an incredible job of restoring crispiness.
Reheating in a skillet: Heat a small amount of oil in a skillet over medium-high heat and add the fries in a single layer. Toss occasionally for 3-4 minutes until heated through and slightly re-crisped. Works well for smaller quantities.
Avoid the microwave: Microwaving makes these fries completely soft and limp. If you must use it in a pinch, place them on a paper towel and microwave in 30-second intervals, but manage your expectations. The oven or air fryer is always worth the extra few minutes.
Do not store with dipping sauce: Store the fries separately from any sauce to prevent them from absorbing moisture and becoming soggy in the fridge.

**Read Also:** Mashed Sweet Potato Recipe

Nutritional Facts

The following nutritional information is an approximate estimate per serving (based on 4 servings). Actual values may vary depending on the size of your sweet potatoes and the exact amount of oil used.

Nutrition Per Serving (Approx.)
Calories	~190 kcal
Carbohydrates	~32g
Protein	~2g
Fat	~7g
Saturated Fat	~1g
Fiber	~4g
Sugar	~7g (naturally occurring)
Sodium	~300mg
Vitamin A	~200% Daily Value
Vitamin C	~25% Daily Value
Potassium	~540mg

Note: These values are estimates for baked fries made with olive oil. Using an air fryer or reducing the amount of oil will lower the fat and calorie count slightly.

For another satisfying, nutrient-dense recipe to add to your rotation, check out my Sweet Potato Soup Recipe, which is warm, creamy, and absolutely packed with good nutrition.

Health Benefits of Key Ingredients

Sweet potato fries aren’t just delicious, they’re also genuinely good for you when baked rather than deep fried. Here’s a closer look at what makes the key ingredients in this recipe nutritionally valuable.

Sweet Potatoes: One of the most nutrient-dense vegetables you can eat. They’re an exceptional source of beta-carotene (which your body converts to vitamin A), which supports healthy vision, immune function, and skin health. They also provide a solid amount of dietary fiber, which promotes digestive health and helps you feel full longer. The natural sugars in sweet potatoes are balanced by that fiber, making them a more stable energy source than regular white potatoes.
Olive Oil: Rich in heart-healthy monounsaturated fats, particularly oleic acid, which has been linked to reduced inflammation. It also contains powerful antioxidants. Using olive oil instead of vegetable oil or butter is a simple way to make this recipe a little more heart-friendly.
Smoked Paprika: Made from dried, smoked red peppers, paprika contains capsaicin (even in low amounts) and antioxidants like vitamin E, beta-carotene, and zeaxanthin. These compounds support eye health and help fight oxidative stress in the body.
Garlic Powder: Garlic has well-documented antibacterial and antiviral properties. Even garlic powder, though less potent than fresh, contains allicin compounds that support immune health and cardiovascular function.
Black Pepper: Contains piperine, a compound that enhances the bioavailability of several nutrients, meaning your body can absorb more of the beneficial compounds from the other ingredients when black pepper is present.
Cornstarch: Used in a small amount (2 tablespoons) for crispiness. While it adds minimal nutritional value, it allows us to achieve a satisfying crispy texture without deep frying in large amounts of oil, which is a net positive for overall nutrition.

For another nutrient-packed way to enjoy sweet potatoes, try my Kale and Sweet Potato Soup Recipe, a deeply nourishing bowl that comes together beautifully in one pot.

FAQs About Sweet Potato Fries

1. Why are my sweet potato fries soggy?

The most common culprits are skipping the soak, not drying them thoroughly, or crowding the pan. All three of these cause steam to build up in the oven, which prevents crisping.

Make sure to soak the cut fries for at least 20 minutes, pat every piece completely dry with paper towels, and use two large baking sheets so nothing is touching.

2. Can I make sweet potato fries in an air fryer?

Absolutely, and the results are fantastic. Use the exact same recipe, then cook at 400°F (200°C) for 12-14 minutes, shaking the basket halfway through.

You’ll likely need to cook in two or three batches depending on the size of your air fryer, as overcrowding the basket causes the same steaming problem as the oven.

3. Should I peel sweet potatoes for fries?

It’s completely a matter of personal preference. I prefer leaving the skin on because it adds texture, a slight earthy flavor, and extra fiber and nutrients.

If you’d like a more uniform, tender fry, peel them before cutting. Both versions are delicious, just make sure the potatoes are scrubbed well if you’re leaving the skin on.

4. How do I cut sweet potato fries evenly?

The easiest method is to halve the potato lengthwise first, then lay each half flat and cut into planks about 1/4 inch (6mm) thick. Stack the planks and cut lengthwise again into fry-shaped strips.

If you want perfectly even fries every time, a mandoline slicer with a julienne attachment makes the job fast and precise. Just use the hand guard for safety, sweet potatoes are very firm and can slip easily.

5. Can I make sweet potato fries ahead of time?

You can prep them ahead, but I don’t recommend baking them in advance if you want crispy results. The fries lose their crunch quickly after cooling.

What you can do is cut and soak the sweet potatoes earlier in the day, then drain, dry, and season them right before you’re ready to bake. This cuts down on prep time while keeping the texture fresh and satisfying.

For another easy side that can be partially prepped ahead, try my Healthy Mashed Potatoes Recipe, which is a crowd-pleasing classic that comes together quickly.

Final Thoughts

This sweet potato fries recipe is one of those simple pleasures that never gets old. It proves that with the right technique, a bag of sweet potatoes and a few pantry spices can turn into something genuinely special.

Once you make these at home, I think you’ll find yourself skipping the frozen version for good. The difference in flavor and texture is remarkable, and the whole process takes under an hour.

If you give this recipe a try, I’d love to hear how it goes! Drop a comment below and let me know what you served them with or what variation you tried.

And if you found these tips helpful, please share this post with a fellow food lover who could use a great side dish in their weekly rotation.

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