I still remember the first time I tried to make sweet potato fries at home. It was a rainy Tuesday, and I was elbow-deep in one of those phases where I swore off white potatoes for a month—some self-imposed health kick.
I had a bag of sweet potatoes sitting on the counter, a craving for something crispy, and not a clue how finicky these beauties could be. I sliced them thin, tossed them in oil, popped them in the oven—and ended up with a soggy, slightly burnt disappointment that stuck to the pan like it had a vendetta. I was crushed. But I also knew, deep down, that sweet potato fries could be amazing. And I was determined to figure out how.
Over the years, after a lot of trial, error, and frankly, some burnt sacrifices, I finally found my rhythm. Now, sweet potato fries are a regular in my kitchen. Not just because they’re delicious (they are), but because there’s something incredibly satisfying about taking an ingredient that once stumped you and turning it into something crave-worthy. My kids now request them over regular fries, and I’ve had friends eat them straight off the sheet pan before they even hit the table. If you’ve ever struggled with getting them crispy, I promise, you’re not alone—and you’re in the right place.
Why You’ll Love This Recipe:
- Crispy edges with tender, flavorful centers
- Naturally gluten-free and vegetarian
- Budget-friendly and only a handful of ingredients
- Easy to customize with spices and dips
- Oven-baked—no need to deep fry
- Great as a side, snack, or game-day bite
Ingredients You’ll Need:
- Sweet potatoes (2 medium or 1 large): I prefer garnet or jewel sweet potatoes for their slightly drier texture, which helps them crisp better. Just make sure they’re firm and free of blemishes.
- Cornstarch (1 tablespoon): This was the game-changer for me. It creates that coveted outer crisp. I’ve tried arrowroot and tapioca starch in a pinch, but cornstarch consistently delivers the best crunch.
- Olive oil (2 tablespoons): You can also use avocado oil or another high-heat oil, but I love the flavor olive oil gives.
- Salt (to taste): I like using flaky sea salt after baking for a bit of texture, but kosher salt works beautifully too.
- Spices (optional but encouraged): I often use a mix of smoked paprika, garlic powder, and a pinch of cayenne for warmth. But don’t be afraid to make it your own—cumin, cinnamon, or even za’atar can work.
How to Make It (Step-by-Step Instructions):
1. Prep the potatoes.
Start by scrubbing the sweet potatoes clean—no need to peel unless you really want to. The skins add both nutrition and texture, and I happen to like a little rustic charm in my fries. Slice them into uniform sticks, about ¼ inch thick. If you go too thick, they won’t crisp; too thin, and they’ll burn. Uniformity matters here more than perfection.
2. Soak to success.
This step changed everything for me. Soak the fries in cold water for at least 30 minutes—up to an hour if you have the time. This helps pull out excess starch, which keeps them from getting limp. I usually use this time to preheat the oven and tidy up the kitchen. Drain and pat them bone-dry with a clean towel. Moisture is the enemy of crisp.
3. Toss and coat.
Place the dried fries in a large bowl. Sprinkle the cornstarch over them and toss gently to coat. It’ll look like dust at first—that’s okay. Drizzle in the olive oil and your chosen spices, then toss again until every fry is lightly but evenly coated. Don’t overdo the oil; too much will steam them instead of crisping.
4. Bake with space.
Preheat your oven to 425°F (or 400°F if your oven runs hot). Line two baking sheets with parchment paper and spread the fries out in a single layer—no overlapping. This is crucial. If they’re too close, they’ll steam instead of roast. Give them breathing room.
5. Flip halfway.
Bake for 15 minutes, then flip each fry with tongs or a spatula. This isn’t my favorite part—it’s tedious—but it makes all the difference. Bake for another 10–15 minutes, until the edges are deep golden and crisp. Keep an eye on them toward the end; sweet potatoes can turn quickly from golden to blackened.
6. Rest, then salt.
Let them rest on the baking sheet for 5 minutes before transferring to a plate. This gives them time to finish crisping up. Sprinkle with salt while they’re still warm, and serve.
