Crispy Baked Sweet Potato Fries

Sweet potato fries on a plate with ketchup.

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.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 20

Cook Time 30

soaking time 30

Total Time 1 20

Servings servings

Calories 272

Author Kim

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

Storage: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 3 days. To retain their crispness, reheat in an oven or air fryer until warmed through and crisp.

Make ahead: You can peel and slice the sweet potatoes up to 2 days in advance. To prevent them from browning, place the fries in a bowl large enough to contain them and fill the bowl with water. When you’re ready to bake, drain and thoroughly pat the fries dry with lint-free tea towels before proceeding with the recipe.

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