Crispy Baked Sweet Potato Fries
Learn how to make crispy, oven baked sweet potato fries! Tossed with olive oil and sea salt, sweet potato fries are an easy and healthy homemade snack.
Updated by Kathryne Taylor on August 10, 2024
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These sweet potato fries will change your life. I’m serious! They are salty-sweet, crunchy, and spicy if you wish. Baked sweet potato fries have been one of my favorite snacks since I first shared the recipe eight years ago.
These crispy fries beat their fast-food fried Russet cousins in simplicity and ease. They require fewer cooking steps because they’re baked rather than fried.
Over the years, I’ve learned a few tricks to make my sweet potato fries even more crispy. Crispy fries or bust!
You’ll learn all of them as you make the recipe, but I’m sharing my top tips in more detail below. Are you hungry for sweet potato fries yet?
How to Make the Best Sweet Potato Fries
I’ve tried baked sweet potato fries every which way, and these elements really do make a big difference in the crispy factor:
1) Slice your fries thinly.
You want your fries to be about 1/4″ wide, or close to it. Thick fries never get crispy.
Here’s how to slice a sweet potato into fries: Rest your sweet potato on its side on a sturdy cutting board. Working lengthwise, slice off a 1/4″ thick slab from one of the sides. Turn the sweet potato onto the flat side so it’s more stable. It gets easier from there!
Continue cutting the sweet potato into slabs, and then cut the slabs into thin fries. As you’re cutting the slabs, you’ll eventually want to turn the sweet potato onto the now-larger flat side to maintain stability.
2) Toss your sliced fries in cornstarch before oil.
Cornstarch really helps to get the outsides crisp! It’s a little trick I learned from a commenter named Jeni (thanks Jeni). I’ve played around with various amounts of cornstarch and olive oil and found the perfect ratio.
I’ve experimented with arrowroot starch as well, and it produced fries that were somewhat less crisp, but it’s worth using if that’s what you have.
3) Divide your fries between two pans and arrange them in even layers.
Overcrowded fries steam each other and never get crispy! You can fit one pound of fries per pan.
Be sure that each fry lies flush against the pan, not piled on top of other fries. The fries develop crisp edges when they’re resting on a hot surface.
4) Bake at 425 degrees Fahrenheit.
Any lower, and your fries will be soggy. Any higher, and the oil will start smoking. Plus, at higher temps your fries will turn from crisp to burnt way too fast.
Halfway through cooking, you’ll flip the fries with a spatula and swap the pan positions (from lower to upper rack and vice versa). This helps ensure that they bake evenly, turning perfectly golden on the outside and cooking through on the inside.
5) Season last, if desired.
Add salt before baking the fries, but wait to add any spices until after baking. Otherwise, the spices will burn and lose their flavor. I love to balance the sweetness of the fries with a little cayenne pepper and garlic powder, and lots of freshly ground black pepper.
Another benefit of seasoning last? You can add spices to taste, so you won’t overdo it.
The Great Soaking Debate
I wondered if sweet potato fries would benefit from a soak in water like my crispy potato wedges do. Those wedges are made with Russet potatoes, and soaking them for 10 minutes in hot water helps release some of the starch in the potatoes and lets them absorb moisture, which leads to ultra-crisp outsides and moist interiors.
So, I tried soaking batches of fries in hot water, and batches in cold water, and baking them with and without cornstarch. You know what? It wasn’t worth the effort. Hot water actually seemed to inhibit crispiness. When I compared a batch of cold water and cornstarch fries with un-soaked cornstarch fries, the un-soaked actually fared better.
I hate extra steps as much as you do, so I’m pleased to report that you do not need to soak your sweet potato fries for great results!
Sweet Potatoes are Nutritious
Unlike regular deep-fried French fries, these baked sweet potato fries have a lot of redeeming nutrition properties. Standard orange sweet potatoes provide an excellent source of beta-carotene, which your body turns into vitamin A.
Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties. Plus, they’re a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6 (source). Winning!
Serving Suggestions
- These sweet potato fries would be awesome with my sweet potato veggie burgers (if you have a copy of my cookbook, Love Real Food, check out the updated version on page 177).
- I bet they would be nice with black bean soup or pinto posole.
- I’m happy eating them with just about anything, but they’d be especially fun with Mexican food, like tacos and quesadillas.
Recommended Equipment
You’re going to need some basic equipment to make these fries. Chances are, you already have everything you’ll need! These links are affiliate links.
- Sharp chef’s knife: Essential for safely slicing the fries into thin shapes.
