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These Crispy Baked Sweet Potato Fries are seasoned with paprika, garlic, cayenne, and a light cornstarch coating, then baked at high heat until tender inside and crisp around the edges. They’re ready in about 35 minutes, made with pantry staples, and give you all the salty-sweet flavor of restaurant sweet potato fries without deep frying.
Recipe testing note: This post has been updated with additional crisping tips, troubleshooting guidance, air fryer instructions, and storage/reheating tips to help you get the best texture from oven-baked sweet potato fries.
Table of Contents
- Kellie’s Note I Only Have Fries For You
- Ingredients for Baked Sweet Potato Fries
- How to Make Baked Sweet Potato Fries
- Skin On Vs. Skin Off for Sweet Potato Fries
- Kellie’s Tips for Perfect Sweet Potato Fries
- Why Are My Sweet Potato Fries Mushy?
- Should You Soak Sweet Potato Fries Before Baking?
- Seasoning, Dipping, and Topping Ideas
- Can I Make These in the Air Fryer?
- What to Serve With Sweet Potato Fries
- How to Store and Reheat Sweet Potato Fries
- Crispy Baked Sweet Potato Fries Recipe
- More Recipes for Sweet Potatoes
Kellie’s Note
I Only Have Fries For You
I’ve tested baked sweet potato fries enough to know the little details matter: thin, even cuts, a light cornstarch coating, plenty of space on the pan, and a few minutes to cool before serving. The hardest part really is cutting the potatoes, but once that’s done, the oven takes care of the rest.
I love sweet potato fries so much but I’m not willing to pay the upcharge at a restaurant. But I’m going to tell you a secret, I think homemade baked sweet potato fries are even better. You get more flavor, less grease, no deep-frying mess, and a seasoning blend you can easily adjust to your taste.
They’re easy, can be prepped ahead and popped in the oven for salty-sweet crunchiness you’ll want to eat every week.
Ingredients for Baked Sweet Potato Fries
Other than the sweet potatoes, everything you need for this recipe is a pantry staple.
- Sweet potatoes: Medium orange-flesh sweet potatoes work best because they’re naturally sweet and bake up tender inside. Try to choose potatoes that are fairly straight and evenly shaped so they’re easier to cut into fries.
- Olive oil: Olive oil adds flavor and helps the fries brown. Avocado oil or canola oil also works well.
- Cornstarch: This is the key to crispier baked sweet potato fries. Use a light coating—too much cornstarch can make the fries sticky or gummy instead of crisp.
- Paprika: Adds savory flavor and color.
- Garlic powder: Gives the fries a classic seasoned-fry flavor.
- Cayenne: Adds a little heat. Use less or skip it if you prefer mild fries.
- Kosher salt and black pepper: Essential for balancing the natural sweetness of the potatoes.
How to Make Baked Sweet Potato Fries
This is a quick overview of how to make oven-baked sweet potato fries. You’ll find the full instructions in the recipe card below.
- Cut the fries evenly. Slice the sweet potatoes into thin, even batons, slightly larger than ¼ inch. Even pieces cook at the same rate and crisp more consistently.
- Pat them dry. If the fries feel damp after cutting, blot them with a clean kitchen towel or paper towels. Extra moisture can make them steam in the oven.
- Coat with oil. Add the fries to a large bowl and toss with olive oil until lightly coated.
- Add cornstarch and seasoning. Stir together the cornstarch, paprika, garlic powder, cayenne, salt, and pepper. Sprinkle over the fries and toss until lightly coated. The fries should not look heavily dusted.
- Spread out on the pan. Arrange the fries in a single layer with space between them. Use a second baking sheet if needed—crowded fries will steam instead of crisp.
- Bake and flip. Bake at 450°F for 20 to 25 minutes, flipping halfway through, until browned on the edges and tender inside.
- Cool briefly before serving. Let the fries rest for about 5 minutes. This helps the coating firm up and gives the fries a better texture.
