Crispy Baked Sweet Potato Fries Recipe
The Best Crispy Baked Sweet Potato Fries Recipe! With my secret ingredient and helpful tips, you’ll be making perfectly seasoned, crispy (healthy!) sweet potato fries at home.
It’s hard to beat a good sweet potato fry. The best sweet potato fries are crispy and perfectly seasoned. They combine sweet and savory flavors in the most irresistible way! Like my favorite Honey Roasted Sweet Potatoes, roasting at high temperature brings out the flavor of the sweet potatoes in this easy recipe.
I’ve tested batch after batch of oven baked sweet potato fries to find the best way to make homemade sweet potato fries that are crispy and flavorful. These baked sweet potato fries are one of my very favorite sweet potato recipes. I prefer the flavor of these over regular french fries and sweet potatoes pack a lot of extra nutrition, too!
If you search for baked sweet potato fries recipes, you will find all sorts of methods that promise you the crispy, healthier fries that you crave. When I’m testing recipes to share with you, my goal is always to find the best balance between taste and convenience. I’m not willing to go to unnecessary steps in the kitchen unless those steps make a big difference in the final product.
In the case of this sweet potato fries recipe, a few extra steps really do make a big difference in the final product, especially if you want your sweet potato fries to turn out crispy. You’re never going to get oven baked fries to be as crispy as if you were to fry them in oil, but with this recipe your fries will have noticeably crispy outsides and soft centers. I’ve made at least fifty batches of homemade sweet potato fries in my lifetime, and these are truly the best!
How to Make the Best Baked Sweet Potato Fries
- Cut thin, evenly sized fries: Thin fries will crisp up better than thick fries. Cut your fries into 1/4-inch thick matchsticks. Try to cut all of your fries approximately the same size to help them bake evenly. You don’t need to peel your sweet potatoes before cutting them. The peel adds extra fiber and other nutrients.
- Soak in cold water: I tested batches of sweet potato fries with soaking and without, and the soaked batches were slightly more crispy. Why? Soaking your raw, cut sweet potatoes in cold water removes some of the starch from the potatoes, which then causes them to crisp up better in the oven. How long do you need to soak the potatoes? Thirty minutes is enough, but if you want to prep ahead you can leave the sweet potatoes submerged in cold water in your fridge for up to 24 hours. After soaking, you’ll drain and rinse the potatoes in a colander and then dry them well by patting them with a clean towel.
- Toss your fries with cornstarch: Cornstarch is the key ingredient for crispy sweet potato fries! The cornstarch will absorb extra moisture from the sweet potatoes to help them get crispy as they bake. I’ve tested this recipe with and without the cornstarch and the cornstarch coating really does make a difference!
- Season your fries well: Not only do we want our fries to be crispy, we also want them to be seasoned well! You are going to love the seasoning on these sweet potato fries. It’s so simple, and so good! The ingredients for my sweet potato seasoning blend are chili powder, paprika, garlic powder and pepper and salt. You can, of course, use other seasonings if you prefer.
- Salt your fries after baking, not before: The fries will crisp up more if you wait and salt them after they bake. When they are hot out of the oven, season your fries with salt, to taste.
- Use olive oil: Oil is needed to get a crisp exterior on your sweet potato fries. I choose olive oil since it’s a healthier option. After tossing the fries with the cornstarch and spices, you’ll want to toss them with olive oil until they are evenly coated.
- Bake on parchment paper: Parchment paper will keep your fries from sticking to the baking pan. This saves you from the sad situation of stuck fries, and also from an extra dish to wash.
- Don’t overcrowd the pan: You want to leave some room between each of your fries on the pan so that air can circulate around them. If the sweet potato pieces are too close or laying on top of each other, your fries will steam instead of roast and they’ll turn out soft. I find that one medium-large sweet potato’s worth of fries will fit on one baking sheet. If you’re using two sweet potatoes, use two baking sheets and rotate them halfway through the bake time.
- Bake at a high temperature: Cook your sweet potato fries at 425 degrees F. You want them to roast and get crispy edges, so a high temperature is needed.
- Take the time to flip each fry: I know. You don’t really want to. But guess what? I timed myself and it took just two minutes to flip each fry over. Well worth it for evenly baked, crispy fries.
- Serve immediately: As the fries rest they will soften up, so these are best served hot out of the oven.
Sometimes I take shortcuts with these steps when I’m short on time. For example, I might not flip my fries if I have a baby at my feet. Or I sometimes skip the cold water soak when my kids need dinner right now. Skipping these steps leads to less crispy, but admittedly still tasty, fries.
When I want to make sweet potato fries that are crispy and so delicious that I can hardly help myself from eating the whole pan, I follow this recipe exactly. It never disappoints!
What to Serve with Sweet Potato Fries
- Turkey Burgers
- Turkey Chili
- Pulled Pork
- Sloppy Joes
- BBQ Chicken Sandwiches
- Baked Chicken Taquitos
- Baked Chicken Nuggets
- Scrambled or Fried Eggs
Baked Sweet Potato Fries
- 2 medium-large sweet potatoes (about 2 pounds, scrubbed clean)
- 2 tablespoons cornstarch
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- salt (to taste)
- Arrange oven racks in the top third and lower third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
- Cut the sweet potatoes into 1/4-inch wide matchstick fry shapes. (You do not need to peel the sweet potatoes.)
- Put the cut sweet potato fries in a large bowl and fill the bowl with cold water. Let them sit in the water at room temperature for at least 30 minutes. You can leave the sweet potatoes in the water for up to 24 hours; place the bowl in the refrigerator if you plan to soak them for more than 2 hours.
- Transfer the sweet potatoes to a colander, rinse them under cold water and drain. Pat them dry with a clean towel. Rinse out the bowl that you used to soak the potatoes and dry it well. Put the dry sweet potatoes in the bowl.
- Toss the sweet potatoes with the cornstarch, chili powder, paprika, garlic powder and black pepper until evenly coated.
- Pour the olive oil over the sweet potatoes and use your hands to toss and rub in the oil, cornstarch and seasonings until you no longer see the cornstarch on the fries. The potatoes should be evenly coated with the oil and seasonings.
- Arrange the sweet potatoes in a single layer on the baking sheets. Leave some space in between the fries and be careful to not overcrowd the pan.
- Bake for 15 minutes, remove the pans from the oven, and flip each fry over. Rotate the pans in the oven from top to bottom and front to back and bake for 10-15 minutes more, until fries begin to brown on the edges.
- Season with salt, to taste. Serve immediately.
- If you are short on time you can skip the cold water soak, but your fries will be less crispy.
- Nutrition information does not include salt, to taste.
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