Crispy Baked Sweet Potato Fries

woman's hand dipping sweet potato fries into ketchup

Crispy Baked Sweet Potato Fries

My absolute FAVORITE Crispy Baked Sweet Potato Fries that are super flavorful and seasoned to perfection! These are the perfect healthy side dish!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 35

soaking time 30

Total Time 1 20

Servings servings

Calories 272

Author Kim

Ingredients

2 pounds sweet potato
2 tablespoons cornstarch
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic salt
Salt & pepper to taste

Instructions

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.

Notes

STORAGE SUGGESTIONS: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 4 days. To retain their crispness, reheat in an oven or toaster oven 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.

MAKE JUST TWO SERVINGS: We love leftover sweet potato fries, but you can cut this recipe in half, if desired. Divide the ingredients by 2 and use 1 pan. Flip after 15 minutes and keep an eye on them—they will be done 5 to 15 minutes later.

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