Pin it
These crunchy oven-roasted sweet potato fries have totally upgraded my weeknight meal routine. The golden sticks deliver that wonderful crunch without the hassle and fat of deep frying, making them my favorite side when we want something a bit fancy.
I stumbled on this method during a crazy busy week when I needed something my fussy kids would actually eat without camping in the kitchen all day. These days they ask for these fries at least twice weekly, and I'm always happy to whip them up.
Ingredients
- Sweet potatoes: Give natural sweetness and contain loads of nutrients like vitamin A and fiber – grab firm ones without mushy spots for top results
- Olive oil: Creates that beautiful golden outside – pick a nice quality one for better taste
- Garlic powder: Gives a savory kick without charring like fresh garlic might – make sure it's fresh as old spices won't pack much punch
- Paprika: Adds a light smoky sweetness – try the smoked kind for extra flavor
- Salt: Boosts all the tastes – kosher salt is perfect since it sticks to the fries nicely
- Black pepper: Brings mild heat and depth – grinding it fresh really makes a difference
- Cornstarch: Makes that amazing crispy coating – it's my hidden trick for perfect oven fries
Step-by-Step Instructions
- Preheat Baking Sheet:
- Getting your oven hot at 425°F with the baking sheet inside is key for that first sizzle that stops soggy fries. This trick works like dropping food into hot oil but keeps things cleaner. Give it at least 10 minutes to get properly hot.
- Cut Uniform Fries:
- Spend time cutting your sweet potatoes into even 1/4 inch sticks. Different sizes will cook unevenly, with some burning while others stay raw. I've found slightly thicker cuts work better for sweet potatoes since they're naturally softer than regular ones.
- Soak Away the Starch:
- Putting the cut fries in cold water for a full 30 minutes isn't just busy work - it pulls out extra starch that would stop them getting crispy. You'll notice the water turns cloudy as starch comes out. Switch the water halfway for even better outcome.
- Thoroughly Dry and Season:
- After draining, take time making sure fries are completely dry before adding any oil or flavors. Even tiny wet spots will make steam instead of crispiness. Once they're dry, mix with oil first for a light coating, then toss with spices and optional cornstarch, making sure every piece gets covered evenly.
- Arrange for Airflow:
- When you put fries on the hot pan, give each one some space. Crowding causes steaming instead of roasting. Better to use two pans than jam everything onto one. Lay fries with cut sides down for best contact with the hot surface.
- Monitor Closely While Baking:
- Cook for 25-30 minutes total, but watch carefully at halfway to turn each fry individually. Sweet potatoes can switch from perfect to burnt quickly because of their natural sugars. Look for edges starting to darken and fries lifting slightly from the pan when they're ready to flip.
Pin it
What I love most about these fries is how the paprika gets a bit caramelized around the edges, making these amazing little flavor bursts. My little girl actually started eating sweet potatoes because of these fries, which feels like winning the parent lottery whenever I cook them.
Perfect Pairings
These crunchy sweet potato fries go with almost anything, but they really stand out next to juicy hamburgers or toasted sandwiches. Their sweetness works great against rich, meaty foods. For a full meal, I enjoy them with turkey patties and some simple arugula greens. They also make a surprisingly good side for morning plates with some eggs.
Pin it
Storage Solutions
While these fries taste best right after cooking, you can keep extras in a sealed container in the fridge for up to 3 days. When reheating, skip the microwave which makes them soft. Instead, lay them on a baking sheet in a 400°F oven for about 5 minutes until hot and crispy again. They won't be exactly like fresh ones, but they'll still taste good.
Smart Substitutions
Regular potatoes work just as well with this same method if you don't care for sweet potatoes. For different tastes, try switching up the seasonings. Cajun spice mix adds a nice kick, while rosemary and thyme give a herby flavor. If you're out of cornstarch, arrowroot powder does the same job for getting that crispy finish.
Frequently Asked Questions
- → Why is soaking sweet potato fries important?
Soaking in cold water pulls out excess starch from the surface, which is key for keeping the fries crunchy and not mushy while baking. This step makes a big difference for crisp results.
- → Does cornstarch really make crispier fries?
Adding cornstarch isn't required, but it helps a lot. It gives the fries a light coating that absorbs moisture, making the exterior crunchier without drying out the inside. Skip at your own risk!
- → Why heat up the baking sheet first?
A hot baking sheet helps the fries start crisping right when they hit the pan. It creates contact heat, which locks in texture and color quickly. It’s similar to the quick sear you'd get from frying.
- → Can I swap sweet potatoes for regular ones?
Definitely! This technique works great with regular potatoes too. Just follow the same steps—soak, dry, and coat—and you'll get crispy fries, no matter which potatoes you choose.
- → How do I make sure all fries bake properly?
Cut your potatoes evenly into strips about 1/4-inch thick. Spread them out in one layer on the baking tray so they don't overlap, and flip them halfway through baking for balanced crispiness.
- → What sauces go well with these fries?
You can’t go wrong with garlic mayo, a honey mustard dip, or spicy sriracha mayo. Even a tangy yogurt-based dip pairs nicely with the sweetness of the potatoes.