Baked Sweet Potato Fries – Crispy, Simple, and Satisfying

Sweet potato fries are the kind of side that never feels like a compromise. They’re naturally sweet, salty, and a little smoky when roasted just right. With a hot oven and a few pantry staples, you can make fries that are crisp at the edges and tender inside—no deep fryer needed.

This recipe is weeknight-friendly, kid-approved, and perfect with burgers, bowls, or a big salad. Once you master the technique, you’ll make them on repeat.

What Makes This Recipe So Good

• Oven-crisp without deep frying: Smart cutting, high heat, and cornstarch help create golden, crunchy edges.
• Balanced seasoning: A simple blend of salt, pepper, garlic powder, and smoked paprika adds depth without overpowering the sweet potato.
• Foolproof technique: Spacing the fries and flipping once keeps them from steaming and helps them brown evenly.
• Flexible for any diet: Naturally gluten-free, vegetarian, and easy to make vegan or Whole30 with the right dip.
• Great for meal prep: Reheat well and stay flavorful for days.

Shopping List

• 2 large sweet potatoes (about 2 pounds total)
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons cornstarch (or arrowroot for grain-free)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Optional: 1/4 teaspoon chili powder or cayenne for heat
• Optional finishing: flaky sea salt and chopped fresh parsley
• Serving ideas: ketchup, chipotle mayo, honey mustard, or yogurt-based dip

Instructions

1. Preheat and prepare pans: Set the oven to 425°F (220°C). Place two sheet pans inside to preheat for 5–10 minutes.

   Hot pans = better sear.

2. Peel and cut: Peel the sweet potatoes (or scrub well if leaving skins on). Cut into sticks about 1/4 to 1/2 inch thick, keeping them as even as possible for consistent cooking.
3. Dry thoroughly: Pat the sticks very dry with paper towels. Moisture is the enemy of crisp.
4. Coat with starch: In a large bowl, sprinkle cornstarch over the sweet potatoes and toss to coat lightly and evenly. Shake off any excess—no visible clumps.
5. Add oil and spices: Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika.

   Toss until every piece is glossy and seasoned.

6. Arrange on hot pans: Carefully remove the preheated pans and line with parchment. Spread fries in a single layer with space between each piece. Crowding leads to steaming.
7. Roast, then flip: Bake for 15 minutes.

   Flip each fry with tongs and rotate the pans top-to-bottom. Bake another 10–15 minutes, until edges are deeply golden and crisp.

8. Finish and serve: Immediately sprinkle with a pinch of flaky salt. Add chopped parsley if you like.

   Serve hot with your favorite dip.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Best in a 400°F (205°C) oven or toaster oven for 6–10 minutes, or in an air fryer at 375°F for 4–6 minutes. Avoid microwaving—it softens the fries.
• Freeze: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 425°F until hot and crisp.

Health Benefits

• Rich in beta-carotene: Sweet potatoes are packed with vitamin A precursors that support eye health and immunity.
• High in fiber: Helps with digestion and keeps you full longer, especially when you keep the skins on.
• Lower glycemic impact than white fries: They provide steady energy when paired with protein and healthy fats.
• Nutrient-dense: They offer potassium, vitamin C, and antioxidants while staying naturally gluten-free.
• Better-for-you cooking method: Baking uses less oil than frying while still delivering that crisp bite.

Pitfalls to Watch Out For

• Cutting too thick: Thick fries can brown before the center softens.

  Aim for 1/4 to 1/2 inch.

• Skipping the starch: Cornstarch or arrowroot helps create that signature crisp exterior.
• Crowding the pan: Overlapping pieces steam instead of roast. Use two pans if needed.
• Not drying the potatoes: Water clings to the surface and inhibits browning.
• Under-seasoning: Sweet potatoes shine with enough salt and bold spices. Taste and adjust.
• Flipping too late: If you wait until the end, both sides won’t brown evenly.

  Flip at the halfway mark.

Recipe Variations

• Sweet and spicy: Add 1 tablespoon brown sugar and 1/4 teaspoon cayenne before roasting.
• Garlic-Parmesan: Skip smoked paprika. After baking, toss with 2 tablespoons grated Parmesan and 1 teaspoon minced parsley.
• Cajun style: Season with 2 teaspoons Cajun seasoning and a squeeze of lemon at the end.
• Herb lovers: Use 1 teaspoon Italian seasoning and finish with chopped rosemary or thyme.
• Everything bagel: Toss with 1–2 teaspoons everything bagel seasoning and a light drizzle of tahini when serving.
• Air fryer method: Cook at 380°F (193°C) for 12–15 minutes, shaking halfway, in batches to avoid crowding.

FAQ

How do I get sweet potato fries crispy in the oven?

Dry the fries well, coat lightly with cornstarch, and use hot sheet pans. Space them out, roast at 425°F, and flip halfway.

These steps help the exterior crisp while the inside stays tender.

Do I have to peel the sweet potatoes?

No. The skin is edible and adds fiber and texture. Just scrub them well if you leave the skins on.

Can I make them without cornstarch?

Yes.

Use arrowroot or tapioca starch for a similar effect. If you skip starch entirely, they’ll still taste great but won’t be as crisp.

What dips go best with sweet potato fries?

Chipotle mayo, garlic aioli, smoky ketchup, honey mustard, or a lemony yogurt dip are all excellent. The sweet-savory balance works with creamy or tangy sauces.

Why did my fries turn soggy?

They were likely crowded, not dried well, or baked at too low a temperature.

Make sure your pans are preheated and the fries have room to breathe.

Can I prep them ahead of time?

You can cut the potatoes up to a day ahead and store them in cold water in the fridge. Dry thoroughly before adding starch, oil, and seasoning.

What’s the best oil to use?

Olive oil works well, but avocado oil is great for higher heat and a neutral flavor. Avoid oils with low smoke points.

In Conclusion

Baked sweet potato fries are a simple upgrade to any meal: crisp edges, soft centers, and big flavor with everyday ingredients.

With a few smart techniques—drying, light starch, high heat—you’ll get reliable, restaurant-style results at home. Keep the seasoning classic or switch it up with one of the variations. Serve hot with a bold dip, and watch them disappear fast.