Crispy Baked Sweet Potato Fries
My absolute FAVORITE Crispy Baked Sweet Potato Fries that are super flavorful and seasoned to perfection! They’re pretty much the best side ever and this version is sweet, savory and absolutely incredible! Enjoy with burgers, steak or as a snack with your favorite dipping sauce.
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These baked sweet potato fries are seriously amazing and are such a delicious, nutritious side dish. They turned me into a sweet potato lover and now I can’t stop! Try my sweet potato black bean casserole, sweet potato salmon cakes and sweet potato black bean burritos next. Yum!
Why you’ll love this recipe
- Better-for-you option: These fries are baked, not fried, making them a nutritious option without sacrificing flavor. They’re naturally vegan and gluten-free!
- Crispy perfection: Achieve golden, crispy edges with a tender interior for the ultimate texture combination.
- Simple ingredients: Made with just a few pantry staples, they’re easy to whip up any time.
- Versatile: Perfect as a snack, appetizer or side dish dipped into your favorite dipping sauces.
- Kid-friendly: A hit with both kids and adults, making it a crowd-pleaser for any meal!
You really nailed the crispiness on these fries! We loved them! Perfection!
— Demeter
Over the years, I’ve learned a few ways to make my sweet potato fries extra crispy. I’m sharing all of my top tips below. Let’s get to baking!
Ingredients you’ll need
A handful of simple, minimal ingredients (most of which are seasonings) is all that’s needed to make this sweet potato fries recipe. You’ll find exact measurements and a printable recipe in the recipe card at the bottom.
- Sweet potatoes: The star of the dish! They are naturally sweet, have a vibrant color and are filled with nutrition.
- Olive oil: Helps the spices adhere to the fries and ensures they get nice and crisp in the oven.
- Cornstarch: A secret (optional) ingredient for achieving an extra crispy exterior.
- Garlic powder: Infuses the fries with a subtle savory kick and depth of flavor.
- Paprika: Adds a touch of smoky warmth. Use smoked paprika for more of a smoky taste.
- Salt and black pepper: Essential seasonings to balance sweetness and bring out the delicious flavor.
Variations and substitutions
There are so many different ways to season sweet potato fries! Here are some tasty options:
- Make them spicy: Add chili powder, cayenne pepper, or crushed red pepper flakes for heat.
- Sweet & savory: Sprinkle with cinnamon and a touch of brown sugar for a sweet twist.
- Add herbs: Toss with dried rosemary, thyme or Italian seasoning for more of an herby flavor.
- Cheese fries: Add grated Parmesan cheese after baking for a cheesy finish.
How to cut sweet potato fries
One of the main keys to making crispy sweet potato fries is to cut them into THIN evenly sized wedges, so that they all bake the same. I like to buy sweet potatoes that aren’t super curvy and are a little longer in size vertically. It makes cutting the sweet potatoes into a french fry shape a little easier.
- Peel the sweet potato and then cut off the ends. I use this vegetable peeler to peel my sweet potatoes and it makes it way easier.
- Then, slice the sweet potato in half horizontally, creating two equal-sized pieces about 3-inches long.
- Next, cut the pieces in half vertically. Once you have 4 pieces, cut each piece in half vertically again to make 8 pieces.
- Slice each piece vertically into 1/4-inch fries.
TIP: Since the sides of the sweet potatoes are rounded, I like to slice them off vertically to flatten the surface.
How to make this recipe
My top 3 tips to creating EXTRA crispy sweet potato fries when baking: Make sure your slices are just thick enough, about 1/4″ to 1/2″ thick. Next, soak the slices in ice cold water to take away any extra starch or moisture. Next, completely dry them with a paper towel or kitchen towel by patting them dry. Finish by following the recipe directions and use cornstarch. Here’s how:
Step 1. Once you’ve cut the sweet potatoes into fry-shaped pieces about ¼″ wide and ¼″ thick, to make them extra crispy, soak the slices in ice cold water for at least 30 minutes.
Step 2. Meanwhile, stir together the cornstarch with the spices in a small bowl.
