Baked Sweet Potato Fries Recipe
Baked sweet potato fries offer a perfect balance of flavor, texture, and nutrition. Crisp on the outside and tender on the inside, these fries are an excellent side dish or snack that’s easy to make at home. Unlike traditional fries, these are baked to perfection and can be seasoned to your liking with a range of spices. Whether you’re looking for a healthier alternative to regular fries or simply craving something crispy and delicious, baked sweet potato fries are a go-to recipe that everyone will love.
Ingredients Breakdown
Sweet potatoes are the star of this recipe, bringing natural sweetness and vibrant color to the plate. Their soft texture contrasts beautifully with the crispiness achieved by baking. Extra-virgin olive oil helps in the crisping process while also imparting a rich flavor. Cornstarch acts as the secret ingredient here, giving the fries their coveted crunch. Finally, fine sea salt enhances the natural sweetness of the potatoes without overpowering them.
For those who want to personalize the dish, freshly ground black pepper, cayenne, and garlic powder can be added for extra flavor. Not only do these spices bring warmth and depth, but they also allow you to adjust the fries to your desired level of heat and seasoning. If you’re short on sweet potatoes, you can even experiment with using other root vegetables like parsnips or carrots for variation.
Step-by-Step Preparation
To get started, peel the sweet potatoes and cut them into even fry-like strips. The key here is to ensure that all your fries are of similar size, about ¼ inch thick, to guarantee even baking. Once cut, toss them in cornstarch and salt, making sure each fry is well coated. The cornstarch creates a barrier that absorbs moisture, ensuring the fries become crispy in the oven.
Drizzling olive oil over the fries helps them develop a golden, crunchy exterior. It’s important to toss them thoroughly so each fry is evenly coated. Spread the fries in a single layer on the parchment-lined baking sheets to prevent overcrowding, as too many fries in one area will result in soggy, steamed fries rather than crisp ones.
Baking Techniques for Perfect Sweet Potato Fries
The oven’s heat is your best friend in achieving crispy perfection. Set the temperature to 425°F and position the racks in the upper and lower thirds of your oven. This ensures that the fries bake evenly, with heat circulating around each fry. Bake the fries for about 20 minutes before flipping them.
Flipping the fries halfway through is essential for even browning. Using a metal spatula to flip them helps avoid breaking them apart, keeping each fry intact. Once flipped, rotate the baking sheets—this simple step ensures that the fries cook uniformly, avoiding burnt edges or undercooked centers. Bake for another 10 to 18 minutes, keeping an eye on the fries as they turn from a glossy orange to a matte finish. This is when they’re at their crispiest.
Recipe Tips & Frequently Asked Questions
How to avoid soggy fries:
Never overcrowd the pan. Spread the fries in a single layer to allow proper air circulation, which is crucial for achieving a crispy texture.
Adjusting spice levels to taste:
Feel free to customize the seasoning. If you enjoy heat, cayenne pepper is a great addition. For a more garlicky kick, increase the garlic powder. Balance the spice with freshly ground black pepper.
Using parchment paper:
Not only does parchment paper make cleanup easier, but it also helps prevent the fries from sticking to the pan, allowing them to bake evenly.
How can I make the fries crispier?:
If you’re craving extra crunch, you can bake the fries for a few more minutes, or reduce the oven temperature slightly and extend the baking time. This will allow the moisture to evaporate fully, making the fries even crispier.
Can I make these fries in an air fryer?:
Absolutely! You can follow the same preparation steps and cook the fries in an air fryer. They will likely take less time, around 10-15 minutes, depending on the thickness of the fries and the air fryer model.
How do I store leftover sweet potato fries, and can they be reheated?:
While sweet potato fries are best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to two days. To reheat, bake them at 375°F for 5-10 minutes until they regain their crispiness. Avoid microwaving as it will make them soft and soggy.
What to Serve With This Recipe
Baked sweet potato fries pair wonderfully with a variety of dips. For a classic option, serve them with ketchup. If you’re feeling adventurous, try a homemade aioli or a zesty yogurt-based dip with lemon and garlic. Spicy mayonnaise or sriracha aioli also make excellent choices if you want to add a bit of heat.
As for main dishes, these fries are perfect alongside burgers, chicken wraps, or even roasted meats. Their natural sweetness complements savory dishes beautifully, adding balance to heavier meals like steak or pulled pork sandwiches.
Serve your sweet potato fries immediately for the best texture—crispy on the outside, tender on the inside. If you’re looking to take them to the next level, consider adding some toppings before serving. A sprinkle of freshly chopped parsley, a dusting of parmesan cheese, or an extra pinch of seasoning can enhance the flavor even more. No matter how you choose to enjoy them, baked sweet potato fries are a delicious, versatile side that will become a staple in your kitchen.
