Attention: 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’ll have everything you’ll need already! 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
- Author:
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side dish, snack
- Method: Baked
- Cuisine: American
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
- 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.
- 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.
- 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).
- 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.)
- 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).
- 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.
- 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
Recipe updated with improved photos and instructions on December 13, 2018.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Melodee Lucido
Kate, thank you for this great recipe. These are perrrrfect!!
★★★★★
Kate
I’m happy you think so, Melodee! Thanks so much for the review.
Anjali
Made it. Never thought sweet potatoes can be this tasty. I added garlic powder in marination. It really made this recipe splendid. Thanks for sharing with us.
★★★★★
Kate
Welcome! Thank you for your review. :)
Laylann
These were delicious and spicy! I used all suggested spices! Husband loved them and most of the kids liked it. Hardest part was cutting the potatoes! Had a little crunch to them (used cornstarch). Will definitely make again!
★★★★★
Kate
Cutting potatoes can be tricky! But so happy to hear it turned out so well for you and your family, Laylann. Thanks for the review!
Gwyneviere
I’ve started cutting them vertically, so much easier to keep in a single layer and turn. Obviously they look like chips instead of fries but the taste is the same. I have a big cast iron pan/sheet and I heat it first before putting the chips on which I’ve heard helps with the crispy-ness. If I do this I don’t need any starch :)
★★★★★
dawn-marie
‘jumbo yams’ (sweet potatoes) are very woody and personally, I avoid using them. My preference is Organic Yams because they are easier to prepare & slice; additionally, when you are making mashed yams or baked yams, if you use organic they won’t be stringy. Cheers!
Michelle
I just made your crispy baked sweet potatoe fries. I think my oven was a bit to hot, they burned a bit but we loved them. I will make them again. Thank you.
Sadie
These are very good! If you’re expecting them to taste like deep fried sweet potato fries, you’ll be disappointed, but they’re much healthier and taste great. I cut my sweet potatoes into wedges, put them in a plastic bag, dusted them with cornstarch and shook the bag until the wedges were evenly coated. Before putting the wedges in a bowl to coat with oil, I tossed them in a sieve to get rid of any excess cornstarch. Like other reviewers, I baked these on a wire rack so that I didn’t need to flip them. They were delicious. The outsides were a tender crispness and the insides were soft, but not mushy. I used smoked paprika and garlic powder as the seasonings.
★★★★★
Kate
Thanks, Sadie for sharing! I really appreciate your star review.
Madeleine Lovett
Hi Sadie. I like your idea of baking them on a grill pan as I always seem to break a few when turning them but do they not stick to it?
Cristina
Just made a batch of these and planning to serve as part of dinner tonight. Ended uo snacking on half of them. Whoops! So tasty!! I really like the addition of the cornstarch, it adds a little extra texture.
★★★★
Kate
Sounds like a great snack! Thanks for the review, Cristina.
Megan
Could you use arrowroot instead of corn starch?
Shirley
I was wondering the same thing. I already have arrowroot powder in the pantry.
Kate
Hi Megan and Shirley—you can, but it doesn’t work quite as well. Better than nothing, though!
Jeff
Made these fries last night. They were the perfect sweet potato fries!
I’ve been disappointed again and again by not being able to get them crispy outside and fluffy inside, but this did the trick! I cooked them for 15 minutes, flipped, and cooked another 10 minutes. I think I’ll go 15/15 next time for even crispier fries outside!!
Thank you!
★★★★★
Kate
That’s a win! Great to hear, Jeff. Thanks for your review.
Cynthia
Many people don’t realize your oven isn’t at a true temp until you have heated the oven for an additional 30-40 minuets after the preheat timer has gone off! (For temperature over 250) not so energy efficient any more! Try it it will help when cooking at higher temperatures!
Judy
I made these as an added bit of pizazz to my Thanksgiving meal yesterday – an instant hit! I used flour (sparingly) as I did not have corn starch in my pantry, and I used chili powder along with salt and pepper. Nice, crispy on the outside, soft, spicy and sweet on the inside! I found the secret was to cut them to that 3/8″ size that most french fries are. I will make these again! Thank you!
Kate
Hooray! You’re welcome, Judy.
