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
- 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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Wim Handekyn
Hi! My first try wasn’t really successful, they weren’t crsipy at all :/. Did I use too much olive oil maybe? I didn’t have cornstarch so used arrowroot. Maybe that’s the problem? What’s the secret to crispyness? :)
Kate
Hi! Yes, the starch really makes a big deal with this recipe.
Trena Datta
I add thyme, smoked paprika, and rosemary to my fries before baking! They’re soooo good!
Lotie Worsley
I don’t have cornstarch! Will normal flour work…?
Kate
Hi Lotie! Sorry, it won’t from my experience. The start helps them to get crispy.
Steffany
Hi! My fries were completely mush and stuck by the time I tried to flip them, and I couldn’t get them off the pan. I used wax paper instead of parchment. Do you think this was the problem? Any other ideas? I thought I otherwise followed the recipe. Love your website :)
Kate
Hi Steffany, I’m sorry these didn’t work well for you! I would think that the wax paper and isn’t recommended to use in the oven. https://www.bobsredmill.com/blog/baking-101/can-put-wax-paper-oven/
TerriB in LG
So I don’t have cornstarch, can I still make them?
Kate
For sure! They just won’t be quite as crispy. I think you’ll really enjoy them, though.
Country Bumpkin
I will try this recipe this evening. How about an oven basket for heat circulation, crispiness? I don’t have the half sheet-type pan (jelly roll pans and cake pans only). Thanks.
Kate
Hi there! I haven’t tried an oven basket, but that may work well—the fries might bake up faster, so I’d definitely keep an eye on them. I’m more confident in the jelly roll pans. Just use two of them (or make two batches) if your fries are too crowded. Hope that helps!
Ana
Mine were mush too :( boo
★
Rose
I tried this recipe, working meticulously to cut the fries evenly and coat with cornstarch. To my dismay, neither resulted in crispy fries; instead, they came out soggy. Not sure if it was an issue of too much olive oil…I used three baking sheets so I don’t believe it was overcrowding.
★★★
Kathleen
Hey, loved your recipe! I added 1 tsp fresh rosemary, smashed roasted garlic, and curry powder. YUUUUM! You’re the best :)
★★★★★
Kate
Thank you, Kathleen! I’m happy to hear you loved this recipe.
Ron Burton
I was so disappointed. I followed the recipe to a tee and the fires came out mushy and soft. I didn’t have/ use parchment paper. But I really can’t see this being the main issue.
★★
Kate
Hi Ron, I’m disappointed to hear that, too. Sometimes the baking surface matters quite a bit. Is there any chance your fries were not as thin as mine?
Elizabeth
My first time wasn’t great either. They burnt even though I followed the directions. Maybe I used too much olive oil? Is that a thing?
★★★★
Kate
I’m sorry to hear that, Elizabeth! Oil increases the surface temperature of whatever it’s touching, so perhaps excess olive oil caused your problems. It could also be your baking surface—dark pans bake hotter than light pans, and ovens often run hot. Perhaps try reducing the temperature a bit, and keeping a close eye on them later on in the baking process. Hope your next batch turns out just right.
Cassandra
I tried making these today but they were overly crispy and fairly burnt. I tossed them in cornstarch and coated them in olive oil and salt. Cooked for 20 minutes one side and 10 minutes the other on parchment paper. Not sure what I could have done differently.
★★
Tracy
People are hilarious…”I followed your recipe EXACTLY…..except for I changed this, this and this…and they didnt turn out at all!”
This was my first time making them, they came out perfect…when you follow the recipe lol. Your step by step instructions were fool proof! Thanks for this delicious recipe!!
★★★★★
Kate
I’m happy you followed it and that you love it, Tracy! I appreciate you taking the time to review.
Tasha
That is exactly what I was thinking as I read through the comments too, Tracy! haha. Just finished making them and they were DEELISH. Crispy and caramelized and yummy sweet-potato goodness. Love!
BFH
I just tried this recipe tonight — so excited to have crispy sweet potato fries . . . but like many others mine were completely mushy as well. Boo hoo!