Ingredients
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
2 pounds sweet potatoes (around 2 medium-large or 3 medium)
1 tablespoon cornstarch
Optional spices:
Freshly ground black pepper
Cayenne pepper
Garlic powder
Instructions
Begin by preheating your oven to 425°F, placing racks in the upper and lower thirds. Make sure the top rack is positioned about 6 inches from the heat source. Prepare two large, rimmed baking sheets by lining them with parchment paper to prevent the fries from sticking.
Peel the sweet potatoes and cut them into fry-like strips, roughly ¼ inch wide and thick. Aim for uniform pieces so they bake evenly. Divide the uncooked fries between the two prepared baking sheets.
Dust the fries with cornstarch, distributing 1 ½ teaspoons per pan, followed by a sprinkle of salt (¼ teaspoon per pan). Toss everything together to ensure an even coating of the powder. Drizzle olive oil over the fries, 1 tablespoon per pan, and toss again until the oil evenly covers the fries, and there are no powdery spots left. Use your fingers to rub any remaining cornstarch into the fries if needed.
Arrange the fries in a single layer, making sure they don’t overlap or crowd the pan—this ensures they crisp up properly. Place the pans in the oven and bake for 20 minutes. Flip the fries halfway through the cooking time, using a metal spatula to flip them in sections, ensuring they cook on all sides.
Once flipped, rearrange the fries evenly, moving any darker fries toward the center to prevent them from overcooking. Switch the position of the pans in the oven, with the one from the top moving to the lower rack and vice versa.
Continue baking for another 10 to 18 minutes, or until the fries achieve a crispy texture. You’ll notice the fries’ appearance shift from glossy to a puffed-up, matte finish when they’re close to done. Be vigilant as they can go from perfectly crisp to burnt quite quickly. If one pan finishes earlier than the other, that’s fine—simply remove the done fries while the rest finish cooking.
Once the fries are done, you can toss them with additional seasonings if you like. A dash of freshly ground black pepper, a pinch of cayenne, and some garlic powder will elevate their flavor. Serve warm and enjoy!
Baked Sweet Potato Fries Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- 2 pounds sweet potatoes around 2 medium-large or 3 medium
- 1 tablespoon cornstarch
- Optional spices:
- Freshly ground black pepper
- Cayenne pepper
- Garlic powder
Instructions
- Begin by preheating your oven to 425°F, placing racks in the upper and lower thirds. Make sure the top rack is positioned about 6 inches from the heat source. Prepare two large, rimmed baking sheets by lining them with parchment paper to prevent the fries from sticking.
- Peel the sweet potatoes and cut them into fry-like strips, roughly ¼ inch wide and thick. Aim for uniform pieces so they bake evenly. Divide the uncooked fries between the two prepared baking sheets.
- Dust the fries with cornstarch, distributing 1 ½ teaspoons per pan, followed by a sprinkle of salt (¼ teaspoon per pan). Toss everything together to ensure an even coating of the powder. Drizzle olive oil over the fries, 1 tablespoon per pan, and toss again until the oil evenly covers the fries, and there are no powdery spots left. Use your fingers to rub any remaining cornstarch into the fries if needed.
- Arrange the fries in a single layer, making sure they don’t overlap or crowd the pan—this ensures they crisp up properly. Place the pans in the oven and bake for 20 minutes. Flip the fries halfway through the cooking time, using a metal spatula to flip them in sections, ensuring they cook on all sides.
- Once flipped, rearrange the fries evenly, moving any darker fries toward the center to prevent them from overcooking. Switch the position of the pans in the oven, with the one from the top moving to the lower rack and vice versa.
- Continue baking for another 10 to 18 minutes, or until the fries achieve a crispy texture. You’ll notice the fries’ appearance shift from glossy to a puffed-up, matte finish when they’re close to done. Be vigilant as they can go from perfectly crisp to burnt quite quickly. If one pan finishes earlier than the other, that’s fine—simply remove the done fries while the rest finish cooking.
- Once the fries are done, you can toss them with additional seasonings if you like. A dash of freshly ground black pepper, a pinch of cayenne, and some garlic powder will elevate their flavor. Serve warm and enjoy!
Notes
- Storage: Best served fresh, but can be stored in the fridge for up to 4 days. Reheat in the oven or toaster to retain crispness. Great for nachos!
- Prepare in Advance: Peel and slice sweet potatoes up to 2 days ahead. Store in water, then drain and dry thoroughly before baking.
- Smaller Batch: Halve the recipe for 2 servings. Bake on the upper rack, flipping after 15 minutes. Adjust time as needed (5 to 15 minutes)