Ultimate Sweet Potato Fries
If you love sweet potato fries, but hate the texture of them getting soft, this easy trick remedies that. Cornstarch makes for a delicate coat that crisps in the oven and without any deep-frying.
Classic and pantry friendly seasoning, this is the perfect side dish or serve as an appetizer with burgers, chicken, sandwiches or your fave dipping sauce.
Why You’ll Love This Recipe
- Crispy on the edges, while soft in the center (without a deep fryer)
- Common ingredients you likely have around the house
- Easy prep and all-in-one cleanup with easy sheet-pan meals
- Perfect as a side dish on weeknights and meal prep
- Easy to customize the seasoning
Ingredients
Fries
- 2 sweet potatoes (approximately 1 1/2 lbs / 680 g total) (assumption)
- 1 tbsp cornstarch (8 g)
- 2 tbsp grapeseed oil (30 mL)
- 1 tsp garlic powder (3 g)
- 1/2 teaspoon freshly ground black pepper (about 1 g)
- 1 1/2 teaspoons dried paprika (3.5 g)
- Kosher salt, to taste (I’d begin with 1/2 tsp / ~2 g) (probably)
Ingredient Notes & Substitutions
Sweet potatoes
Medium ones cook the most evenly. Trim the sticks of a similar thickness so they end at simultaneously.
Grapeseed oil
Substitute avocado oil, canola oil or light olive oil.
Cornstarch
Arrowroot starch or potato starch will do the crisp work.
Paprika
If you want a heartier flavor, use smoked paprika.
Salt
Season sparingly before baking, then taste and add more salt immediately after they come out of the oven.
How to Make Ultimate Sweet Potato Fries
Preheat oven to 425°F (220°C). Lay down a sheet of parchment paper on a large rimmed baking sheet. (assumption)
Cut the fries:
Peel or scrub sweet potatoes. Cut into even sticks (1/4- to 1/2-inch / 6- to 12-mm-thick).
Dry well:
Dry the fries very, very well with paper towels (this will enable crisping).
Season:
Place fries in large bowl. Dust with cornstarch, garlic powder, black pepper, paprika and a pinch kosher salt. Toss well.
Drizzle oil:
Drizzle the fries with grapeseed oil, and toss again until coated.
Arrange:
Lay fries on the baking sheet in a single layer, piece by piece (this may require two pans).
Bake:
Bake 25–30 minutes total, flipping once halfway through until browned on edges and tender inside. (assumption)
Serve:
Taste and add more kosher salt as necessary. Serve hot.
Expert Tips
- Make sure to get the fries nice and dry before seasoning. Moisture = soft fries
- Don’t overcrowd the pan. Fries that touch will steam rather than crisp
- Dredge in cornstarch to help it adhere evenly, then add oil
- Flip about halfway through for more even browning
- For extra color, transfer pan to the top rack during last 2–3 minutes of cooking (keep a close eye)
- Salt just after baking for optimal texture and flavor
- Cut sticks evenly, so that thin ones do not burn before thick ones are heated through
Storage & Freezing
Refrigerator:
Allow to cool completely, then keep airtight for up to 4 days.
Reheat:
Bake in 400°F (205°C) oven for 8–12 minutes or air fry at 375°F (190°C) for 4–6 minutes until crispy.
Freezer:
Allow cooled fries to freeze in a single layer and bag for up to 2 months (texture will be softer than fresh).
Thawed:
Reheat after thaw and bake at 400°F (205°C) until hot and crisped, about 10–15 minutes.
Ultimate Sweet Potato Fries
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. (assumption)
- Peel or scrub the sweet potatoes and cut into even sticks (about 1/4–1/2 inch thick / 6–12 mm).
- Pat fries very dry with paper towels.
- Toss fries with cornstarch, garlic powder, black pepper, paprika, and a pinch of kosher salt.
- Drizzle grapeseed oil over fries and toss until evenly coated.
- Spread fries in a single layer on the baking sheet with space between pieces.
- Bake 25–30 minutes, flipping halfway, until browned and tender. (assumption)
- Taste and season with more kosher salt if needed. Serve hot.
Nutrition
Video
Notes
- Don’t overcrowd the pan; use two pans if needed.
- Oil swaps: avocado oil, canola oil, or light olive oil.
- Cornstarch swaps: arrowroot or potato starch.
- Sodium below assumes 1/2 tsp kosher salt; adjust if you use more or less. (assumption)
Tried this recipe?
Let us know how it was!Variations
- Spicy: 1/4–1/2 tsp cayenne pepper
- Smoky: Smoked paprika and a pinch of cumin
- Herby: Top with chopped cilantro or parsley
- Extra garlicky: Mix in 1/2 tsp additional garlic powder
- Sweet-and-savory: 1/2 tsp cinnamon and a small pinch of brown sugar, then salt at the end
FAQs
Why aren’t my sweet potato fries crispy?
They’re either too wet or there’s not room for them on the pan. Dry well, coat in cornstarch and spread on a single layer.
Do you have to soak sweet potato fries?
Not required. For a crispier bake, drying well + cornstarch + high heat is sufficient.
Can I leave the skins on?
Yes. Scrub well and cut evenly. Skin-on fries are a bit chewier but still great.
Can these be done in an air fryer?
Yes. Work in batches to air fry at 380°F–400°F (193°C–205°C), shaking the basket halfway through, until browned and tender.
Is there any way to prep the fries in advance?
Yes. Slice up to 24 hours in advance and keep submerged in cold water, covered, in the refrigerator. Drain and dry very thoroughly before seasoning. (assumption)
