Sweet potato fries have one problem: they get floppy. Not these. The secret is cornstarch and a hot oven.
You’ll get fries with a crunchy exterior, a soft and sweet interior, and a smoky, salty kick. Dip them in aioli or spicy mayo and try not to eat the whole tray.
Ingredients
Serves 2-3.
- 2 large sweet potatoes
- 2 tablespoons cornstarch (the crispy secret)
- 2 tablespoons olive or avocado oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Optional: pinch of cayenne for heat
Step-by-Step Instructions
Step 1: Prep and Cut
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel sweet potatoes (or scrub well and leave skin on).
- Cut into even ¼-inch fries. Thinner = crispier.
Step 2: The Cornstarch Trick
- Place cut fries in a large bowl. Sprinkle with cornstarch and toss to coat evenly.
- Add oil, salt, paprika, garlic powder, pepper, and cayenne. Toss again.
Step 3: Bake, Don’t Crowd
- Arrange fries in a single layer on the baking sheet. Leave space between them or they’ll steam (not crisp).
- Bake for 15 minutes. Flip with a spatula. Bake for 10-15 more minutes until edges are dark and crispy.
Step 4: Serve Fast
- These get less crispy as they sit. Serve immediately with ketchup, chipotle mayo, or garlic aioli.
Summary
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Yield: 2-3 servings
Difficulty: Easy
Storage Notes
Leftovers:
Sweet potato fries do not reheat well—they get soft. If you must, reheat in an air fryer at 400°F for 3-4 minutes or in a hot oven on a wire rack.
Make-Ahead Prep:
Cut the fries and store them in a bowl of cold water in the fridge for up to 24 hours. Dry them VERY thoroughly before adding cornstarch and oil.
Never Microwave:
Microwaving = sad, limp fries. Just don’t.