Erica
thank you so much for your crispy sweet potato fries recipe. We had been making the mushiest “fries” previously and needed some advice, so I went on to your website and found this recipe. they came out fantastic!!! We decided not use the cornstarch, but are thinking about trying them with nutritional yeast next time. Thank you again for making food more delicious in our home… we truly appreciate you (and Cookie!!)
Kate
You’re welcome! You’re so sweet, Erica!
Annette
Hello, I’ve just discovered your blog and I love it. I’ve been printing recipes like a fiend and am really looking forward to combining the sweet potato fries with the peanut sauce.
I have a translation question, as I’m in Australia. Does creamy peanut butter mean smooth peanut butter? Here we mostly have smooth or crunchy varieties. One has the nuts blended completely, one is chunky.
Thanks!
★★★★
Kate
Hello, Annette, Welcome! Yes, creamy mean smooth. It’s peanut butter without the chunks of peanuts. Hope that makes sense!
Sandy
I have a BIG plastic bowl perfect for tossing anything. Can I put in potatoes, sprinkling in corn starch, tossing in oil, tossing some more, then spreading on baking sheets? Much less mess than tossing in & around baking sheets.
Kate
It really helps to make these on the baking sheet so you don’t breakdown the starch too much. I find it helps with the overall crispy texture.
Sandra M Shaner
Sorry, my question is whether I can toss potatoes in corn starch and then oil in a big bowl BEFORE moving them to the baking sheets instead of doing the cornstarch and then oil while potatoes are ON the baking sheets. Just seems like I can control the mess better from a big Tupperware bowl with high sides than on a shallow baking sheet.
PS I bought your cookbook and am enjoying it thoroughly! Thank you so much for all the clarity of directions, like what you mean by a “scant” vs “heavy” cup.
Kate
Hi Sandra, sorry for the confusion—yes you can do that! I prefer to toss them on a parchment paper-lined baking sheet so I don’t have to dirty a bowl. To each her own. :) So glad to hear you’re enjoying my book, hooray!!!
Sandra M Shaner
Got it. Thanks!
FYI, I was so intrigued by your granola recipe a week or so ago on this site that I felt compelled to “pay you” by buying the book. So glad I did. I’ve finally accepted that my body no longer appreciates processed wheat flour and that I have to explore some different directions. Reading your book is like being next to someone who keeps saying “go ahead, you can do it” as I explore, and I appreciate all the work you did to write the book and take all the pictures.
Kate
Sandra, your comment just made my day! Thank you so much for supporting my work. I wanted the tone of the book to be encouraging and friendly, and I’m glad that came through to you. :) Happy cooking!
June Wilson
Hi Kate,
I enjoy your recipes and urged my libraries in Toronto to order your book. I was on staff there for twenty years before I retired.
I absolutely love your latest way of cooking quinoa. So fluffy and makes so much more than the 2 to one with the lid on did.
Thumbs up!
Merry Christmas
June and Lucy-Standard poodle
★★★★★
Kate
Thank you, June (and Lucy)! I appreciate your review and kind words.
Gaby Dalkin
My absolute fave!!!
Kate
:) :)
Peter Mullin
Made these this evening, using Jewel (light-colored) sweet potatoes, to go with baked cod/olive sauce and asparagus. Big hit! And I added no additional seasonings – none needed.
★★★★★
Kate
Thanks, Peter!
The Novice
These tips are amazing! Thanks for sharing, Kate :) I’ve tried the cornstarch trick before and that worked like a charm. Can’t wait to try out the rest of these tricks!
Kate
Thank you!
Karen
Have you tried these without peeling them? I was just curious if the results would be the same.
Kate
Hi Karen! I haven’t, but I suspect that would work very well. Just give them a good scrub with a vegetable brush beforehand.
Yvette Tillema
I make these seasons with cinnamon and chili powder in wedge shape. I bake a head of garlic drizzled with olive oil that I squeeze into a cup of yogurt with rosemary and serve with a salad. I am going to try your method of no soak and adding spices later. I do use cornstarch and toss them inside a bag and drizzle oil on pan and toss them in that. Thanks for testing and coming up with a definitive method to cook them. One of the most satisfying dishes ever.y
Kate
Thanks for sharing!