★★
Jon hawkins
Great recipe. I normally don’t seek out sweet potatoes but staying at home has really opened up some new foods to my family. The fries came out perfect because of your clear and detailed instructions. Thank you for being meticulous with your recipes.
★★★★★
Alychsp
I made these exactly as instructed for the 2 serving portion. After baking 15 minutes on the middle rack of the oven I was shocked to find many had burned on the ends, cooked through, some burned on one side, but none were crisp. I pulled out the burned ones, flipped the rest and put them back in the oven for just 5 min to see if I could get them to crisp up. Nope. They were sweet and tasty with our pulled pork sandwiches but they were flimsy with some burnt spots. I think I would make the slices slightly thicker next time – 3/8th inch thick? Use a lighter oil? Put them higher in the oven?
★★
Kate
Hi there! Sorry to hear it! Did you use parchment? If you cut the recipe in half, it could be that your fries baked up more quickly than written here (fewer veggies means less steam to bake off before they crisp).
Lianne
Fantastic! The best I’ve ever made. I had given up on baked sweet potato fries being crispy, but your recipe was the trick!
★★★★★
Andrew
Believe the comments below about following the recipe exactly and then them burning. That’s what just happened to us. Very disappointing.
★
Bianca
Yummy! I followed the recipe and the fries did not come out soggy at all! Flipping them halfway is really the key to make sure both sides get the chance to crisp. It is worth trying the recipe again with cornstarch and parchment paper if you do not have handy — they make a difference.
I used paprika instead of cayenne pepper for the seasoning and allowed my guests to season their own fries if desired by putting out a dish with the premixed seasoning. The fries taste so good even without the seasoning!! This will be my go to recipe from now on :)
Thank you!
★★★★★
Kate
Hooray! I’m so happy to hear they turned out so well. I appreciate you sharing how you made these fit your own tastes.
Laura
I made your fries last night. Were they soft – yes. Were they delicious, YES! We didn’t have the cornstarch so went ahead with the recipe to go with our veggie burgers. OMG, totally delish. Didn’t mind that they weren’t crisp. Thank you!
★★★★★
Kate A.
I needed to see for myself what would happen after reading all these contrasting comments. I know first hand the powers of parchment and cornstarch, so for those of you who really want to up your game, just get the dang supplies you need! Trust. They are game-changers. I usually use baking powder to get a crisp on other things, has anyone used that with success for crisping fries?
I’m in a new home which has an oven fan “quick bake” feature, but know from some experiments it crisps edges a lot quicker. I wanted to see if that would crisp them more, but I turned that off within 10 minutes because I saw it starting to burn the edges, especially on the bottom pan. Even having played around with that, I had my eye on them roasting away and they came out crispy, beautiful, soft inside, and just the right sweetness.
Mine were delicious! I seasoned with a mix of s&p, bay seasoning, garlic powder, rosemary and a touch of chipotle powder at the end. I like everything with a kick. Freakin’ BOMB.
Next time I’ll cut just a little thicker since mine were cut like shoestrings and sometimes I like a mix of fry sizes.
★★★★★
Kate
Hi Kate! Thank you for your kind comment and taking the time to test yourself. I appreciate your review!
Cathy
Made this today for the first time as a side for some burgers – they were great! My boyfriend devoured any potential leftovers. Used your suggested spices and see some other recs in the comments that I want to try.
Mine were on the less crispy side but I believe I used too much oil. Also, my oven is a convection oven, so I think that lessens the crisp too.
Thank you for another great one Kate! I will try these again soon.
★★★★★
fabien
this was a disaster for me too. they got stuck to the paper and became mushy.
Terri
Followed the recipe exactly, except…just kidding. They turned out great. I usually soak in water and it’s true, there’s no difference. Thank you!
★★★★★
Justin
Followed directions went to turn fried they are all stuck to the parchment paper what a mess
Rand
I’m guessing this would work well with air fryer? Have you tried it?
★★★★
Kate
I haven’t tried it, Rand. Sorry!
John
Love my new air fryer and am experimenting to get crispy S Potato fries. Can’t wait to try the cornstarch. Try a hit of spray oil (olive or canola) for the oil. I have a small air fryer and I think I’m going to have to go to single layers/batches as advised here. I didn’t get the crunch I’m looking for. Another post warned that SP fries just won’t get as crisp as white so just relax. Just had to get my support for the air fryer in and thanks for the great tips!!
