Crispy Sweet Potato Fries

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.

Baked Crispy Sweet Potato Fries | A Couple Cooks

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 year. We gave up after several failed attempts where the fries turned into a pile of mush in the oven (have you been there, too?). But we finally found the trick. Here’s what to do to get the perfect crispy sweet potato fries!

More fries recipes? Baked French Fries, Homemade French Fries or Perfect Seasoned Fries

The trick to perfect sweet potato fries

Finally: a sweet potato fries recipe that’s slightly crispy on the outside, perfectly seasoned, and lusciously sweet on the inside! But 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 trick? Add a light coating of cornstarch to the potatoes while baking! This method helps most of the fries to become slightly crispy on the outside: though you will find stragglers that are soft. They’re best fresh from the oven; sitting time afterwards allows them to become mushy.

Video: How to cut potatoes into fries

Wondering exactly how to cut potatoes into fries? Here’s our quick tutorial showing me cutting fries in our kitchen!

How to make crispy sweet potato fries: some tips!

Here are a more notes and tricks on how to make crispy sweet potato fries:

  • Coat with cornstarch. As noted above, the trick to making truly crispy oven-baked sweet potato fries is using cornstarch to give the fries a slightly crunchy exterior.
  • Keep as far apart on the baking sheet as possible. 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.
  • Sweet potatoes will not crisp up as much as standard potatoes. The sweet potato has much more moisture than a russet potato. However, it is possible to get relatively crispy exterior with this method.
  • Fries become soft as they sit: so serve right away! Because the fries become soft as they sit, they are best served warm from the oven. If you like dipping your fries in something, might we 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!

More sweet potato recipes

This crispy sweet potato fries recipe is…

Vegan, dairy free, plant based, vegetarian, and gluten-free.


Crispy Sweet Potato Fries

1 Star2 Stars3 Stars4 Stars5 Stars (41 votes, average: 4.15 out of 5)

  • Author: A Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


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


  1. Preheat the oven to 425°F.
  2. Cut the potatoes into fries (watch the video below): 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. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video below!
  3. Place the fries in a large bowl; drizzle with the olive oil, then add the garlic powder, kosher salt (less if using table salt), chili powder, and cornstarch. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. 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.)
  6. 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.)
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: crispy sweet potato fries, sweet potato fries, baked sweet potato fries

Looking for more healthy side dish recipes?

Outside of these crispy sweet potato fries, here are a few more side dish recipes on A Couple Cooks:

Last updated: August 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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.

Alex Overhiser

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 recipe 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.


  • Reply
    shanna mallon
    April 20, 2014 at 10:05 pm

    Guys! That picture is KILLER.

    • Reply
      April 21, 2014 at 8:38 am

      Thanks Shanna :)

  • Reply
    Chrystin @ A Mate & a Rottweiler
    April 20, 2014 at 10:37 pm

    Mmmm I love sweet potatoes!! I actually just had them tonight with dinner, but I’m always looking for different ways to make them and incorporate them into meals. I can’t wait to try this cornstarch trick!

    Kisses from Buenos Aires xx

  • Reply
    molly yeh
    April 20, 2014 at 10:47 pm

    my favorite sweet potato fry method is i make my boyfriend order them at restaurants and then steal all of them off of his plate because if you don’t order them yourself, the calories don’t count, amiright? (but i should probably come to terms with the lies i tell myself and make your recipe…)

  • Reply
    Tieghan Gerard
    April 20, 2014 at 11:30 pm

    I love that photo!! And these fries!! :)

    Oh and I cannot wait to try out the cornstarch. Cool!

    Oh AND I have to tell you guys, we are getting chickens! Taking classes next month an hopefully getting 3 this summer. So excited for fresh eggs! :)

    • Reply
      April 21, 2014 at 8:39 am

      That’s awesome Tieghan! Can’t wait to hear how it goes!

  • Reply
    April 20, 2014 at 11:35 pm

    I love sweet potatoes and have suffered from many a soggy chip (from the uk so just can’t bring myself to call them fries!) so will certainly be trying this method.

  • Reply
    Nazia @ This Baker Girl Blogs
    April 21, 2014 at 2:15 am

    Love love love sweet potato, so these fries are definitely next on my list of things to try :)

  • Reply
    April 21, 2014 at 7:59 am

    Accidentally ate all my sweet potato fries a couple of nights ago out to dinner. Oops! Just can’t resist them though! I am having trouble getting half my family on board with sweet potatoes, so will try your method at home for a healthier sweet potato fry and see if they will go for it. Maybe the extra seasonings will bring them over to the sweet potato side finally. Then again, more for me if they decline… Yum!