Skin On Vs. Skin Off for Sweet Potato Fries
It’s your call! The skin on sweet potatoes is edible, but some people find it less palatable than the skin on regular potatoes. It’s a little bit thicker and it doesn’t get quite as crisp; with the skin on, baked sweet potato fries can be a little chewier. That said, leaving the skin on does add an extra layer of texture and flavor, as well as boost the nutritional value by adding some more vitamins, minerals, and fiber.
Personally, I think skin off is best. Then the fries have the same texture throughout and the sweetness of the sweet potatoes really takes center stage.
If you leave the skins on, scrub the sweet potatoes well and dry them thoroughly before cutting. Any extra moisture on the skin can keep the fries from crisping properly.
Kellie’s Tips for Perfect Sweet Potato Fries
It’s easy to make baked sweet potato fries, but these tips make a big difference in the final texture.
- Cut them into even pieces. Fries that are the same size cook more evenly. Aim for thin batons, slightly larger than ¼ inch.
- Dry the fries before coating. Moisture creates steam, and steam makes soft fries. Pat the cut fries dry if needed.
- Use a light coating of cornstarch. Cornstarch helps absorb surface moisture and creates a crispier coating, but too much can turn sticky or gummy.
- Don’t overcrowd the baking sheet. Give each fry enough room to brown. If the fries overlap, they’ll steam instead of crisp.
- Flip halfway through baking. This helps both sides brown and prevents the bottoms from burning.
- Let them rest for 5 minutes. The fries continue to firm up slightly as they cool.
- Reheat for maximum crispiness. Leftover sweet potato fries can be stored in an airtight container in the refrigerator and reheated in the oven at 425°F for about 5 minutes.
Why Are My Sweet Potato Fries Mushy?
Sweet potato fries usually turn mushy when they steam instead of roast. Here are the most common reasons:
- The pan is overcrowded. Fries need space around them so the hot air can circulate. Use two baking sheets if needed.
- The fries are too thick. Thick fries can become soft before the edges have time to crisp. Thin, even cuts work best.
- The potatoes are too wet. Pat the fries dry before adding oil, especially if the potatoes release moisture after cutting.
- There is too much cornstarch. A light dusting helps with crispiness, but a heavy coating can turn sticky.
- They were served too quickly. Let the fries cool for about 5 minutes before serving so the edges can firm up.
Sweet potato fries won’t be quite as crisp as deep-fried restaurant fries, but these steps will help you get the best oven-baked texture.
Should You Soak Sweet Potato Fries Before Baking?
You do not have to soak the sweet potatoes for this recipe. The most important steps are cutting the fries evenly, drying them well, coating them lightly with cornstarch, and spreading them out on the baking sheet.
If you prefer to soak them, place the cut fries in cold water for 30 minutes, then drain and dry them very thoroughly before adding the oil and seasoning. Do not skip the drying step, wet fries will steam in the oven and turn soft.
Seasoning, Dipping, and Topping Ideas
Here are some easy ways to switch up and serve this oven-baked sweet potato fries recipe.
Seasoning Ideas
- Herbed fries: Add dried thyme or rosemary to the seasoning mix.
- Spicy fries: Add chili powder, ancho chili powder, or extra cayenne.
- Garlic parmesan fries: Toss the baked fries with grated Parmesan and a little minced garlic before serving.
- Smoky fries: Add smoked paprika instead of regular paprika.
Topping Ideas
- Loaded fries: Top with shredded cheese, bacon bits, green onions, and sour cream.
- Fresh herb finish: Sprinkle with parsley, chives, or cilantro right before serving.
- Sweet-and-spicy finish: Add a drizzle of hot honey, a sprinkle of The Best French Fry Seasoning or a pinch of brown sugar and cayenne.
Dipping Sauce Ideas
Pair your fries with French Fry Sauce, Easy Avocado Ranch Dressing, Big Mac Sauce, Roasted Garlic Aioli, Whipped Feta Dip, ketchup, honey mustard, or spicy mayo.
Can I Make These in the Air Fryer?
Yes, you can make sweet potato fries in the air fryer, but you’ll need to cook them in batches so they have enough space to crisp.
- Prepare the fries as directed: cut evenly, dry well, toss with oil, and coat lightly with the cornstarch seasoning mixture.
