I just made Crispy Oven Baked Sweet Potato Fries and I’m telling you they come out absurdly crispy and golden so you’ll actually want them on repeat.

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I’m obsessed with Crispy Oven Baked Sweet Potato Fries because they hit the line between crunchy and sweet in a way I can’t ignore. I love the way the edges get blistered and the centers stay tender, and the smell of paprika and garlic powder buzzing in the oven makes me forget dinner plans.

These are my go-to Sweet Potato Fries Meal when I want something that feels substantial but not heavy. I keep a stash of large sweet potatoes and extra virgin olive oil on hand like it’s essential survival gear.

Hot, salty, addictive. No guilt.

Every single time.

Ingredients

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Sweet potatoes: naturally sweet, soft inside and crisp outside when done, peel or not, your call.
Olive oil: helps them crisp and adds mellow, fruity fat, it’s not greasy if you use less.
Cornstarch: basically the secret to extra crunch, gives that satisfying fry texture.
Garlic powder: adds warm savory notes, it’s like a tiny flavor punch in every bite.
Paprika: brings smoky color and mild warmth, makes fries look way more tempting.
Sea salt: pulls out natural sweetness, you’ll want to adjust it to taste.
Black pepper: gives a clean, sharp bite, keeps things from tasting flat.
Parsley (optional): fresh green pop and pretty color, plus a herbal lift.
Lemon wedges (optional): bright, zippy tang that cuts through sweetness, great for dipping.

Ingredient Quantities

2 large sweet potatoes (about 1.25 to 1.5 pounds total), peeled or not, cut into fries

2 tablespoons extra virgin olive oil

1 teaspoon cornstarch (helps get them crispy)

1 teaspoon garlic powder

1 teaspoon paprika

3/4 teaspoon fine sea salt, or to taste

1/2 teaspoon freshly cracked black pepper

Optional: chopped fresh parsley for garnish

Optional: lemon wedges for serving

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it so fries wont stick.

2. Cut 2 large sweet potatoes into even fries about 1/3 to 1/2 inch thick, try to make them similar so they cook the same; you can peel or leave the skin on, your call.

3. Pat the fries very dry with paper towels to remove surface moisture, this is key for crispiness.

4. In a large bowl toss the dried fries with 1 teaspoon cornstarch until lightly coated, shake off any clumps.

5. Add 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked black pepper; toss well so every fry is evenly coated.

6. Spread the fries in a single layer on the prepared sheet, give them a little space so they arent crowded; use two sheets if needed.

7. Bake on the middle rack for 20 to 25 minutes, flipping once at about 12 to 15 minutes, until edges are golden and crisp but centers are tender. If you want them extra crisp, turn on broil for 1 to 2 minutes while watching closely.

8. Remove from oven and let sit on the pan for 2 to 3 minutes to firm up, then season to taste with a tiny extra sprinkle of salt if needed.

9. Garnish with chopped fresh parsley if using and serve with lemon wedges for a bright squeeze on top.

10. Enjoy warm, theyre best the same day, but leftover fries can be reheated in a hot oven or air fryer to revive crispness.

Equipment Needed

1. Baking sheet lined with parchment paper or lightly oiled
2. Chef’s knife for cutting the sweet potatoes
3. Cutting board
4. Large mixing bowl for tossing fries and seasonings
5. Paper towels or a clean kitchen towel to pat fries dry
6. Measuring spoons for cornstarch, spices and oil
7. Spatula or tongs for flipping fries on the sheet
8. Plate or tray to rest fries after baking and a small bowl for lemon wedges or parsley garnish

FAQ

Q: How do I get these fries really crispy?

A: Pat the cut fries very dry, toss them with the cornstarch and oil so each fry is lightly coated, and bake in a single layer with space between pieces. High heat helps too — 425°F for about 25-30 minutes, flipping once. Don't crowd the pan or they steam and get soggy.

Q: Why is there cornstarch in the recipe?

A: Cornstarch draws moisture away from the surface and creates a light crust when baked, so you get crunch without deep frying. A little goes a long way, don't skip it.

Q: Can I leave the sweet potato skin on?

A: Yes. The skin adds texture and nutrients. Just scrub well and cut evenly so they cook at the same rate. If you prefer super-smooth fries, peel them first.

Q: My fries browned on the edges but were still soft inside. What did I do wrong?