  • Reply
    Katie @ Whole Nourishment
    April 21, 2014 at 11:05 am

    I like your idea of “gateway” food. And you’re so right, it’s about changing the way we think about what real food is that changes expectations, for the better! Love the chili powder on these.

  • Reply
    Katrina @ Warm Vanilla Sugar
    April 21, 2014 at 11:35 am

    I love sweet potatoes so much! This recipe looks lovely!

  • Reply
    Matt Robinson
    April 21, 2014 at 1:01 pm

    Love sweet potato fries and these look absolutely amazing!

  • Reply
    Hiba Shibu
    April 21, 2014 at 4:56 pm

    Looks so delicious

  • Reply
    Valentina @Hortus
    April 22, 2014 at 4:22 am

    Sweet potato was such a revelation. Sweet potato fries are the best! I like to cut them a but thick, and usually make them with celeriac as well. I use a light dusting of fine breadcrumbs – a trick my mom taught me, and it’s AMAZING.

  • Reply
    cath t
    April 22, 2014 at 1:00 pm

    I just read this recipe and am intrigued by the addition of corn starch for crispiness. I’m looking forward to trying SP fries this way. I’m a little confused by the proportions of spices–2 teaspoons in the ingredients list and 1 tablespoon (the equivalent of 3 teaspoons) in the body of the recipe. In the end, it really depends on how hot your chili powder is and what your tastes are. Also, it would help to put “kosher” in your ingredients list, not just in the body of the recipe. If you missed that point as you were preparing them and you used table salt, they’d potentially be too salty. Thanks for the tip. SP fries are great.

    • Reply
      April 22, 2014 at 2:07 pm

      Great catch! I’ve made a note about the kosher salt in the recipe as well. We use kosher salt in all of our recipes, but you’re absolutely correct that they are not interchangeable, though many people may believe them to be! We’ve been pondering a post on salt and it might be a great time to bring that up again. Thanks for your comment!

  • Reply
    April 23, 2014 at 9:40 am

    I’ve yet to find a good source of sweet potato fries on this side of the Atlantic so I’m just going to have to make them aren’t I? Corn starch is such a helpful tip!

  • Reply
    Lindsay @ The Live-In Kitchen
    April 23, 2014 at 9:53 am

    I love sweet potatoes! I just wish my husband felt the same way. He had some bad sweet potato/squash experiences as a kid and now he’s totally against them. It can make it hard to plan healthy meals that I would otherwise find delicious.

  • Reply
    April 23, 2014 at 2:50 pm

    I have been there and seeing your picture on instagram gave me hope :D
    I just don’t have any cornstarch at hand.. because I don’t usually use it or I would have tried the recipe right away.

    Happy cooking^^

  • Reply
    July 20, 2014 at 9:50 am

    It’s interesting to me that sweet potatos are the new, sexy tuber. Growing up i the South, this is a staple food that I’ve eaten weekly my entire life: baked, candied (yum!) , as a fried, scalloped, and mashed. I like your recipe, though, and I’ve used one similar to it to make baked fries, and it comes out well.

  • Reply
    Amanda R
    August 28, 2014 at 10:28 pm

    I was very excited to try the corn starch idea but ended up being very disappointed :( !!!! I followed the recipe exactly and ended up with fries covered in powdery corn starch and minimal crunch. Many of them burnt even when I put them in for a shorter time than recommended (despite the fact that they were uniform in size as I used a special french fry cutter). I prefer using my oil-less fryer and plain sweet potato. Sorry!

  • Reply
    August 25, 2019 at 7:38 pm

    Would arrowroot flour/powder work instead of the cornstarch?

    • Reply
      Alex Overhiser
      August 25, 2019 at 8:50 pm

      We haven’t tried it, but I bet it would work!

  • Reply
    Michelle S
    January 26, 2020 at 7:03 pm

    I have always struggled to find the right texture when making sweet potato fries. We’ll struggle no more!!! These bake up perfectly- crispy outside and tender inside. I was skeptical of the chili powder but it makes these awesome!!!

    • Reply
      Alex Overhiser
      January 27, 2020 at 10:02 am

      Glad you loved it!

  • Reply
    Aradhana Das
    February 10, 2020 at 7:42 am

    To make it crispy use rice flour along with corn starch one to one ratio.
    Do not take on high temperature. Crispy means taking out moisture. So bake on Lyle lower temperature. In high temp it gets cooked and become mushy. Try it and please reply.

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