- Preheat the air fryer to 375°F, if your model requires preheating.
- Arrange the fries in a single layer in the basket. Do not overlap them.
- Air fry for 12 to 15 minutes, shaking the basket halfway through, until the fries are tender and crisp around the edges.
- Repeat with remaining batches and serve right away.
Air fryer models vary, so start checking early to prevent burning.
What to Serve With Sweet Potato Fries
- Smash Burgers
- Jamaican Jerk Pork with Pineapple Pico De Gallo
- Grilled Chicken Pesto Sandwich
- Coney Island Hot Dogs
- The Best BLT Sandwich
- Caprese Sandwich
- Big Mac Smash Tacos
- The Best Turkey Burger
How to Store and Reheat Sweet Potato Fries
Sweet potato fries are best served fresh, but leftovers can still be delicious if you reheat them the right way.
- To store: Let the fries cool completely, then transfer them to an airtight container. Refrigerate for up to 3 days.
- To reheat in the oven: Spread the fries on a baking sheet and bake at 425°F for about 5 minutes, or until hot and crisp around the edges.
- To reheat in the air fryer: Air fry at 375°F for 3 to 5 minutes, shaking halfway through.
- Avoid the microwave: It will warm the fries, but it will also make them soft.
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Crispy Baked Sweet Potato Fries Recipe
Equipment
- chef's knife
- cutting board
- sheet pan
- measuring spoons
Ingredients
- 2 medium sweet potatoes, peeled and cut into even French fry shapes (slightly larger than ¼-inch batons)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Place the sweet potatoes in a large bowl. Drizzle with the olive oil and toss to coat.
- Stir together the cornstarch, paprika, garlic powder, cayenne, 3/4 teaspoon salt and black pepper in a small bowl. Sprinkle the spice mixture over the sweet potatoes and toss to coat.
- Arrange the sweet potatoes on a baking sheet in a single layer, being sure to leave space between the fries to they don’t steam.
- Bake the sweet potatoes, flipping the fries once halfway through the cooking time, until the edges are browned and crispy, approximately 20 to 25 minutes.
- Cool 5 minutes before serving.
Notes
- For crispier fries, make sure the sweet potatoes are cut evenly and arranged in a single layer with space between each fry. If the pan is crowded, use a second baking sheet.
- Use a light coating of cornstarch. The fries should look lightly dusted, not heavily coated. Too much cornstarch can make the fries sticky.
- Let the fries cool for 5 minutes before serving. This helps the edges firm up.
- For air fryer sweet potato fries, cook in a single layer at 375°F for 12 to 15 minutes, shaking halfway through. Work in batches if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Recipes for Sweet Potatoes
- Sweet Potato Gnocchi
- Mashed Sweet Potatoes with Mascarpone and Brown Butter
- Sweet Potato Casserole
- Roasted Sweet Potatoes
- Butternut Squash Sweet Potato Soup
- Sweet Potato Cupcakes with Marshmallow Meringue Frosting
- Sweet Potato Souffle
Cornstarch helps absorb surface moisture and gives the fries a crispier exterior in the oven. Use just enough to lightly coat the fries. Too much cornstarch can make them sticky or gummy.
You do not need to soak them for this recipe. If you choose to soak them, use cold water and dry the fries very well before adding oil and seasoning.
They are best fresh from the oven, but you can cut the sweet potatoes earlier in the day. Store the cut fries in cold water, then drain and dry them thoroughly before baking.
Cut the fries evenly, flip them halfway through baking, and keep an eye on them near the end of the cooking time. Sweet potatoes have natural sugars, so the edges can brown quickly.
Also had an issue of mushy fries tried baking longer but just started to burn the outside of them ended up throwing them in the air fryer to crisp them up a bit but the flavor is great.
I’m so sorry you’re having issues with the oven method. We’ll definitely retest this one asap.
Mine turned out a gummy, sticky mess Couldn’t even eat them
Hmmm, I’m not sure why that would happen as this recipe was tested multiple times. If they are still not crispy, bake them longer.
Definitely going to try these. Can I use an air fryer. Would this recipe work with regular potatoes? Thanks.