Crispy Baked Sweet Potato Fries
My absolute FAVORITE Crispy Baked Sweet Potato Fries that are super flavorful and seasoned to perfection! Fries are pretty much the best side ever and this sweet potato version is sweet, savory and absolutely incredible! Serve your baked sweet potato fries alongside burgers, steaks or really anything and watch the rave reviews come in.
These baked sweet potato fries are seriously amazing and are such a delicious, healthy side dish. They turned me into a sweet potato lover and now I make all types of sweet potato dishes, like sweet potato black bean casserole, sweet potato salmon cakes and sweet potato black bean burritos. Yum!
Over the years, I’ve learned a few ways to make my sweet potato fries even more crispy. I’m sharing all of my top tips below. Let’s get to baking!
How Do You 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 potato fries 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 Do You Make Crispy Baked Sweet Potato Fries?
- Make sure to cut your sweet potatoes 1/4″ thick.
- Soak your sweet potatoes in cold water for at least 30 minutes (it draws out the extra starch and moisture).
- Line your pans with foil or parchment paper.
- Add the sweet potato fries to a large bowl or bag and toss with cornstarch, so you have a thin coating.
- Make sure to line the sweet potatoes fries in a single layer, don’t crowd the pan.
- Bake at a high heat of 425ºF. Any lower, and your fries will be soggy. Any higher, and the oil will start smoking. Plus, at higher temps your fries will turn from crisp to burnt way too fast.
- Flip the fries half way through baking to make sure each side is evenly crisp.
Seasoning For Baked Sweet Potato Fries
There are so many different ways to season sweet potato fries! In this recipe, I gave these fries a slight kick of heat with the added paprika, but below are a few of my other favorites.
- Classic sweet potato fries: Oil, salt, pepper & garlic powder
- Cinnamon-sugar sweet potato fries: Oil, salt, cinnamon & sugar
- Rosemary sweet potato fries: Oil, salt, pepper, garlic powder and rosemary
How To Bake Sweet Potato Fries
Making sweet potato fries is super easy! I love to make them myself because they are so much healthier than store-bought and taste even more delicious! Just follow the simple instructions below to get started. Scroll to the end of the post for the printable sweet potato fries recipe.
- Preheat the oven to 425°F. Line a baking sheet with nonstick foil or parchment paper. If using foil, lightly spray with non-stick cooking spray.
- Cut the sweet potatoes into thin wedges (about 1/4″ x 3″).
- Place sweet potatoes in a single layer on the prepared baking sheet. Toss with olive oil. Then bake for 15-20 minutes. Mix together the seasonings and sprinkle evenly over the fries. Then flip them and bake an additional 10-15 minutes, or until crisp. Enjoy baked fries while hot!
Baked Sweet Potato Fries Dipping Sauce
If you’re looking for a yummy condiment to dip your sweet potato fries in, try this Whole30 Ranch Dip! It is SO easy to make and my family loves it. Other delicious Whole30 compliant dip ideas are Primal Kitchen ketchup, Easy Chipotle Ranch Dip or Avocado Cilantro Lime Dip.
Crispy Baked Sweet Potato Fries
- 2 pounds sweet potato
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- Salt & pepper to taste
- Preheat the oven to 425ºF. Line two large, rimmed baking sheets with parchment paper.
- 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.
- Toss fries in cornstarch and then olive oil. Toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
- Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet. Arrange fries in a single layer and don’t overcrowd; otherwise they won't crisp up. Bake for 20 minutes.
- Meanwhile mix together the seasonings. After 20 minutes of baking, sprinkle seasonings evenly over the fries. Then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
- Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt. Sprinkle with salt & pepper to taste.