Sweet potato fries are the perfect balance of sweet and salty. Crispy edges. Tender centers. Baked, not fried. Way better than regular fries.
Thirty minutes. One pan. Highly addictive.
Ingredients
Serves 4.
- 2 large sweet potatoes (about 2 lbs)
- 2 tbsp cornstarch (secret to crispiness!)
- 2 tbsp olive or avocado oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: cayenne pepper for heat, fresh parsley for garnish
- Dipping sauce: aioli, chipotle mayo, or ketchup
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Cut the Fries
- Peel sweet potatoes (or leave skin on). Cut into ¼-inch thick sticks, as uniform as possible.
Step 3: Coat for Crispiness
- In a large bowl, toss fries with cornstarch until evenly coated. (This is the crispy secret!)
- Add oil, paprika, garlic powder, salt, pepper, and cayenne. Toss again.
Step 4: Bake
- Arrange fries in a single layer on the baking sheet. Don’t overcrowd.
- Bake for 15 minutes. Flip. Bake 10-15 more minutes until crispy and browned at the edges.
Step 5: Serve
- Garnish with parsley if desired. Serve immediately with your favorite dip.
Summary
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best fresh—sweet potato fries get soggy fast. Leftovers keep in fridge for 2 days. Reheat in air fryer or oven at 400°F for 5 minutes (microwave makes them mushy). Make only what you’ll eat.
