These Sweet Potato Fries are ultra crispy, perfectly seasoned, and completely irresistible! Tossed with paprika, garlic powder, onion powder, salt, pepper, and a touch of cornstarch (the secret to that extra crunch!), they’re baked—not fried—and oh so addictive!
Extra crispy, sweet, salty, savory, and perfect for dipping, these sweet potato fries are the best. Incredibly easy to make right at home, all you need are a handful of ingredients like sweet potatoes, cornstarch, olive oil, and simple seasonings like garlic powder, onion powder, paprika, sea salt, and pepper.
No oven? You can also make sweet potato fries in the air fryer.
Table of Contents
Favorite Dips and Seasonings for Fries
Sweet potato fries, unlike regular french fries, are pretty delicious without a whole lot of extra seasoning. Usually, I’ll add a simple combination of salt, black pepper, garlic powder, and onion powder and serve them with dipping sauces like homemade ranch dressing, ketchup, mayonnaise, or spicy Sriracha ranch.
That said, I’ve had great success with other seasoning combinations including my homemade Cajun seasoning recipe, this taco seasoning, or even homemade Ranch seasoning mix when the creamy dip just won’t cut it.
How to Make Crispy Baked Sweet Potato Fries
1. Preheat the oven and prepare the sweet potatoes: For perfect baked sweet potato fries, we want to bake them at a high oven temperature. So, preheat your oven to 425 degrees f and place the oven racks in the upper and lower thirds of the oven (careful that the upper rack is at least 6-inches from the heat source). Line two rimmed baking sheets with parchment paper or aluminum foil. Wash the sweet potatoes and dry them completely then cut them into thin strips about 1/4-inch thick.
2. Coat in cornstarch and seasoning: Coating your sweet potato fries with cornstarch is the secret to these crispy baked sweet potato fries. Sprinkle the sweet potatoes with cornstarch (2 teaspoons per pan), salt (1 teaspoon per pan), onion powder, garlic powder, and sweet paprika (1/2 teaspoon per pan each). Toss to coat. Drizzle with a little olive oil and continue to combine until evenly coated. Arrange the sweet potato fries in a single, non-overlapping layer. Remember to leave space between each fry, otherwise, they will not crisp.
3. Bake: Bake for 15 minutes, then remove the baking sheets from the oven and flip the fries for even cooking. Place back in the oven, swapping the positions of the trays in the oven. Bake for an additional 10-15 minutes or until golden, crispy, and starting to brown around the edges.
Season with additional salt and lots of freshly cracked pepper, if desired. Serve with your favorite dips and sauces (see ideas above).
Tips and Tricks
- I prefer not to peel my sweet potatoes. This is a personal preference. If you prefer to peel yours, go for it. Simply peel your potatoes and follow the instructions as written.
- To ensure that your fires cook evenly, cut them into similarly sized pieces and bake them in an even layer (no overlapping).
- You can toss your sweet potatoes in a large bowl or directly on the baking sheet.
- You know your fries are nearly done when they start to change from shiny to matte, spotted with brown spots with a puffed-up texture. Be careful, though, as they can quickly change from perfectly crispy to burnt and charred quite quickly.
How to Store
Total truth? Baked fries are best served right out of the oven. I mean, I’m pretty sure all fries – baked and fried – are best right away. Leftovers, however, store well in the refrigerator for up to 4-5 days. For best results, reheat your sweet potato fries in the microwave at 30-second intervals or re-crisp by toasting in the oven or toaster oven.
RECIPE CARD
Perfect Baked Sweet Potato Fries Recipe
Ingredients
- 3 medium-large sweet potatoes - (approximately 2.5 pounds)
- 4 teaspoon cornstarch - divided
- 2 teaspoon salt - divided
- 1 teaspoon onion powder - divided
- 1 teaspoon garlic powder - divided
- 1 teaspoon sweet paprika - divided
- 3 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees Fahrenheit and place racks in the upper and lower thirds of the oven (careful that the upper rack is at least 6-inches from the heat source). Line two large rimmed baking sheets with parchment paper and set aside.
