Baked Sweet Potato Fries

Why You’ll Love This Recipe

I make these fries whenever I want a side dish that feels like a treat but doesn’t need a fryer. Tossing the cut potatoes in a little cornstarch before the oil is the trick that gives them crisp edges instead of soggy middles. They use just a few pantry ingredients, they bake on a single sheet pan, and the sweet and smoky flavors work with burgers, sandwiches, or a simple bowl of dip. They’re also naturally gluten-free and easy to scale up for a crowd.

Ingredients

For the fries

• 700 g (about 1½ lb) sweet potatoes (about 2 large)
• 1 tbsp cornstarch (cornflour)
• 2 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp fine salt, plus more to taste
• ¼ tsp black pepper

For the quick dipping sauce

• 120 g (½ cup) plain Greek yogurt or mayonnaise
• 1 tbsp lime or lemon juice
• 1 small garlic clove, grated
• 1 tsp honey or maple syrup
• Pinch of salt

Directions

1. Heat the oven. Preheat to 230°C (210°C fan / 450°F) and position a rack in the lower third. Line a large baking tray with parchment paper.
2. Cut the potatoes. Peel the sweet potatoes if you like, then cut them into even sticks about 1 cm (⅜ in) thick. Even sizes mean even cooking.
3. Soak (optional). For extra crispness, soak the sticks in cold water for 30 minutes, then drain and dry very well with a clean towel.
4. Add the cornstarch. Place the dry fries in a large bowl, sprinkle with the cornstarch, and toss until they look lightly dusted.
5. Season. Add the oil, paprika, garlic powder, salt, and pepper and toss until every fry is coated.
6. Arrange. Spread the fries in a single layer on the tray, leaving space between them. Use two trays if needed, since crowding makes them steam.
7. Bake. Bake for 15 minutes, flip the fries with a spatula, and bake for another 10 to 15 minutes, until the edges are browned and crisp.
8. Rest. Let the fries sit on the tray for 5 minutes, as they crisp up further as they cool slightly.
9. Make the sauce. Stir together the yogurt, lime juice, garlic, honey, and salt while the fries bake.
10. Serve. Sprinkle with a little extra salt and serve hot with the dipping sauce.

Servings and Timing

• Serves: 4 as a side
• Prep time: 15 minutes (plus 30 minutes if soaking)
• Bake time: 25 to 30 minutes
• Total time: about 45 minutes, or 1 hour 15 minutes with soaking

Variations

• Cinnamon sugar: Skip the paprika and garlic and toss the hot fries with 1 tsp cinnamon and 1 tbsp sugar.
• Parmesan garlic: Toss with 2 tbsp grated Parmesan and a little chopped parsley straight out of the oven.
• Spicy: Add ¼ tsp cayenne or chili powder to the seasoning.
• Herby: Use dried rosemary or thyme in place of the paprika.
• Chipotle dip: Stir 1 tsp chipotle paste into the yogurt sauce.
• Air fryer: Cook at 200°C (400°F) for 12 to 15 minutes, shaking halfway through.

Storage and Reheating

Sweet potato fries are best eaten right away, but leftovers keep in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking tray and bake at 220°C (425°F) for 5 to 8 minutes, or use an air fryer for 3 to 4 minutes, until crisp again. I don’t recommend the microwave, as it makes them soft. You can freeze the cooked fries on a tray, then transfer them to a freezer bag for up to 2 months and reheat from frozen in a hot oven.

FAQs

Why are my sweet potato fries soggy?
Usually the tray was crowded, the oven wasn’t hot enough, or the potatoes were wet. Dry them well, give them space, and use a high oven temperature.

Do I have to peel the sweet potatoes?
No. The skin is edible and adds texture and fiber. Just scrub them well first.

Is the cornstarch necessary?
It’s not essential, but it makes a noticeable difference in crispness, so I recommend it.

Can I make them ahead?
You can cut the potatoes a day ahead and store them in cold water in the fridge. Drain and dry them thoroughly before baking.

Why are the edges burning before the centers are soft?
The sticks may be too thin or uneven. Aim for a consistent 1 cm thickness and flip them halfway through.

Can I use a different oil?
Yes. Any oil with a high smoke point works, such as avocado, canola, or sunflower oil.

Conclusion

These baked sweet potato fries are one of my favorite easy side dishes, with crisp edges, a soft center, and a sweet-savory flavor that goes with almost anything. Once you’ve nailed the basic method, it’s easy to swap in your favorite seasonings or dips. I hope they become a regular on your table, too.

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Crispy-edged, tender baked sweet potato fries seasoned with smoked paprika and garlic. Healthier than deep-fried, ready in about 40 minutes, and perfect as a side dish or snack with your favorite dipping sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: undefined
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 large sweet potatoes (about 2 lbs / 900 g), peeled or scrubbed
• 2 tbsp (30 ml) olive oil
• 1 tbsp cornstarch
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp black pepper
• Chopped fresh parsley, for garnish (optional)
• Ketchup, garlic aioli, or ranch, for dipping

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Instructions

1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Cut the sweet potatoes into evenly sized sticks, about 1/4 to 1/2 inch (0.6 to 1.2 cm) thick, so they cook at the same rate.
3. Soak the cut fries in a bowl of cold water for 20 to 30 minutes to draw out excess starch, then drain well.
4. Pat the fries completely dry with a clean kitchen towel or paper towels.
5. In a large bowl, toss the fries with the olive oil until evenly coated.
6. Sprinkle with the cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper, and toss until every fry is lightly coated.
7. Arrange the fries in a single layer on the baking sheets, leaving space between them so they roast rather than steam.
8. Bake for 15 minutes, then flip the fries and rotate the pans.
9. Bake for another 10 to 15 minutes, until the edges are golden and crisp.
10. Let rest for 5 minutes on the pan to crisp up further, then sprinkle with parsley and extra salt if desired. Serve hot with dipping sauce.

Notes

• Soaking, drying thoroughly, and adding cornstarch are the keys to crispy fries.
• Do not overcrowd the pans; use two sheets if needed.
• Cut fries to a uniform thickness for even cooking; thinner fries crisp faster but burn more easily.
• For an air fryer, cook at 400°F (200°C) for 12 to 15 minutes, shaking the basket halfway through.
• Try a sweet version with cinnamon and a pinch of brown sugar instead of the savory spices.
• Best served immediately. Reheat leftovers in the oven or air fryer to restore crispness.
• Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 195
• Sugar: 9 g
• Sodium: 340 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5.5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 5 g
• Protein: 2.5 g
• Cholesterol: 0 mg