Do you want to make sweet potato fries in the oven? These crispy sweet potato fries require very little oil to brown in the oven. Our secret? We use a little cornstarch to get a perfectly crunchy fry.
Most people don’t become interested in healthy eating overnight; at least, we didn’t. It took a few “gateway” foods to get us interested, one of which was the sweet potato. A few meals of loaded sweet potatoes and we were hooked, not only on the potato itself, but the concept that healthy eating could be vibrant and delicious. And what’s a more satisfying in a gateway food than fries? We’ve been searching for a no-fail crispy sweet potato fries recipe for years, but it’s been hard to come by. We gave up after several failed attempts where the fries turned into a pile of mush in the oven (have you been there, too?).
Related: Oven Baked Restaurant Style Fries
We got the bug again recently, and this time they finally turned out as we’d hoped: slightly crispy on the outside, perfectly seasoned, and lusciously sweet on the inside. A word of warning: don’t expect these to be crispy like standard fries; the moisture content in sweet potatoes makes it almost impossible to crisp up in the oven (unless they’re burned—been there too!). The cornstarch method helps most of the fries to become slightly crispy on the outside, but you’ll find stragglers that are soft. They’re best fresh from the oven; sitting time afterwards allows them to become mushy.
How to make crispy sweet potato fries
The trick to making truly crispy oven-baked sweet potato fries is using cornstarch to give the fries a slightly crunchy exterior. You’ll also need to bake these sweet potato fries at a high temperature and keep them from touching each other as much as possible while cooking. While the sweet potato doesn’t crisp in the same way as the standard potato, it is possible to get relatively crispy exterior with this method. Note that the fries do become soft as they sit, so they are best served warm from the oven. If you like dipping your fries in something, might I recommend this homemade honey mustard? The combination of sweet potatoes and tangy honey mustard is hard to beat!
Once you’ve adjusted your expectations to the baked sweet potato fry, you’ll find they’re addicting-ly delicious: an ideal gateway into the world of whole food eating.
Do you have a favorite sweet potato fry method? Let us know!
Looking for more sweet potato recipes?
- Loaded Sweet Potato Rounds
- Loaded Sweet Potato Skins with Kale
- Broccoli Cheese Stuffed Sweet Potatoes
- Moroccan Chickpea and Sweet Potato Stew
- Shaved Brussels Sprout and Sweet Potato Salad
- Sweet Potato and Black Bean Enchiladas
- Sweet Potato and Red Onion Galette
- Sweet Potato, Black Bean and Green Chile Enchiladas
This recipe is…
This crispy sweet potato fries recipe is vegan, dairy free, plant based, vegetarian, and gluten-free.Print
These crispy sweet potato fries require very little oil to brown in the oven. Our secret? We use a little cornstarch to get a perfectly crunchy fry.
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 2 1/2 tablespoons cornstarch
- Preheat the oven to 425°F.
- Wash the sweet potatoes, leaving on the skin. Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a 1/4-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. (See this video for inspiration, though our method is slightly different.) The pieces can be uneven, but aim for as uniform of thickness as possible.
- Place the fries in a large bowl; drizzle with 2 tablespoons olive oil, then add 1 teaspoon garlic powder, 1 teaspoon kosher salt (less if using table salt), 2 teaspoons chili powder, and 2 1/2 tablespoons cornstarch. Mix thoroughly to combine.
- Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
- Bake 15 minutes on one side, then flip the fries and bake 10 to 15 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. (If the majority of the fries seem soft, continue to cook.)
- Cool for about 5 minutes, then serve immediately. Some fries may be slightly soft, but the outside of the majority of the fries will be crispy. (Note: Fries are best right out of the oven; they become softer as they sit.)
Adapted from Sally’s Baking Addiction
Keywords: crispy sweet potato fries, sweet potato fries, baked sweet potato fries
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.