- Vegetable peeler: Optional. I always peel my sweet potatoes, but you can leave the skin on if you prefer. Just give your sweet potatoes a good scrub and pat them dry before slicing.
- Half-sheet pans: These are large enough to accommodate 1 pound of fries each, and they have rims around the edges so no fries fall off. Half-sheet pans are the professional standard—all legit chefs and recipe writers use these when they create recipes, so if your baked recipes don’t turn out right, it might be your pan!
- Parchment paper: I recommend lining your pans with parchment paper so the fries don’t get stuck to the pan (there go your crispy edges).
Watch How to Make Sweet Potato Fries
Please let me know how these sweet potato fries turn out for you in the comments! I’m obsessed with them and hope you are, too.
Craving more crispy and salt snacks? You do not want to miss my ultra crispy baked potato wedges!
Crispy Baked Sweet Potato Fries
Learn how to make crispy, oven baked sweet potato fries! Tossed with olive oil and sea salt, sweet potato fries are an easy and healthy homemade snack or side dish. Recipe yields 4 side servings.
Ingredients
- 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
- 1 tablespoon cornstarch
- ½ teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Instructions
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Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
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Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
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Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
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Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
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Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
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Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
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If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have made these fries many times, and they turn out beautifully every time. I serve them with an aioli sauce, and they’re scrumptious.
I keep trying to make these sweet potato fries and failing. I’m so aggravated. I think I used too much starch and olive oil, but they are not crisping up and they are taking much longer than 15 min. I’m using a regular oven, not convection. Help!
I’m sorry to hear that. Are you over crowding them? They will take longer than 15 minutes. See step 4 & 6.
Which type of sweet potato do you use? Hannah?
Garnet sweet potatoes are usually what are most available in store.
These will definitely be a regular in my snack rotation from today. Thanks!
I made chicken salsa and used this sweet fry recipe for a side. Love the recipe but I found 400 better temp Thanku it was a hit ❤️
I have made these fries dozens of times. I have to be mindful of the timing, because they can burn quickly, but if you watch them, they will turn out beautifully. I watch. They’re done. They’re perfect.
Can you boil the sweet potatoes before you fry them just to make them easier to peel
This is best as written. I hope you try it!
Do they crisp better if you use a convection oven setting?
This is was created with a conventional oven. I’m not sure how convection would change it.
Just tried the recipe and they came out yummy. Nice crispiness to them. Thank you Kate!
Super good. We all enjoyed them. Came out perfectly following your instructions.
I’m glad you enjoyed it, Susan!
Checked other reviews before commenting and see I’m not the only one who had their fries burned to a crisp. Find another recipe. This one is not the one.
Hi Taylor, I’m sorry to hear that. What type of oven do you have?
Making them here soon but couldn’t wait to say thank you for the cornstarch advice. Been looking for how to make them crispy. I love mine dipped in blue cheese dressing. Not everyone likes blue cheese dressing but it’s a lovely combination if you like blue cheese.
Tried 3 batches at bake and convection and with different times. All soggy, didn’t work.
Hi Shawn, This is meant to bake in a conventional oven – no fan. I’m sorry to hear it didn’t work for you.
Hi Kate! I made these recently and, although they were tasty, they evenly colored, as they had many dark spots. Could my cornstarch covering not be even?
That could be. Be sure you rub it evenly all over the sweet potatoes with your fingers.
I tried these but was disappointed in the results. I think they would be better without the cornstarch and cooked in the air fryer. They weren’t crispy at all, just slightly burnt but still edible. The idea is good but needs tweaking. If I get it perfected I’ll let you know.
These did not turn out at all. They were Either burnt or limp. Not crispy. And they stuck to the parchment in both pans!!
I’m sorry to hear that. How long did you bake these for?
I made only one sheet pan, but used the amt of olive oil and arrowroot (not cornstarch) the recipe called for. Sliced them a bit smaller than I should have. Forgot to spray paper. Used convection. Baked 22 min because they were thinner than they should have been. Did not flip. They were the best SP fries ever! We heard the crunch.
I was busy frying burgers and setting table, thus made many errors, but made adjustments because of those errors. But, I have 40 years of cooking experience. Like one man said “you don’t set the timer and go sit down” especially the first time you make a recipe.