Step 3. Make sure to pat the fries completely dry. Then, add them to a large bowl and toss them in the olive oil. Sprinkle on the spice mixture and toss until they are evenly coated and the cornstarch has soaked into the oil.
Step 4. Spread them out on 2 rimmed baking sheets. Be sure they are not overlapping. Baking one pan at a time (on the top rack) will yield the best results. You don’t have to use a rack on top of the cookie sheet, but it works best.
Step 5. Bake until brown and crisp on the bottom, about 12-15 minutes, then flip and cook until the other side is crisp, about 10-12 minutes.
Step 6. Serve hot and with additional salt & pepper as desired. Enjoy dipped in ketchup, ranch dressing or another favorite sauce!
Helpful tips
Making sweet potato fries is super easy! Plus, when you make them at home, you get to control the ingredients and they taste even better than store-bought. Here are some of my top tips, so they turn out perfect every time:
- Cut evenly: Slice the sweet potatoes into uniform strips to ensure they bake evenly. Thinner fries crisp up better than thick ones.
- Don’t overcrowd: Spread the fries in a single layer on the baking sheet, leaving space between each fry. Overcrowding traps steam and prevents crisping.
- High heat: Bake at 425°F to achieve crispy edges. Flip the fries halfway through cooking for even browning.
- Cool before serving: Let the fries cool for a few minutes after baking to allow them to crisp up further.
Frequently asked questions
This usually happens if the fries are too crowded on the baking sheet or not dried properly after soaking. Make sure to spread them in a single layer with space between each fry.
Peeling is optional! The skin adds extra texture and nutrients, but you can peel them if you prefer skinless fries.
Popular options include ketchup, garlic aioli, honey mustard, or spicy mayo. I love ranch dip too!
Yes! Air frying is a great alternative for crispy fries. Preheat and cook at 380°F for 6-8 minutes, then shake the air fryer basket and continue to cook about 6 more minutes. You will probably need to cook in 2 or 3 batches, depending on the size of your basket, so they are not overcrowded. Timing may vary based on your air fryer.
Storage recommendations
Sweet potato fries are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some crispiness.
You can freeze uncooked fries after cutting and soaking. Dry thoroughly, then arrange them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Bake directly from frozen when ready.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Crispy Baked Sweet Potato Fries
Ingredients
- 2 pounds sweet potatoes, peeled
- 2 tablespoons olive oil
- 2 teaspoons cornstarch, optional for extra crispiness
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425ºF. Line two large, rimmed baking sheets with parchment paper. If you have a rack to place on top of the baking sheet, that works even better. And the best part, you don’t even have to flip because the heat circulates all around!
- Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly.
- For extra crispy sweet potato fries, soak uncooked fries in ice cold water for at least 30 minutes or overnight. Pat completely dry.
- Add the fries to a large, dry bowl and toss them in the olive oil.
- Mix the cornstarch and seasonings in a small bowl. Then, sprinkle over the sweet potatoes and toss until they are evenly coated and the cornstarch has soaked into the oil. Spread them out on 2 rimmed baking sheets. Be sure they are not overlapping. Baking one pan at a time (on the top rack) will yield the best results.
- Bake until brown and crisp on the bottom, about 12-15 minutes, then flip and cook until the other side is crisp, about 10-12 minutes. Serve hot and with additional salt & pepper as desired.
Notes
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I love sweet potatoes and have never been successful with baked fries. This recipe worked really well! A total keeper.
So happy to hear that! Thanks so much for your comment!
These were super crisp and flavorful. My family loved these.
These were so full of flavor and turned out perfectly crispy!
I loved these sweet potato fries! They were so delicious and way more healthy than the deep-fried version!
These were delicious! Love that you included a selection of dips to go with the fries!
You really nailed the crispiness on these fries! We loved them! Perfection!
sweet potato fries are my FAVORITE and this was such a perfect recipe! thank you!
This was really amazing! My kids can’t wait for me to try it again!
These were highly addictive! Love this sweet and spiced combo!
I loved these sweet potatoes fries! Perfectly seasoned and crispy!
Great recipe. Works wonderfully well for low fat, oven baked version of SPF. Highly recommend!