Katarina
The recipe calls for 1 tablespoon of cornstarch, but then it says to sprinkle each pan with 1/2 teaspoon of cornstarch.
Will Bowling
1 and a half tsp. 3 tsp to a tbsp…
Olivia
These were absolutely delicious. These were so crispy – the best sweet potato fries I have ever made! I would recommend this recipe to anyone. Thanks Kate!
★★★★★
Kate
You’re welcome, Olivia!
Ben
Thanks for posting this! I’ve been trying to untangle the mystery of sweet potato fries for a while. Since you’ve trod this ground already, what say you to Kenji Lopez-Alt’s method of soaking the fries (he just does wedges) in hot, not boiling water, for an hour or so to break down those starches that keep sweet potatoes from tasting sweet? It doesnt work for kids’ schedules, I’ve found, but makes for a good product!
★★★★
Kate
You’re welcome! I hope it is a hit, Ben.
Stephanie A.
I just made these fries and they turned out great! The cornstarch added a crispiness that I’ve never been able to achieve with baked sweet potato fries. I haven’t grocery shopped in over 2 weeks, so my sweet potatoes were on the ripe side, and resulted in some of the thinner fries crisping up almost to the point of tasting burnt because of the sugar content. But maybe I just cut them too thin… Either way, I’ll definitely be making these again! Thank you!
★★★★★
Donna
I used the cornstarch and olive oil, on parchment paper, but it didn’t really work. I might have cut them a little too thin (but not much) and after 20 minutes in a 425 oven the ends were burned and they weren’t crisp. Not sure what I did wrong….
Kate
Oh no! Yes, thickness is important here. Sorry this wasn’t perfect for you, Donna.
Kat
My husband and I liked these. There were a few softer fries, from being to close together but most were crispy. I seasoned with garlic & onion powder, smoked paprika, pepper and cayenne pepper at the end! Yummy
★★★★
Iam
Worst fuxking recipe ever….two sweet potatoes burnt to shet…do the world a favor and take this page down…EVERYONE READING THIS YOU HAVE BEEN WARNED
ChristineA
My goodness, you need to take it down a notch there buddy! Your comment is incredibly rude, no one deserves to be treated this way. I have made SO MANY recipes from this site and every single one of them has been excellent.
Steve
Hi! Mine burned too quickly. I’m not giving up on this. My kids loved the ones I salvaged. I think I cut them too thinly so will widen them a little and see if that helps. Thanks for the pursuit…love the idea of crispy healthier “fries”!!
Melissa R.
Amazing! This is the first recipe I’ve found that actually results in crispy sweet potato fries. Made these tonight and they were perfect. Followed recipe and sprinkled with paprika and sea salt after removing from the oven. Thank you!!
★★★★★
Kate
Wonderful, Melissa! Thank you for your review.
SaRon
Unfortunately, this recipe did not work for me. I made 2 batches. One with light cornstarch and light evoo and one with extra oil and more cornstarch. The cornstarch leaves little to be desired.
★
mgee
I used tapioca starch on my fries and they turned out really nice. Fresh out of the oven they were crispy and as they began to cool they got a bit chewy but still tasty.
★★★★
Karen
Have you ever made this with an air fryer?
Kate
I haven’t, sorry!
Katie Williams
Wow this was way too long on the cooking time. Fries were burnt all over after 20 minutes at 425. Maybe my oven temperature is way off, but even then seems like way too long!
★★
Jalene Szuba
Made this with wings, delish!!
Followed exactly but wish I’d rubbed jn arrow root a little more. I will make again!
★★★★★
Janes Edgar
I had the same problem as everyone here. They turned to mush. You can’t cut them so small as they can’t be taken off the pan. Would not recommend.
★
Liam Kime
You have failed to mention the perfect ratio of oil you use, you leave out that step altogether. Please fix.
