Sweet potato fries that actually bake up crispy? Yes, it’s possible, and you don’t need a deep fryer to get there. These fries are golden at the edges, fluffy inside, and perfectly seasoned.
They’re a great snack, a quick side for burgers or grilled chicken, and a smart way to satisfy a fry craving without the grease. With a few easy tricks, you’ll get crunch in the oven every time.
Why This Recipe Works
- Starch soak for crispiness: A short soak in cold water draws out excess starch so the fries don’t steam and turn soggy.
- Cornstarch coating: A light dusting of cornstarch creates a thin, crisp shell that browns well in a hot oven.
- High heat and airflow: Baking at 425–450°F and spacing out the fries ensures caramelized edges and real crunch.
- Balanced seasoning: A simple mix of salt, pepper, garlic, and smoked paprika brings out the sweet potato’s natural sweetness.
- Healthier than frying: You’ll use just a bit of oil, but still get that fry-like texture and flavor.
Ingredients
- 2 large sweet potatoes (about 1.5–2 pounds), peeled if you like
- 2 tablespoons cornstarch (or arrowroot powder)
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Optional: 1/4 teaspoon chili powder or cayenne for heat
- Optional for serving: chopped fresh parsley, lime wedges, or your favorite dipping sauce (aioli, yogurt dip, ketchup)
Step-by-Step Instructions
- Preheat the oven: Set to 435°F (225°C). If your oven runs cool, go to 450°F.
Place two baking sheets inside to preheat for extra crisp edges.
- Cut the fries evenly: Slice sweet potatoes into 1/4-inch thick planks, then into matchsticks about 1/4-inch wide. Uniform size helps them cook evenly and crisp together.
- Soak in cold water: Add the cut fries to a large bowl of cold water. Soak for 20–30 minutes to remove surface starch. This step is key.
- Dry thoroughly: Drain and spread the fries on a clean kitchen towel.
Pat very dry. Any moisture left will fight the crisping process.
- Coat with cornstarch: Return the fries to a dry bowl. Sprinkle cornstarch over the top and toss gently until you can’t see any powdery spots but there’s a light, even coating.
- Add oil and seasonings: Drizzle with olive oil and toss again.
Add salt, pepper, smoked paprika, garlic powder, and optional chili powder. Toss until every fry looks glossy and seasoned.
- Arrange on hot trays: Carefully remove the hot baking sheets. Line with parchment if you like.
Spread the fries in a single layer with space between each piece. Do not crowd—use both trays.
- Bake and flip: Bake for 15 minutes. Flip fries with a spatula, rotate the trays between racks, and bake another 10–15 minutes until edges are browned and crisp.
- Finish and season: Transfer to a wire rack or a plate lined with paper towel. Sprinkle with a little extra salt while hot.
Garnish with fresh parsley or a squeeze of lime if you want brightness.
- Serve hot: Enjoy immediately with your favorite dip. They’re best right out of the oven.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 3 days. Expect them to soften a bit.
- Reheat: Use a 400°F oven or air fryer for 5–8 minutes to revive crispness.
Skip the microwave—it makes them limp.
- Freeze: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 425°F until crisp and hot.
Why This is Good for You
- Nutrient-dense: Sweet potatoes provide fiber, vitamin A (beta carotene), vitamin C, and potassium.
- Better fats: Baking with olive or avocado oil keeps saturated fat low while adding heart-healthy fats.
- Lower in calories than frying: You get the flavor and texture of fries without heavy oil absorption.
- Steady energy: The fiber helps slow digestion, which can keep you satisfied longer.
What Not to Do
- Don’t skip the soak: It’s tempting, but soaking and drying are crucial for crunch.
- Don’t overcrowd the pan: Crowding traps steam and leads to soggy fries. Use two trays.
- Don’t cut too thick: Thick wedges won’t crisp well at the same time as thinner pieces.
Keep to 1/4 inch.
- Don’t add too much oil: More oil doesn’t equal more crisp. It can make the coating gummy.
- Don’t bake at low heat: Sweet potatoes need high heat to caramelize and crisp up.
Variations You Can Try
- Cajun spice: Add a Cajun seasoning blend and a pinch of cayenne for heat.
- Garlic-Parmesan: Toss baked fries with grated Parmesan, minced parsley, and a touch of garlic powder right after baking.
- Herb and lemon: Finish with lemon zest, thyme, and cracked pepper for a bright twist.
- Maple-chili: Whisk 1 teaspoon maple syrup with 1 teaspoon chili paste; drizzle lightly after baking for sweet heat.
- Everything seasoning: Sprinkle with everything bagel seasoning after baking for a savory crunch.
- Air fryer method: Skip the oven and cook at 380–400°F in batches for 12–16 minutes, shaking once. Still soak, dry, and coat as directed.
FAQ
How do I keep sweet potato fries from getting soggy?
Thoroughly dry the fries after soaking, use a light cornstarch coating, don’t overcrowd the pan, and bake at high heat.
Using preheated trays also helps sear the bottoms quickly.
Can I leave the skin on?
Yes. The skin adds texture and extra nutrients. Just scrub the potatoes well before cutting.
What oil is best?
Olive oil or avocado oil work well for high-heat baking and add a clean flavor.
Avoid oils with low smoke points.
Do I need cornstarch?
It’s highly recommended for extra crispness, but you can use arrowroot or potato starch. Without it, fries still taste great, just a little less crunchy.
How thick should I cut the fries?
Aim for 1/4-inch thick sticks. Thicker fries take longer and won’t crisp as evenly.
What dips go well with these?
Try chipotle mayo, lemon-garlic yogurt sauce, sriracha ketchup, honey mustard, or a simple ketchup and mayo mix.
Can I make them ahead?
You can cut and soak the fries up to 24 hours ahead.
Keep them submerged in cold water in the fridge, then dry, coat, and bake when ready.
Why are my fries burning before they crisp?
Your oven may run hot, the fries may be cut too thin, or there’s too much sugar on the pan (from sauces). Lower the temp by 10–15°F and watch closely for the last few minutes.
Final Thoughts
Crispy baked sweet potato fries are a simple, satisfying upgrade to any meal. With a quick soak, a dusting of cornstarch, and high heat, you’ll get the crunch you crave without a fryer.
Keep the seasoning simple or dress them up with your favorite flavors. Once you master the spacing and timing, this becomes a go-to side and snack you’ll make on repeat.