Crispy on the outside and tender and sweet on the inside, these baked sweet potato fries are irresistible. Perfect as a snack or served alongside a burger, they’re an easy crowd-pleaser.
If you’re a fries lover, these baked sweet potato fries will win you over. Many versions are soggy or heavily seasoned with flavors that mask the sweet potato’s natural taste. This recipe focuses on crisp edges and balanced seasoning so the sweet potato flavor shines through.
In under 30 minutes you can enjoy crispy, golden sweet potato fries that pair beautifully with ketchup, ranch, or even a cinnamon-honey butter for a sweet-savory twist. They’re also much easier to clean up than deep-fried fries.
If you’re skeptical about sweet potato fries, give this method a try — the cornstarch step and high oven heat make all the difference. For a different texture, try sweet potato wedges in the air fryer too.
Here are a few favorite sweet potato recipes to explore when you’re done with the fries: sweet potato latkes, sweet potato dip, sweet potato casserole, roasted sweet potatoes, and baked sweet potato chips.
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See the recipe card below for complete ingredient quantities and full instructions.
Ingredients Needed
- Sweet potatoes – Use large, firm sweet potatoes for consistent fries.
- Spices – Garlic powder, onion powder, dried parsley, sea salt, and black pepper. You can also use a simple fry seasoning if preferred.
- Cornstarch – This step is key for achieving crisp fries, so don’t skip it.
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How To Make Homemade Sweet Potato Fries
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or foil. Peel the sweet potatoes and cut them into strips about ¼–½ inch thick.
- Place the strips in a large bowl and sprinkle with cornstarch. Cover and shake, or toss, until the fries are evenly coated.
- Drizzle with olive oil and add the seasonings. Toss to coat, then spread the fries in a single layer on the baking sheet so they don’t overlap.
- Bake for 15 minutes, then stir or flip the fries and bake another 10–15 minutes until golden brown and slightly caramelized. Remove and serve warm.
For full measurements and step-by-step details, see the recipe card below.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
For longer storage, freeze leftover fries on a cookie sheet until firm, then transfer them to a freezer-safe airtight container for up to 3 weeks. Reheat from frozen in an air fryer at 400°F for 4–5 minutes for best results.
Serving suggestions
These crispy fries are delicious on their own, but they shine with a dipping sauce. Try them with fry sauce, Mississippi comeback sauce, Bloomin’ Onion dip, Alabama white BBQ sauce, ranch, or simple ketchup.
More French Fry Recipes
If you enjoy fries, experiment with different styles and toppings. A few ideas:
- Buffalo fries – topped with blue cheese and buffalo sauce.
- Loaded fries – piled with cheese, bacon, and your favorite toppings.
- Cajun fries – seasoned with bold Lowcountry spices.
- Garlic parmesan fries – a garlicky, cheesy favorite.
- Loaded potato skins – another indulgent option.
Air Fryer Directions
Preheat the air fryer to 400°F. Arrange the prepared fries in a single layer with space between them for proper air circulation. Air fry for about 12 minutes, shaking or flipping halfway through for even crisping.
How to Fix Soggy Fries
If your fries turn out soggy, crisp them in a hot oven for 3–5 minutes or in an air fryer preheated to 400°F for 2–4 minutes. Give them room to breathe so edges can crisp up.
Cold Water Soak
For russet potatoes, soaking reduces surface starch and helps crispness. With sweet potatoes this isn’t necessary; just pat the cut fries very dry before tossing with cornstarch.
Recipe Tips & Tricks
- Line the pan with parchment paper or foil. If using foil, lightly spray it with nonstick spray to prevent sticking.
- Don’t skip the cornstarch — it’s essential for achieving crispy edges.
- Keep to a single layer on the baking sheet so each fry browns evenly; you may need to bake in batches.
- Adjust seasonings to taste: simple salt and pepper work well, or add Italian seasoning, chili powder, or a pinch of cayenne for heat.
- Smaller or thinner fries will cook faster and caramelize more, so watch them closely near the end of baking.
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These crispy baked sweet potato fries are quick to make and go perfectly with hot dogs, hamburgers, sandwiches, or as a satisfying after-school snack.
Sweet Potato Fries
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Equipment
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baking sheet
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parchment paper
Ingredients
- 3 medium sweet potatoes
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- ½ teaspoon salt preferably sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried parsley
Instructions
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Preheat the oven to 450°F and line a baking sheet with parchment paper.
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Peel and cut the sweet potatoes into strips about ¼–½ inch thick and place them in a bowl.
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Add the cornstarch and stir, or cover and shake, until the fries are coated.
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Add olive oil and seasonings, then toss or shake until the strips are evenly coated.
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Spread the fries in a single layer on the baking sheet. You may need to bake in batches depending on pan size.
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Bake 15 minutes, flip, then bake another 10–15 minutes until slightly dark and crispy on the edges.
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Allow to cool slightly and serve with your favorite dip.
Notes
- Line the pan with parchment paper or foil and spray the foil lightly so fries don’t stick.
- Let fries cool slightly before serving to set the crisp exterior.
- Cornstarch is essential for extra-crispy texture.
- Adjust seasonings to taste — Italian seasoning, chili powder, or a pinch of cayenne add great flavor.
- Bake in a single layer for even browning and caramelization; thinner pieces will brown faster.
Nutrition
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