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The BEST Crispy Homemade Sweet Potato Fries are made with a secret ingredient and a perfect spice blend, then baked to crisp perfection. They turn out every time!
There’s a lot that goes into making a great sweet potato fry, but going through the steps is worth the effort because you will end up with wonderfully seasoned, perfectly cooked, deliciously crispy sweet potatoes that are better than any you’ve had (even at a restaurant). You won’t find better sweet potato fries than these!
Make sweet potato fries to for serve with a Pulled Pork Sandwich, Italian Beef Sandwiches, or Slow Cooker Chicken Legs. Add a Fresh Corn Salad or an easy Chef’s Salad and you have a complete meal.
Table of Contents
Why You’ll Love This Recipe
- These Crispy Sweet Potato Fries are a healthier alternative to traditional fries because they are baked instead of fried.
- It’s a fun way to get creative in the kitchen by experimenting with different seasonings.
- If you have sweet potatoes, you likely have everything else you need in your pantry.
- They make a great side to burgers and sandwiches.
Recipe Ingredients
- Sweet potatoes
- Oil: olive, vegetable, or canola oil will work
- Cornstarch: the secret ingredient
- Garlic powder
- Smoked paprika
See the recipe card below for full information on ingredients and quantities
How to Make the BEST Crispy Homemade Sweet Potato Fries
- Step #1. Cut the sweet potatoes into 1/4-inch fry-shaped pieces, and soak them in cold water for at least 30 minutes.
- Step #2. Drain the sweet potatoes, pat them dry and toss them with oil to coat them evenly.
- Step #3. Mix together the dry ingredients in a small bowl and then sprinkle the seasoning over the oiled sweet potatoes and toss again to coat them.
- Step #4. Bake on a baking sheet lined with parchment paper at 425 degrees for 15 minutes, turn over each fry and bake for another 10 to 15 minutes.
Recipe FAQs
Feel free to change up the seasonings to meet your tastes! Want a little heat? Try adding some chipotle or chili powder to your spice and cornstarch mix.
Follow the steps in this recipe closely. Cutting the sweet potatoes evenly, soaking them in cold water, including corn starch in your seasoning mix, and spreading them in a single layer on the baking sheet all help prevent soggy fries.
Use a sharp knife and take your time to make consistent cuts. Practice makes perfect, so don’t get discouraged if it takes a few tries to get the hang of it!
These sweet potato fries do not freeze well and aren’t great after being in the fridge. It’s best to make just the amount you need and not plan on leftovers.
Yes. All the ingredients in this recipe for crispy sweet potato fries are gluten free but be sure to check the ingredients you use.
Expert Tips
- Soak the potatoes prior to cooking to help remove extra starch.
- Don’t skip the corn starch. It’s the secret ingredient to perfectly crisp sweet potato fries every time.
- Make sure the sweet potatoes are cut evenly and spread out in a single layer on a baking sheet and avoid crowding.
- Serve with a homemade dipping sauce like Boom Boom Sauce, Chipotle Sauce or Yum Yum Sauce.
Can you freeze sweet potato fries?
I have not had great luck with freezing this recipe. They sure don’t freeze well before baking and they only froze ok after baking but I couldn’t get them to crisp back up when it came time to reheat and serve them. I would not freeze this recipe.
These sweet potato fries actually don’t store well at all. I’d suggest making as many as you are going to eat and not more so that you don’t have leftovers. They just aren’t very good reheated.
More Side Dish Recipes to Consider
Recipe Collections
Zucchini Recipes
Side Dishes and Salads
Easy Creamy Cheesy Potatoes
Vegetable Sides
Glazed Honey Roasted Carrots
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The BEST Crispy Homemade Sweet Potato Fries
Ingredients
- 1 pound sweet potatoes, peeled
- 2 tablespoons neutral oil, olive, vegetable, canola, etc. all work
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- table salt, to taste
Instructions
- Cut your sweet potatoes into 1/4 inch square fry-shaped pieces. Consistency in the thickness of the potato is key for evenly and properly cooked potatoes.
- Place the cut sweet potatoes in a bowl and cover with cold water. Let soak for at least 30 minutes or up to 12 hours (they can soak overnight without issues).
- After the sweet potatoes soak, remove from the water and pat dry with a clean dish towel or paper towels.
- Add the dry sweet potatoes to a large bowl or zipper-top bag and drizzle with the oil. Toss well to coat evenly.
- In a small bowl, combine the cornstarch, garlic powder, and smoked paprika. Sprinkle over the oiled sweet potatoes and toss again to evenly coat.
- Preheat the oven to 425 degrees F.
- Spread the sweet potatoes in an even layer on a parchment-lined baking sheet.
- Bake in the preheated oven for 15 minutes.
- Remove from the oven and use a spatula to flip every fry over, one by one.
- Return the oven and bake for an additional 10 to 15 minutes.
- Remove from the oven and sprinkle with salt.
- Let the fries rest for 5 minutes before serving warm.
Video
Notes
- Don’t skip any of the steps. You’ll want evenly cut taters, to soak, coat, flip, and rest before eating if you want crisp sweet potato fries.
- Don’t add salt until after baking the sweet potato fries (the salt draws out moisture and that won’t help them crisp).
- You can use arrowroot powder in place of cornstarch but it’s generally recommended that you need twice the amount.
- Sweet potato fries are perfect with some dipping sauce! Equal parts of ketchup, mayo, BBQ, hot sauce, and mustard makes a great dipping sauce.
- These fries don’t store well in the freezer or fridge so make what you need.
we need sweet potato fries
hai im from Indonesia, i really like this food, looks very good, it seems i have trouble finding food like this in indonesia
My favourite way of prepping fries. Soaking, oil and the cornstarch with seasonings are what make this recipe good. I do use an air fry tray in the oven instead of a sheet pan and I think it works even better.
Ohhh I love that idea, I bet it works great. I’ll have to find one of those trays!
Okay, these were AMAZING.
I do have one question though—how can I make them crunchier? Mine were very very soft. Almost mushy in some cases (didn’t stop my fiancé and I from eating the entire thing lol). Wondering if I should put the broiler on it maybe? Or more cornstarch? Hotter for longer? Thinner cut?
Any tips appreciated.
Thank you 🙂
Cutting them to a smaller size helps!
If the planets all align correctly, then maybe this recipe will work. I saw all the great reviews and expected a better outcome. The cornstarch was a disaster. I probably didn’t do everything as instructed but I will not be trying this recipe again.
i agree
I’ve made these a few times and they’re amazing- but I was wondering if there is a way to make them in bulk and freeze them for later, so we don’t have to cut and prep every time. Do you think that would work? Thanks!
I think the reheat is the issue. Do you have an air fryer? I feel like if you prepped, baked, froze in a single layer, bagged them up and frozen them and THEN did something like an air fryer, they just might reheat nicely (I swear my air fryer is magical for this kind of frozen potato product). I’m going to try this! If you do too, will you report back and let us know. It’s a fabulous idea.