- Thoroughly wash and scrub your sweet potatoes using a vegetable brush in cold water and dry completely. Cut into thin fry-shaped pieces, about 1/4" wide and 1/4" thick. Transfer half of the fries to one baking sheet and the rest of the fries to the other baking sheet.
- Sprinkle the sweet potatoes with cornstarch (2 teaspoons per pan), salt (1 teaspoon per pan), onion powder, garlic powder, and sweet paprika (1/2 teaspoon per pan each). Toss to coat. Drizzle the fries with olive oil and continue to toss until all fries are evenly coated in spices and oil.
- Arrange the sweet potato fries in a single layer on your prepared baking sheets. Leave space between each fry otherwise, they will not crisp.
- Transfer baking sheets to the oven and bake for 15 minutes. Remove from the oven, flip the fries using a metal spatula, rearrange back in a single layer and return the baking sheets back to the oven, swapping their positions. Continue to bake for an additional 10-15 minutes, or until fries are golden, crispy, and just starting to brown around the edges.
- Season with additional salt and lots of freshly cracked pepper, if desired. Serve with your favorite dips and sauces like creamy ranch dressing.
Jessica’s Notes
- I prefer not to peel my sweet potatoes. This is a personal preference. If you prefer to peel yours, go for it! Simply follow the instructions as written.
- To ensure that your fires cook evenly, cut them into similarly sized pieces and bake in an even layer (no overlapping).
- Toss your sweet potatoes in a large mixing bowl or directly on the baking sheet.
- You know your fries are nearly done when they start to change from shiny to a matte puffed-up texture. Be careful, though, as they can quickly change from perfectly crispy to burnt and charred quite quickly.
- Storage: These fries are best served right out of the oven. Leftovers store well in an air-tight container in the refrigerator for 4-5 days. Reheat in the microwave at 30-second intervals or re-crisp by toasting in the oven, toaster oven, or air fryer.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
More Sweet Potato Recipes
If you love the natural sweetness and versatility of sweet potatoes, here are more delicious ways to enjoy them—from savory sides to classic desserts:
- Roasted Brussels Sprouts and Sweet Potatoes – A flavorful veggie combo that roasts up perfectly with crispy edges and caramelized sweetness. Especially delicious drizzled with creamy tahini sauce!
- Instant Pot Mashed Sweet Potatoes – Creamy, smooth, and buttery mashed sweet potatoes made in minutes using your pressure cooker.
- Instant Pot “Baked” Sweet Potatoes – A quick and easy method for perfectly tender whole sweet potatoes—great for meal prep or easy dinners.
- Savory Butter Roasted Sweet Potatoes with Brown Sugar – Roasted with butter, herbs, and a touch of brown sugar, this side dish is both savory and sweet. Perfect for the holidays.
- How to Bake Sweet Potatoes Perfectly – A foolproof guide to getting soft, fluffy baked sweet potatoes every time.
- Steak and Sweet Potato Skillet – A satisfying one-skillet meal featuring juicy steak bites and tender sweet potatoes.
- Sweet Potato Pie Recipe – A creamy, spiced Southern classic with a buttery crust and rich, sweet filling.
- Sweet Potato Casserole – A holiday favorite made with mashed sweet potatoes, brown sugar, and an irresistible marshmallow topping.
Can’t wait to try this recipe today! I was wondering if you could suggest some dip recipes? Thanks!
My Buffalo Chicken Dip is my most popular dip recipe. Homemade ranch is also great for all around dipping purposes, including these fries!
I had 3 very large sweet yams, so I cut them into strips, blanched them for 3 min..and froze them . Not having any luck baking them to a crisp. Any suggestions?
Hi Janet,
Did you cut them into “thin fry-shaped pieces” and then coat them in corn starch per the instructions above?
You can try cooking them on a wire cooling rack on a baking sheet.
But please keep in mind baked sweet potato fries will never turn out as crispy as fried fries, so that shouldn’t be an expectation ๐