Gary Warren
Kate these look so good. I was wondering how you cut your fries. Do you just use a knife or do you have a favorite cutter? If it is a cutter what kind and where can I get one? I have not tried these but Sweet Potatoe Fries are a favorite for me now that I have gone to Vegan.
Kate
I just used a knife! Let me know what you think when you try them.
Marisa
Another delicious recipe! Thanks Kate!
PS I asked for your cookbook for Christmas. I hope I get it!
★★★★★
Kate
Thank you, Marisa! I hope you get it too!
Barbara J Berry
Hey Kate,
Do you have any tips on making it easier to cut the potatoes?
Thanks!
Barbara
P.S. I have your Love Real Food cookbook love how easy and tasty the recipes are!
Kate
Hi Barbara! My first tip is to make sure you’re using a large, sharp chef’s knife. I recently had my knives professionally sharpened at a local shop and it really helped! I think it cost about $4 per knife. When slicing, lay the sweet potato on its side and slice lengthwise to make a thin slab that can be cut to make fries. Then turn the potato onto that flat side so you have a more stable cutting surface. From there, it gets easier. Hope that helps!
Kasha
I don’t know if there’s something wrong with my oven but I cooked them at recommended temperature and recommended time and when I went to flip them they were completely charred on the side that was touching the pan. I did use parchment paper. Not sure what caused that but I’d make again, watching a lot more closely.
★★★
Kate
Hi Kasha, really sorry to hear that! What kind of pan were you using? Sometimes dark pans or thin pans can bake up faster.
Little Plastic Footprint
This is one of our all time favourite snacks! Great as a side with fish as well!
Kate
I’m glad you like it!
Rachelle O
Thanks!! These were delicious! I used smoked Paprika. I also found that if I used a pizza screen to cook them on I didn’t have to flip them and it was less cooking time.
Kate
Thank you! I’m glad you loved them.
rose
I’ve made sweet potato fried before but they were always non crispy and seemed not to be worth the effort. My husband was never a fan either. With this recipe they were crispy and my husband loved them and said they were the best sweet potato fries he had ever eaten! Thanks for a great recipe :)
★★★★★
Kate
I’m glad these were worth the effort and turned out perfect! Thanks for the review, Rose!
Angela Hire
This is probably not the comment you like to receive but I can’t understand what I have done wrong. I fancied a few crispy sweet potato chips for my tea and followed your recipe to the letter. The only thing I changed was the temperature to 220C and I at first put them on the top shelf. After 20 minutes I opened the oven to turn them over but they were burnt black to a crisp! What do you think I did wrong? I am unable to leave a picture .
Kate
Hi Angela, truly so disappointed to hear about your burnt fries experience. Can you please describe the pan that you used? Was it a particularly dark pan or thin pan, perhaps? Also just to be sure—was your top rack no closer than 6 inches from the heat source, and your fries about 1/4″ across on both sides, not thinner? Sorry to be using inches, sounds like you are accustomed to metrics.
Angela
Hello Kate,
Thank you for getting back to me.
The fries were a quarter of an inch thick and I placed them on baking paper on a baking tray which wasn’t particularly thin.
The only thing I can think of is that my oven could be hotter than the temperature gauge?
It’s a fan oven with the heat source at the bottom and I put them on the top shelf. It was strange that they were burnt black after just 20 minutes. I’m going to try again and lower the temperature and do them for a shorter time and see what happens. The picture of yours looks so delicious, and I’m determined not to be beaten!
Kate
Hi Angela, thank you for your response. I really appreciate it. If you’re using a fan (convection) oven, that is likely the culprit! I use a regular (no fan) oven. If you can turn off the fan for these fries, that might do the trick. Either way, you’ll want to keep an eye on them in case your oven does run hot. Please let me know if you give it a try—I really appreciate your feedback and want these fries to turn out great for everyone!
Marcy
Just made these with real sweet potatoes, not yams which are more prevalent in our grocery store. They came out great. Does it matter if you use yams vs sweet potatoes? I served them with homemade romesco sauce from a friend, a delicious combination.
