Sweet Potato Fries
These oven-baked sweet potato fries are everything you want in a homemade fry: golden, caramelized edges, a tender center, and a perfectly seasoned crust. The secret is a cornstarch coating that creates a light, crispy shell without deep frying, combined with a cold water soak to remove excess starch and a screaming-hot 425°F oven. Tossed in smoked paprika, garlic powder, and a touch of onion powder, they're deeply savory with just enough natural sweetness to make them completely irresistible.
Equipment
- Large rimmed baking sheet (x2) - Two sheets are recommended to avoid crowding the fries
- Sharp chef's knife - Essential for safely cutting dense sweet potatoes
- Cutting board - Use a sturdy, non-slip board
- Large mixing bowl - For soaking and tossing the fries
- Oven-safe wire rack - (optional) Elevates fries for all-around air circulation and maximum crispiness
- Parchment paper or silicone baking mats - Prevents sticking and makes cleanup easy
- Tongs or spatula - For flipping fries halfway through baking
- Measuring spoons - For accurate seasoning
- Vegetable brush - (optional) For scrubbing potato skins if leaving skin on
Ingredients
Fries
- 2 large sweet potatoes - about 2 lbs / 900g total; scrubbed clean, skin on or peeled
- 2 tbsp olive oil - 30ml; avocado oil also works
- 2 tbsp cornstarch - 15g; do not substitute — this is key to crispiness
Seasoning
- 1 tsp smoked paprika - 2g; Spanish-style preferred
- 1 tsp garlic powder - 3g
- 1/2 tsp onion powder - 1.5g
- 1/2 tsp kosher salt - 3g; plus more to taste after baking
- 1/4 tsp black pepper - 0.5g; freshly ground preferred
Optional
- 1/4 tsp cayenne pepper - for heat; omit if serving to kids
- fresh parsley or chives - finely chopped; for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for caramelizing the edges and achieving a crispy result.
- Scrub or peel the sweet potatoes, then cut into uniform fry-shaped sticks about 1/4 inch (6mm) wide and 3–4 inches long. Consistent sizing ensures even cooking.
- Place the cut fries in a large bowl of cold water and soak for at least 20–30 minutes to draw out excess starch. Drain thoroughly when done.
- Spread the drained fries on a clean kitchen towel and pat every piece completely dry on all sides. Any remaining surface moisture will cause the fries to steam instead of crisp.
- Return the dried fries to a large mixing bowl, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Sprinkle the cornstarch over the fries and toss again until every piece is lightly coated.
- Add the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) to the bowl. Toss thoroughly until every fry is evenly coated with no dry spice clumps remaining.
- Line two large rimmed baking sheets with parchment paper or silicone mats (and wire racks if using), then spread the fries in a single layer with at least 1/2 inch (1cm) of space between each piece. Do not overlap or crowd.
- Place the baking sheets in the oven, positioning one on the upper-middle rack and one on the lower-middle rack. Bake for 15 minutes without opening the oven.
- At the 15-minute mark, flip each fry with tongs or a spatula and rotate the pans between racks. Return to the oven and bake for another 10–15 minutes until golden brown on the edges.
- Remove from the oven, let the fries rest on the pan for 2–3 minutes (they crisp up slightly as they cool), then season with additional salt to taste and garnish with fresh parsley or chives if desired. Serve immediately.
Notes
- Dry thoroughly: Patting the fries completely dry after soaking is the single most important step for crispiness. Even a little surface moisture will produce steam in the oven.
- Don't crowd the pan: Use two large baking sheets and leave space between each fry. Overcrowding causes steaming, which kills crispiness. Bake in two batches if needed.
- Cornstarch is key: Do not substitute flour or arrowroot — cornstarch creates a uniquely light, crispy coating that mimics the effect of deep frying.
- Wire rack upgrade: Setting fries on an oven-safe wire rack over the baking sheet allows hot air to circulate underneath each fry, dramatically improving crispiness without extra flipping.
- Soak time shortcut: Soak the cut fries while the oven preheats to save time without skipping this important step.
- Uniform cuts matter: Inconsistent sizes cause some fries to burn before others are done. Use a mandoline slicer for perfectly even results on large batches.
- Extra salt after baking: A light sprinkle of flaky sea salt right after the fries come out of the oven sticks beautifully and elevates the final flavor.
- Storage: Cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes or in an air fryer at 375°F (190°C) for 4–5 minutes. Avoid the microwave.
- Air fryer method: Use the same recipe and cook at 400°F (200°C) for 12–14 minutes, shaking the basket halfway through. Work in batches for best results.
- Flavor variations: Try Parmesan herb (top with grated Parmesan and fresh thyme after baking), cinnamon sugar (replace savory spices with cinnamon and sugar), or spicy chipotle (swap smoked paprika for chipotle powder and extra cayenne).
Nutrition
Serving: 1ServingCalories: 190kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 540mgFiber: 4gSugar: 7gVitamin A: 200IUVitamin C: 25mgCalcium: 4mgIron: 6mg
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