Perfect Baked Sweet Potato Fries

I’ve been dying to share this recipe with you all! I’m a huge fan of sweet potato fries, but I’ve never had much success with baked ones. It’s always been really difficult to get them nice and crisp! So I pulled out all of the stops to make these bad boys, and let me tell you, they’re some of the best homemade fries I’ve ever had! They’re crispy & flavorful and a whole lot healthier because they’re oven baked to perfection!

Perfect Baked Sweet Potato Fries

Today I’m going to share some of my tips & tricks for making the best sweet potato fries ever…. are you ready to gets started?!

Perfect Baked Sweet Potato Fries

First, try and make sure that your fries are all the same thickness <- this is a kind of a big deal. You want them to all bake at the same rate, that way you aren’t over-baking some and under-baking others. Once you’ve got them cut up, place them in a large bowl of ice cold salt water. Yes, you read that right. Salt water. Just toss in some ice cubes and about a tablespoon of kosher salt (the coarse stuff), that should do. Let them soak for at least one hour, more if you have the time. It’ll help remove excess starch which will help prevent them from sticking together.

Perfect Baked Sweet Potato Fries

When you’re ready to go, drain the water, toss the sweet potato sticks in a ziploc bag with cornstarch (it’ll help absorb excess moisture and keep the fries nice and crisp) and the seasoning blend and shake until coated. Then toss in a bit of oil (I used a blend of olive and vegetable because of the higher temperature) place on a hot sheet pan with a piece of parchment paper placed over top and make sure there’s plenty of room for the fries to bake. Overcrowding your pan will steam the fries and they won’t get nice and crisp.

Perfect Baked Sweet Potato Fries

Once they’re in the oven turn them just once and let them go until the ends start to get crispy. It’ll takes a little bit of time, but be patient… I promise the results are well worth it! Let the fries cool for a few minutes and then dig in! These sweet potato fries are absolutely delicious, I hope you’ll enjoy them as much as we we do!

Perfect Baked Sweet Potato Fries

Perfect Baked Sweet Potato Fries Recipe

You've gotta these perfect baked sweet potato fries. They're just as crisp and delicious as the fried ones, but a whole lot healthier!
5 from 4 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 1 hr 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 4 servings
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Ingredients

  • 3 medium sweet potatoes - peeled and cut into 1/4'' sticks
  • 1 tbsp kosher salt - divided
  • 3 tbsp cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp coriander
  • 1/8 tsp cumin
  • 3 tbsp vegetable oil
  • sea salt flakes - optional

Instructions

  • Place the raw sweet potato sticks in a large bowl add enough cold water to cover the fries, then sprinkle 2 tsp. of the salt over the top. Allow to sit for 1 hour, or more time if possible.
  • Preheat oven to 450 degrees. Place a rimmed cookie sheet (standard size) in the oven to heat. Cut a piece of parchment paper to fit the sheet, set aside.
  • Drain the fries and place in a large plastic bag with the cornstarch, paprika, garlic, black pepper, cayenne pepper, coriander and cumin. Leave a little bit of air in the bag, zip and shake until evenly coated. Use the same bowl to toss the fries in the oil.
  • Remove the sheet from the oven, place the parchment paper over top and then carefully toss the fries on, making sure they have space in between to bake (you don't want them to steam). Bake for 20 minutes, toss, then bake for 10-15 minutes more, or until crisp and golden brown. Remove from the oven, sprinkle with sea salt and allow to cool for 5 minutes before serving. Enjoy immediately!

Notes

-These sweet potato fries are best eaten straight from the oven! Because sweet potatoes are so moist, the fries tend to get soft after about 15-20 minutes.

Nutrition

Serving: 4g

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. sweet potato fries are my favorite, these sound perfect! I need to go find some sweet potatoes stat 🙂

  2. So my first thought, these are too spicy.. Followed by, I can’t stop eating these!!!

    What is the purpose of the cornstarch? I think that is the thing that was a little ‘off’ for me, and thinking of omit or decrease next time. Is that needed to make the spices stick to the fries? (if so, maybe I’ll just cut quantity in half to suit my preference)

    1. It is in step 3 🙂 You can add the same bowl you used to soak the fries or even pour it in the zip lock bag & shake. Hope that helps! Enjoy!

  3. I tried these tonight after a couple of sweet potato fries fails! I was so excited when they came out crispy!! However, they looked chalky from the corn starch. There wasn’t a difference in flavor just an apparent corn starch powdery  look. Where did i go wrong? 

    1. Hmmm..that’s a good question! The only thing I can think of, is maybe you needed to shake it more?? I haven’t had them come out that way. You can try adding a little less.

  4. These look wonderful! Can’t wait to make them. I may just be missing this, but 1 T of kosher salt contains 3 t. You use 2 t of it with the water to soak the fries, but I can’t find where you add the final teaspoon of salt? The recipe indicates sprinkling with sea salt before serving, but that’s a different ingredient than kosher salt. Does the last teaspoon of kosher salt get added with the cornstarch, paprika, etc.? Thank you!

    1. It is just 2 tsp. I will need to change that. Thank you for letting me know! I hope you like these!

  5. 5 stars
    Wow! Finally a perfect sweet potato recipe. I have tried so many recipes and they just didn’t cut it.  These are truly fantastic and are the perfect pub sweet potato fries!  

  6. Why would you let the cookie sheet preheat in the oven without the parchment paper. Could you just not leave the cookie sheet out as you do the prep work?