Expert Tips for the Best Results:
If I could give just one piece of advice, it would be to respect the soak-and-dry step. It seems skippable, but it’s not. I’ve rushed it before—out of hunger or impatience—and always regretted it. Also, don’t crowd the pan. I know it’s tempting to squeeze everything onto one tray, but using two sheets (or baking in batches) gives you the texture you’re after. Lastly, keep your eyes on the oven during the last few minutes. They go from crisp to char faster than you’d think, and each oven has its own little quirks.
Variations & Substitutions:
There was a week last fall when I was completely out of cornstarch, and I tried using rice flour instead—it worked surprisingly well, giving a delicate crisp. Another time, I swapped the smoked paprika for cinnamon and a dash of nutmeg and served them with a maple-yogurt dip—my niece still talks about those. If you’re avoiding oil, you can try an air fryer (just reduce the oil and toss halfway), though I still love the oven’s even browning. And for a spicier batch, I’ve added chipotle powder or even chili crisp oil post-bake for a hit of heat.
Serving Suggestions:
Sweet potato fries have become a sort of chameleon in my kitchen—they pair with nearly everything. I’ve served them alongside grilled burgers, as a cozy side to lentil soup, and even as a snack during movie nights with a side of creamy garlic aioli. They’re great for casual dinners, potlucks, or anytime you want something that feels a little special without a ton of effort. For kids, a honey-mustard dip is usually a hit. For adults, try a sriracha-lime mayo or even a spoonful of pesto.
Storage & Reheating Instructions:
While nothing beats sweet potato fries fresh out of the oven, I’ve found they keep pretty well for up to three days in an airtight container in the fridge. To reheat, skip the microwave—it makes them soft and sad. Instead, pop them in a 375°F oven for about 8–10 minutes, or until they crisp up again. I’ll often line the tray with foil to make cleanup easier. Don’t be surprised if they’re a little darker the second time around, but the flavor holds beautifully.
Recipe FAQs (Answered by Clara):
Can I make these in an air fryer?
Absolutely. Just reduce the oil slightly and air fry in a single layer at 375°F, shaking the basket halfway. You might need to do multiple batches depending on your air fryer size.
Why did my fries turn out soggy?
It’s likely too much moisture or crowding on the pan. Be sure to dry them thoroughly and give them space to roast, not steam.
Do I have to peel the sweet potatoes?
Not at all. I rarely do. The skin gets tender in the oven and adds both nutrition and texture.
Can I freeze them?
Technically yes, but I’ll be honest—they lose a bit of their magic. If you do freeze them, reheat in a hot oven straight from frozen for best results.
If you’ve ever tried making sweet potato fries and ended up frustrated, I hope this recipe gives you the little nudge you need to try again. It took me years to get them just right, and now they’re one of the simplest joys in my kitchen. I’d love to hear how yours turn out—did you try a new spice mix? Serve them with a special dip? Let me know in the comments or send me a note. Cooking should be fun, forgiving, and full of discovery—and this recipe is all of that wrapped in a golden, crispy bite.
Nutrition Information (Per Serving – Approximate):
Calories: 180
Fat: 7g
Carbohydrates: 28g
Fiber: 4g
Protein: 2g
Sugar: 6g
Sodium: Varies depending on seasoning
Sweet Potato Fries
Ingredients
- 2 large sweet potatoes peeled and cut into thin fries
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika or smoked paprika
- ¼ teaspoon black pepper
- Optional: 1 tablespoon cornstarch for extra crispiness
Instructions
- Prep the fries: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss sweet potato fries in olive oil, salt, garlic powder, paprika, and pepper. If using, add cornstarch and toss again for crispier texture.
- Arrange for baking: Spread fries in a single layer on the baking sheet, making sure they are not touching.
- Bake: Bake for 25–30 minutes, flipping halfway through, until edges are golden and crisp. For extra crispiness, broil the last 2 minutes, watching closely.
- Serve: Remove from oven and sprinkle with extra salt if desired. Serve hot with ketchup, aioli, or your favorite dipping sauce.
Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Cook fries in a single layer for 15–18 minutes, shaking the basket halfway through.
Notes
- Thin, even slicing helps ensure even cooking and crispiness.
- Don’t overcrowd the pan—fries need space to crisp up.
- Add a pinch of cinnamon or chili powder for a fun flavor twist.
- Best served fresh, but leftovers can be reheated in the oven or air fryer.