★★★
Tanya
Fellow comment readers, this recipe didn’t work at all. The oven temp was too high, they turned out mushy and burnt at the same time, and the oven time was only 15 minutes before I decided it was a wasted effort. 1 tbsp of starch is way too much as well, they were still powdery when I took them out. Do NOT waste your time or ingredients on this recipe.
★
Kayla
Did not work at all. Followed the directions EXACTLY STEP BY STEP and they were mushy. Corn starch did not make the slightest difference. I ended up having to turn the heat to 450 for 5-10 minutes to get them to crisp.
★
Yuri
Hi!
These look amazing, can’t wait to try them! Question, do you have any suggestions on cooking these in high altitude places? We’re currently at 7000ft and I usually have to turn up the temp 15-25 degrees.
Kate
Hi Yuri! I’m sorry, I don’t have experience baking at altitude so I’m not exactly sure how to modify the recipe. Since olive oil can burn at temps higher than 425, though, I’d probably stick with 425 and perhaps let them bake longer. I think you’ll just have to keep an eye on them. Hope they turn out great!
Tammy
Makes great crispy fries. Thanks!
★★★★★
Janice
Thanks so much for the recipe. Can I slice the sweet potatoes a few hours before I bake them?
Also, do white sweet potatoes fare as well as orange?
Janice
★★★★★
Kate
Hi Janice, that should be fine! I would use my crispy potato wedges instead for russet potatoes.
Janice
I meant white sweet potatoes, not russets, actually. The orange ones do have more vitamins and are sweeter. The size of ice was perfect. Recipe came out crisp on exterior and soft in interior…delicious. I used 2 orange and 1 white sweet potatoes (not russets). Great amount for 2 including my 25 yr old son!
★★★★★
Gene Olvera
Very tasty! We started eating them off of the baking tray before dinner was over. Lol. Made to complement my veggie burger for our meatless night. Such a great and easy recipe.
★★★★★
Kate
I love it, Gene! Thank you for sharing.
Asma
I don’t understand how this recipe has 4.3 stars! I followed the recipe and in the first 20 mins my fries were all burnt and stuck to the pan. I should have known because it seemed like that would be too long for the fries in the oven. I was in a rush to bake these for lunch so I didnt read the reviews before because the recipe had a good rating. Wish i did :(
★
Kay
The taste of these were good despite the fact that they didn’t crisp up even in the least. I followed the recipe exactly except that I turned the heat up during the last minutes in hopes that they would get crisp. We ate them gladly because we love sweet potatoes. But I was looking forward to the crispness that didn’t happen. (Maybe I didn’t separate them enough, but I assumed that if they didn’t touch that would be enough.)
patty
i really love how thorough you are with the recipe. I was wondering some of the same points, and you had anticipated my thoughts!
I’ve made these before with a different recipe.. 1st time turned out perfect! 2nd time to soggy.. (full disclosure~i went from memory the 2nd round lol).
Ever tried cooking with Panko crumbs? I will be tonight!
★★★★★
Kate
I’m glad you liked this one! Thank you for sharing Patty. Let me know how your Panko version goes.
Linda
Tried the cornstarch coating. Fries turned out grey and powdery.
patty
someone needs to remove your nasty comment
Frizle
This recipe turned out perfect, thank you! I cut mine bigger but they still came out crispy. Thank you!
★★★★★
Robin
Followed instructions to a t. Soggy mess stuck to the pan :(
Is this recipe for real?
★
Kate
Hi Robin, I’m sorry you didn’t have good results with this recipe. Did you use parchment paper and make sure they were cut small enough?
Mayer Weinberg
how long should they be in the oven for?
Kate
Hi Mayer! See step 4 and 6. I hope this helps.
Elissa
Dear Kate, today I have tried your crispy fries and they are absolutely delicious! Best I ever had. I was a little bit worried during the preparation because the experiences are different but they turned out great. I baked them at 200°C and added smoked paprika after baking. Those are only 2 changes that I have made. They stayed crispy and soft inside. I’m saving the recipe and I can’t wait to make it again :)
MT
The sweet potato fries turned out awesome! I seasoned the fries with Old Bay and folks were fighting for the last few at our BBQ! Thanks so much for sharing this recipe!! :)
★★★★★