A: That usually means the pieces were cut uneven or the oven temp was too high for those sizes. Cut them into uniform thickness, flip halfway through, and test with a fork. If edges brown too fast, lower temp by 25°F and add a few more minutes.

Q: How do I reheat leftovers so they stay crispy?

A: Reheat in a 400°F oven or toaster oven for 8-10 minutes on a baking sheet. Microwaving makes them limp, so avoid that unless you're in a rush.

Q: What are good dipping sauces with these fries?

A: Ketchup or garlic mayo are classics. Try chipotle aioli, tzatziki, or a squeeze of lemon with a sprinkle of extra salt for a bright twist. Mix-ins like a little smoked paprika or honey can change the whole vibe.

Crispy Oven Baked Sweet Potato Fries Recipe Substitutions and Variations

Sweet potatoes: use Yukon gold or russet potatoes for crispier, drier fries, or try peeled and cubed butternut squash for a sweeter, softer bite.
Extra virgin olive oil: swap with avocado oil for higher smoke point, or use melted coconut oil for a hint of sweetness (won’t be neutral, just FYI).
Cornstarch: arrowroot or tapioca starch work the same for crisping, or use 1 tablespoon of all purpose flour if you don’t have starches.
Paprika: smoked paprika adds depth, or use chili powder for a little heat, or sweet paprika if you want milder flavor.

Pro Tips

1) Soak the cut fries in cold water for 20 to 30 minutes before drying them. It pulls out extra starch so they crisp up way better. Don’t forget to dry them REALLY well after soaking or you’ll steam them in the oven.

2) Give each fry room on the pan, and use two pans if needed. Crowding is the quickest way to limp fries. If you have a convection setting, use it for that extra airflow and crunch.

3) Toss with the cornstarch, then oil last so the starch stays evenly dusted. A little extra cornstarch (up to 1 1/2 teaspoons) can help if your fries are a bit thicker. Watch the broil step closely if you use it; they go from golden to burnt fast.

4) Let them rest 2 to 3 minutes on the pan off heat before serving so they firm up, then hit with a tiny extra sprinkle of salt and a squeeze of lemon right before you eat. Leftovers revive best in a hot oven or air fryer, not the microwave.

Crispy Oven Baked Sweet Potato Fries Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Crispy Oven Baked Sweet Potato Fries and I’m telling you they come out absurdly crispy and golden so you’ll actually want them on repeat.

Servings

servings

Calories

262

kcal

Equipment: 1. Baking sheet lined with parchment paper or lightly oiled
2. Chef’s knife for cutting the sweet potatoes
3. Cutting board
4. Large mixing bowl for tossing fries and seasonings
5. Paper towels or a clean kitchen towel to pat fries dry
6. Measuring spoons for cornstarch, spices and oil
7. Spatula or tongs for flipping fries on the sheet
8. Plate or tray to rest fries after baking and a small bowl for lemon wedges or parsley garnish

Ingredients

2 large sweet potatoes (about 1.25 to 1.5 pounds total), peeled or not, cut into fries
2 tablespoons extra virgin olive oil
1 teaspoon cornstarch (helps get them crispy)
1 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon fine sea salt, or to taste
1/2 teaspoon freshly cracked black pepper
Optional: chopped fresh parsley for garnish
Optional: lemon wedges for serving

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it so fries wont stick.
Cut 2 large sweet potatoes into even fries about 1/3 to 1/2 inch thick, try to make them similar so they cook the same; you can peel or leave the skin on, your call.
Pat the fries very dry with paper towels to remove surface moisture, this is key for crispiness.
In a large bowl toss the dried fries with 1 teaspoon cornstarch until lightly coated, shake off any clumps.
Add 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked black pepper; toss well so every fry is evenly coated.
Spread the fries in a single layer on the prepared sheet, give them a little space so they arent crowded; use two sheets if needed.
Bake on the middle rack for 20 to 25 minutes, flipping once at about 12 to 15 minutes, until edges are golden and crisp but centers are tender. If you want them extra crisp, turn on broil for 1 to 2 minutes while watching closely.
Remove from oven and let sit on the pan for 2 to 3 minutes to firm up, then season to taste with a tiny extra sprinkle of salt if needed.
Garnish with chopped fresh parsley if using and serve with lemon wedges for a bright squeeze on top.
Enjoy warm, theyre best the same day, but leftover fries can be reheated in a hot oven or air fryer to revive crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.