★★★★★
Kate
Hi Marcy! So glad they came out great for you. Re: yams, I’m assuming you’re here in the U.S., and the truth is that all “yams” are sweet potatoes (unless you’re in Africa, where you can find real yams). Sometimes sweet potatoes are labeled yams at the grocery store just because they’re a different color or maybe it’s a conspiracy and they’re just trying to confuse us. :) So, yes, you can use those as well. Love your romesco dipping sauce idea!
Kell
Made these today and this were crispy enough. I actually cooked my last batch a bit less as I wanted to taste the sweet potato taste as the thin fully cooked ones didn’t have a lot of flavor. I’ve made these quite a few times and it is one tricky snack to get right!
I dusted w/ cornstarch then tossed with olive oil on my huge cutting board and then spread them on parchment lined baking sheets. I serve these with either malt vinegar or raspberry vinegar. So good!!
Like I said, I think next time I will make them slightly larger and will trade sweet potato flavor for some of the crispness. Thanks for the recipe and instructions! I did not soak them.
By the way, you have a recipe on your site for Enchilada Sauce, it is so great, I’ve made many times and it’s my go-to for Mexican dishes!
★★★★★
Kate
Thanks for sharing, Kell!
Mayra
This was my first time baking sweet potato fries and they came out AMAZING!! Thank you so much for this recipe :)
★★★★★
Kate
You’re so welcome, Mayra! I’m excited they turned out so well for you.
Cassie Thuvan Tran
Sweet potato fries are my favorite way to enjoy orange sweet potatoes aside from curries, mash, and stews! It’s wondrous that the nutrition information is half the amount of conventional servings at restaurants. These sweet potato fries look absolutely delectable–I have to try these out with purple or Japanese sweet potatoes!
★★★★★
Kate
Let me know what you think, Cassie!
Helen
Foiled! They don’t stick to the bottom of the pan, because of the parchment paper, but how do you stop them sticking to the paper?
Kate
Hi Helen! The oil used for the recipe should be enough. They might get a little crispy, but that’s the goal.
Kate
Love sweet potato fries and have been stymied in how to get them crispy… Lined the pans with tinfoil instead of baking paper- it was disastrous and I don’t recommend this, also they didn’t end up crispy but that was probably due to being smushed and scraped off the pan… I’ll try again with better following of instructions
★★★★
Kate
Thank you for sharing, Kate!
Katri
Hi Kate,
I love sweet potato fries and super excited to try these ones! Have you ever heard of blueberry ketchup with sweet potato fries and if so do you have a recipe for it? I had it at this really good burger place and have been dying to find a recipe for homemade blueberry ketchup. The pictures you had of ketchup in this post looked kind of like it which is why I thought I would ask. Thanks!
Kate
That sounds very interesting, Katri! I don’t have a recipe for that, sorry.
Karen W
What sauce are you using to dip?
Kate
Hi Karen, that’s organic ketchup.
James Rogers
Hi!
Going to use Potato Starch….thoughts?
Thanks!
Jimmy
Kate
I haven’t tried it with this recipe, sorry James!
Juliana
Love you and Cookie, and have been following you from the beginning! I have a zillion cookbooks (yours being one), yet still troll the internet for recipes. If you’ve posted a recipe I’m looking for, I’ll invariably choose yours to play with because I know from experience that I can trust yours. These sweet potato fries are divine! I’m serving them with my own dip (Greek yogurt, tahini, lemon juice, and Middle Eastern spices).
★★★★★
Kate
Thanks for all your support, Juliana!
Caitlin Thompson
Just a suggestion. Cornstarch contains too many carbs if you’re on a ketogenic diet like I am. Costing the fries in baking powder will Chris them up nicely so this is what I use.
★★★★
Kate
Thank you for sharing, Caitlin. I found cornstarch works best for this, but I’m glad you found an alternative that works for you!
Rich
If you put the potatoes in a bowl after cutting, in Cold water till it runs clear on there pottoes.It has to be Cold Water. Drain well and pat dry. Season with olive oil, S&P, garlic, cayenne and parmasean cheese. Let it stay in bowl at room temperature a few hours mixing every half hour
Put sheet pan in oven when first turned on
Bake in 450 oven till carmelized and tender. Do the same with russets.
