Last Updated on January 19, 2021 by Kathryn Donangelo
These Crispy Baked Sweet Potato Fries are perfectly seasoned and make the best side dish for just about any meal! Beware, these fries are addicting!
There is so much to love about these Crispy Baked Sweet Potato Fries.
You can feel 100% guiltless about these fries. I love these fries because they are crispy, easy to make, and extremely satisfying. I’m not a fan of soggy fries so I learned a few tricks to making these crispy just as they should be!
- Adding cornstarch to the coating mixture.
- Make sure there is plenty of space between each fry on the baking sheet.
Did I mention these fries are healthy? Yup! Sweet potatoes are rich in vitamins and nutrients such as vitamin A, potassium, calcium, iron and magnesium. Serve a side of these healthy fries up with your next chicken or beef dinner. Or enjoy them as a snack for any time of the day.
My favorite and easiest way to get these evenly coated is to place them in a large gallon ziplock bag and shake. This will ensure every inch of the sliced fries will be evenly coated and well seasoned.
INGREDIENTS TO MAKE THESE SWEET POTATO FRIES
- Sweet potatoes
- Olive oil
- Salt + pepper
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Cayenne pepper (optional)
- Red pepper flakes (optional)
- Parsley (optional)
HOW TO MAKE THESE SWEET POTATO FRIES CRISPY
I have tested these Crispy Baked Sweet Potato Fries by soaking them in water for an hour to remove excess starch and I also tested them without soaking them in water and simply adding cornstarch to coat the fries. The verdict: they came out just as crispy without soaking them in water and it saves an hour of time- woo hoo!
- Make sure you add 3 tablespoons of cornstarch to your fries and evenly coat them. This will make the exterior crunchy and the middle will be soft.
- Leave enough space in between each fry. You do not want them to touch otherwise it will create steam and that will create a soggy fry. No soggy fries are allowed here!
FAVORITE DIPPING SAUCES
These sweet potato fries pair perfectly with just about any of your favorite dipping sauces. Some of my top favorite dipping sauces are Ranch dressing, Blue Cheese dressing, BBQ sauce, Honey Mustard sauce, Ketchup, and hot sauce. You can create your own dipping sauce by adding 3/4 cup of mayonnaise with 1/4 cup of ketchup as well!
LEFTOVERS
If you have leftovers, be sure to store in an airtight container in the refrigerator for up to 4-5 days. When ready to eat, bake the fries in the oven at 425 degrees F and bake for 5-8 minutes.
MAKE AHEAD
If you want to make your life a tiny bit easier you can make these fries ahead of time, flash freeze them and then pop them in the oven! To flash freeze the fries, place them in a single later on a cookie sheet and freeze until they begin to harden- about an hour. Remove and place the frozen fries in an airtight container (that is freezer safe) and store for up to 12 months. When ready to reheat simply follow the same directions below (step 3).
LOOKING FOR OTHER SIDE DISH RECIPES? TRY THESE!
- Air Fryer Baked Potatoes Recipe
- Herb-Roasted Sweet Potatoes
- Garlic Parmesan Smashed Potatoes
- Broccoli Cheddar Twice-Baked Potatoes
- Garlic Parmesan Brussels Sprouts
- Loaded Cheesy Cauliflower Bake
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Crispy Baked Sweet Potatoes
Ingredients
- 3 medium sweet potatoes; peeled and cut into 1/4 inch sticks
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 3 Tbsp. cornstarch
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 3 Tbsp. olive oil
- 1/4 tsp. cayenne pepper (optional)
- 1/2 tsp. red pepper flakes (optional)
- chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 425 degrees F. Cut the peeled sweet potatoes lengthwise into 1/4 inch sticks and place in a large gallon ziplock bag.
- Add the salt, pepper, cornstarch, paprika, garlic powder, onion powder, and oil. Make sure to leave air in the bag, zip, and shake until the fries are evenly coated.
- Line 2 cookie sheets with parchment paper and spread the fries between both sheets in an even layer- leaving space between each fry. You do not want to create steam as it will cause the fries to get soggy. Do not crowd the sheets.
- Bake for 20 minutes on one side and then flip. Bake them for another 10-15 minutes until crispy and golden brown. Be sure to watch them carefully as the cooking time can depend on the thickness and heat of your oven.
- Remove from the oven and spinkle with sea salt and parsley. Allow the fries to cool for 5 minutes and enjoy immediately!
Notes
- It is important to cut the fries evenly so they can all cook at the same rate.
- If you want to add some spice to your fries add 1/4 teaspoon of cayenne pepper and 1/2 teaspoon of red pepper flakes to the coating mixture before baking.
- Make sure to use a large and sharp knife when cutting the fries! Carefully cut each potato in half and place the cut side down and cut each half into thin slices. Cut those slices into 1/4 inch fries.
Seriously, Kathryn – this is such a fantastic post! You know I love healthy recipes that highlight nutritious veggies, so that was a win already. But what I really loved was all the research and testing you did to figure out the very best way to make sure the fries come out really crispy. It’s awesome to know I don’t have to waste time with the soaking step! I also was excited to see your tips for leftovers, and especially for freezing these ahead of time – no need to buy less healthy store-bought sweet potato fries when these are so awesome and can be frozen ahead!
I love getting a big basket of crispy sweet potato fries from restaurants but these fries taste even better and they are made right at home!