Baked Sweet Potato Fries

My Go-To Recipe for Sweet Potato Fries

These baked sweet potato fries have become a go-to in my kitchen. They get nicely crisp in the oven without any deep frying, thanks to a simple cornstarch coating. The natural sweetness of the potatoes pairs perfectly with a sprinkle of salt, you won’t miss the greasy version.

Why This Sweet Potato Fries Recipe Works

• You get crispy fries without the mess of deep frying.
• The cornstarch coating is the key to that golden crunch.
• Simple ingredients you probably already have.

Key Ingredients for Sweet Potato Fries

• Sweet potatoes: Choose firm, medium-sized sweet potatoes with smooth skin. Orange-fleshed varieties like Beauregard offer the best sweetness and color.
• Cornstarch: This is the secret to crispiness; don’t skip it. Arrowroot powder can be used as a substitute.
• Olive oil: Use a good-quality olive oil for flavor, but avocado oil also works well.

Kitchen Tools You’ll Need

• Two rimmed baking sheets
• Parchment paper
• Sharp knife
• Large bowl for soaking
• Colander
• Spatula

Tips for Making the Crispiest Sweet Potato Fries

Soaking the cut sweet potatoes in ice water for 30 minutes removes excess starch, which helps them crisp up. After draining, dry them thoroughly, any extra moisture will steam the fries instead of browning them.

Toss the fries with olive oil first, then sprinkle with cornstarch to ensure an even coating. Arrange them in a single layer on parchment-lined sheets without touching; crowding traps steam and makes them soggy. Halfway through, flip them and swap the pans between racks for even browning.

The Science Behind Crispy Oven Fries

The ice water bath is a classic technique used in French fries to remove surface starch, preventing fries from sticking together and promoting a crisp exterior. It also helps the potatoes maintain their shape during baking. Cornstarch, on the other hand, absorbs any remaining moisture and creates a thin, crunchy crust when combined with high heat, the same trick used for crispy oven-baked chicken wings.

How to Pick Sweet Potatoes for Fries

For the best results, look for sweet potatoes that are small to medium-sized, firm, and free of soft spots or blemishes. Larger sweet potatoes can be woody and less sweet. Orange-fleshed varieties, such as Beauregard or Jewel, are ideal because they are naturally sweet and creamy when baked. Avoid white or purple sweet potatoes for this recipe, as they tend to be less sweet and starchier.

Easy Sweet Potato Fries Variations

You can easily change up the flavor by adding spices before baking. Try smoked paprika and garlic powder for a savory kick, or a pinch of cayenne for heat. For a sweet twist, toss the baked fries with cinnamon and a little sugar. You can also swap the olive oil for avocado oil if you prefer.

What to Serve with Sweet Potato Fries

These fries pair well with just about anything. Serve them alongside burgers, grilled chicken, or a classic turkey sandwich. For dipping, try ketchup, chipotle mayo, or a simple garlic aioli. They also make a great snack on their own.

Storing Leftover Sweet Potato Fries

Store leftover fries in an airtight container in the refrigerator for up to 4 days. They will lose some crispiness, but you can reheat them to restore texture.

How to Freeze Sweet Potato Fries

To freeze, spread the uncooked cut fries in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. Bake them directly from frozen, adding 5 to 10 minutes to the total baking time.

Best Way to Reheat Sweet Potato Fries

Reheat leftover fries in a 400°F oven for 5 to 7 minutes, or in an air fryer at 375°F for 3 to 4 minutes. Avoid the microwave, which will make them soggy.

Sweet Potato Fries FAQs