Kate, I suspect the issue may be less about peoples individual ovens and more about the potatoes. Sometimes the moisture content is higher than others. This is something you can’t really predict. Sometimes when I’m cutting up my potatoes, I notice they are wet and juicy and other times they feel much drier. I think we need to use some common sense as we’re baking them. If we check at the five, 10 and 15 minute mark to see if they are beginning to brown, and if we should turn them, then it would help prevent people having issues with burnt results. Perhaps a note at the end of the recipe about this might help people get more consistent results. I love all your recipes and found the cornstarch made a huge difference for me with my sweet potato fries. Thanks for sharing all of your recipes for free.
Thank you for your feedback, Tina!
Followed the recipe and after 20 min at 425 the bottoms were burning. I flipped and cooked another 10 and they burned more. 425 is not the correct temp for this. I would try again at 400
Hi John, I’m sorry to hear that. Do you have a convection or conventional oven? This recipe is meant for a conventional oven.
Hi, made your sweet potato fries. I followed the recipe to the tee. They turned out fantastic! I love the recipe and will make it again. Your recipes never let me down!
Great to hear, Shannon! I appreciate your review.
Thankyou so much for this tecnique on cooking sweet potato chips.
I have tried several methods & failed miserably.
This one is a WINNER!
They were just like yours & tasted great.
I was ABSOLUTELY RAPT!
I will be making the sweet potato burgers next.
Thanks again Cathy
You’re welcome, Cathy! I appreciate your review.
My 14 year old son just said, “These taste so delicious like they’re bad for you, but they’re not!”
I used garlic powder and hot paprika. SO good and worth the time.
Thank you!
Mine turned out pretty good, they were my best result so far. I have a hot spot in my oven that really presents a challenge with fries. The timing is definitely something to keep an eye on in the last 10 minutes or so. Thank you for the tips. I think with some finesse, I’ll get it.
Well love sweet potato fries, but can never seem to get them crispy. I followed the recipe exactly and even cooked longer. They are soggy.
Any tips? Love your recipes cookie and Kate, but this just didn’t work
Thanks!
I’m sorry to hear that! Did you make sure your pan wasn’t over crowded?
Followed recipe to a T and my shit was black in less than 10min ….
I did a second batch for a lower temp to see how that would go. And they still suck. I think you need to actually make this recipe yourself and not use CHATGBT to create one for you to get clout.
Hi Avery, I’m sorry to hear that. What type of oven are you using? This is meant for a conventional oven.
Burned to a crisp in first 15 mins… and I followed the recipe exactly
HI Celine, what type of oven do you use? This is meant for conventional.
These are absolutely great. I just keep my eye on the oven because they are slender strips. In fact I used a toaster oven and made only one tray at a time. Easy and perfect!
Great to hear, BB! I appreciate your review.
Followed instructions and fries burnt in less than10 minutes. I am still craving fries so I will start over with oven at 400 and less time.
I’m sorry to hear that, Laura. Do you have a fan oven? This was designed for a conventional oven.
I just tried this recipe. It worked out just fine. I think I put a little too much cornstarch on the fries. But all in all, they were a hit!
I’m glad they were a hit, Leonard!
Made these tonight…turned out great! The corn starch really made the difference because I’ve tried making these before with other recipes and they’ve never turned out this perfectly (crispy on the outside, soft on the inside). Thank you for sharing/posting!
You’re welcome, Jen!
I never tried using cornstarch to Chris fries before so I thought I would try it. I’m mostly followed your directions except for mixing the cornstarch and salt with the raw fries in a bowl because I hate flipping in a sheet. Then I drizzled the oil over them on the cookie sheet Without mixing them, could that be why my fries did not turn out crispy? A bit disappointed, but I still love them soggy or not.
I would suggest you change the 425 F temp to a lower temperature and change the time it takes to cook. Mine were burnt burnt they looked like I took sticks and rubbed them together and tried to start a fire.
I don’t know what went wrong, but my fries did not turn out crispy in the least. I followed all the tips: cutting them 1/4″ thick, not crowding the pan, corn starch first before oil, turning them, parchment paper, 425 oven. They shrunk a lot, but just weren’t even close to crisp. I don’t even know what I could do differently.
My conclusion is that you can’t have crisp sweet potato fries unless you fry them or use an air fryer. Live and learn, I guess.
I tried shaking the potatoes together in a bag with the oil, cornstarch, and salt to make sure everything was coated. I’d say they came out maybe like a 7 out of 10 on crispness. Four or five fries burned after 18 minutes. They were good overall; better than most of my previous attempts with SP fries. Do you think this recipe could be adapted for an air fryer?
My fries came out soggy and burnt, followed the recipe to the letter.
Next time I’ll just stick to the frozen ones and put them in the air fryer, they always come out perfect!
That’s great to hear, Karen!