Emjoy
★★★★★
Emily
These were burnt when I went to flip them over at the 20-minute mark. :(
Kate
I’m sorry to hear that! Ovens can be tricky! I would recommend starting at the lower time 10 minutes and then increasing the temperature as needed.
Maclean Nash
Hooollyyy! This is the ONLY way I will be making sweet potato fries from now on. I have made them several times now, and they have turned out perfect every time! Thank you so much!
★★★★★
Kate
I’m glad you loved them! Thanks so much for the review, Maclean!
Chandravimalaa
I will definitely try and thank you I overcrowded and that is why not crisping. YEH!
The only thing I understand that olive oil is not to be used above 200 so only things like avacado or grapeseed oil can sustain the high heat. At high heat olive oil can get a bit toxic. So I had to change to avacado oil.
I am a soup fanatic so I use these in my soups all the time with roasted sweet pepper. Very tasty!
Love your website!!
★★★★★
Kate
Thank you for your review!
Becca
Perfect recipe! Using air fryer conversions, these turn out perfectly that way as well (400° at 10mins).
Thank you for sharing!
★★★★★
Kate
Thank you for sharing, Becca! I appreciate the review.
Michelle
I love the cornstarch tip! These were crisp on the outside and soft inside. But there were several burnt fries and thin ends burnt too. Thank you so much for this recipe, it’s now my only way to make sweet potatoe fries. Would it work on regular fries too? Next time I will make sure skinny ends are cut off. That’s no biggie since veggie scraps go into the freezer for homemade broth. I save all chicken bones and veggie scraps in a freezer zip bag. When there are two bags full I dump them in a slow cooker, I like the Ninja cooker, add water and broth is done in 8 hours. You can even strain of all the scraps and reuse them to make another batch of broth.
★★★★★
Kate
I’m glad you loved this! These tips are specific to sweet potato fires. Check out my ultra crispy potato wedges for another version!
Ariel
I just tried making these and when I flipped them after 20 minutes the fries stuck to the parchment paper and made a hot mess (literally). Any suggestions?
Kate
Oh no! I’m sorry this didn’t work perfect for you. Were they evenly coated with the oil and starch? Also, check your oven temp. They can be hotter than set sometimes!
Stephanie Byrne
Just made these fries and oh my…AMAZING!! thank you so much for the recipe, I will be making these all the time!!
★★★★★
Kate
I’m happy to hear that, Stephanie!
Hope
Finally a recipe for crispy sweet potatoes fries! These were really good. I used a baggie to toss the potatoes with the cornstarch and let them sit for a little bit. Then i poured the oil in the bag and coated them really good. Thanks Kate! :)
★★★★★
Kate
You’re welcome, Hope! Thanks for trying this fries recipe.
Jamie Krenn
This crispy sweet potato goodness changed my life! Will share with others. It will part of my effort to eat more veggies! You are a genius.
★★★★★
Kate
Life changing?! I love it! Thank you for your review, Jamie.
Katya
Fries get crispy if you soak them in ice cold water for about 15 minutes, then put them into boiling hot water for a few minutes and then dry all of them with paper towels til they’re perfectly dry (then adding the spices and oil)
It doesn’t work the other way around
Thanks for the recipe will try it for dinner tonight
Kate
Let me know what you think!
Katya
It was delicious thank you so much
MM
My fries got burnt to a crisp at 18 min in 425 degree oven! So bummed :( Anyone else experience this?
Alexa
Hi, Kate! I was wondering, would this recipe work for frozen sweet potatoes as well? Thanks :)
Kate
Hi Alexa! That’s a good question, and I’m afraid it won’t work as well. I don’t know if you can coat frozen sweet potatoes in oil very well since they will release extra moisture as they cook!
Alexa
I was very curious so I tried earlier the recipe with frozen sweet potatoes and they turned out great. It took only 10 min to get crispy. Sprinkled some parmesan and garlic, it was a feast. Nom nom.
★★★★★
ella
I made this with my toaster oven for the first time and it still turned out wonderfully. The trick really seems to be cutting the potato to the perfect thickness. I made a yoghurt dip with a lot of garlic powder and curry, and it’s just wonderful! Thank you so much! :)
★★★★★