Crispy Baked Sweet Potato Fries: the tasty side dish ready in no time
Whether you’re preparing burgers, steaks chicken, or more, these crispy baked sweet potato fries are the perfect side no matter the dish! This baked sweet potato fry recipe is incredibly tasty all while being healthier than classic French fries. In addition to all the health benefits that come with sweet potatoes, these fries are baked in the oven instead of being fried – omitting any unhealthy, unnecessary frying oil. Plus, they can be baked in a shorter amount of time! These crispy wedges of sweet potatoes are easy to make and result in a salty, sweet, crunchy, and spicy (if desired) side all in one!
How to Make the Best Crispy Baked Sweet Potato Fries
Let's find out how to make crispy baked sweet potato fries step by step.
Don’t cut your potatoes too big
When cutting the sweet potatoes into fries, it’s important to slice them thinly, about ¼” wide. If the fries are too thick, they will not get crispy. To cut the sweet potatoes, place it on a cutting board and slice off ¼” thick from one of the sides lengthwise. Continue doing this until the whole potato is cut into ¼” thick slabs. Take each slab and cut them into thin fries.
Toss in cornstarch
The cornstarch is the secret ingredient to getting your fries crispy! Be sure to toss the sweet potato fries into the cornstarch before the oil.
Place your fries evenly between two pans to bake
The second step to getting your fries crispy is to divide the cut sweet potatoes between two pans and lay them out in even layers. If the pan is too overcrowded the fries will not get crispy. Every fry needs its own spot on the pan so it can get crispy from laying flat on the hot surface.
Bake in the oven at 425 degrees
This is the temperature that will ensure the final product is a crispy fry. If it’s any lower they will not crisp up enough, and if it’s any higher, it can potentially burn. Half way through cooking you will remove the pans from the oven and flip the fries over with a spatula. When placing the pans back into the oven you will trade pan positions if you have them on two separate oven racks.
Choose your seasonings!
Before you bake your fries you will add the salt and garlic powder. If you want any other seasonings such as paprika, chili powder, black pepper, more garlic powder, etc., you will want to toss them with the seasonings after baking so they don’t lose their flavor in the oven.
No need to soak the sweet potatoes
Many people go back and forth between needing to soak fries before cooking them. With classic Russet potatoes, soaking them for 10-15 minutes in hot water will help release the starch, allowing them to take in more moisture, resulting in a super crispy exterior and fluffy interior. However, with sweet potatoes this step is not necessary.
Are Baked Sweet Potato Fries Healthy?
Yes! In addition to avoiding any unhealthy vegetable oils used for frying, sweet potatoes pack a big punch when it comes to nutrients. Sweet potatoes contain numerous vitamins, minerals, and antioxidants that help fight chronic disease. They’re also high in fiber, promote gut health, and overall help boost your immune system.
Ingredients
2 lbs sweet potatoes – about 3 medium sweet potatoes 1 tablespoon of cornstarch ½ tsp sea salt ½ tsp garlic powder 1 tablespoon extra-virgin olive oil Optional spices: freshly ground black pepper, cayenne pepper, paprika, cinnamon, etc.
Instructions
Preheat the oven to 235 degrees Fahrenheit.
Preheat the oven to 235 degrees Fahrenheit.
Make sure the racks are in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
Make sure the racks are in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
Peel the sweet potatoes and slice them into ¼” wide and ¼” thick fry shaped pieces.
Try to make sure they’re all about the same size.
Peel the sweet potatoes and slice them into ¼” wide and ¼” thick fry shaped pieces.
In a bowl, toss the sweet potato fries with the cornstarch, salt, and garlic powder.
Toss the fries until they are coated. Drizzle the olive oil on the fries and toss the fries until they are completely coated in oil with no powdery spots leftover.
Try to make sure they’re all about the same size.
Place the fries in a single layer between two pans. Don’t overcrowd the fries on the pans!
Bake for 20 minutes then remove from the oven and flip the fries over with a spatula.
In a bowl, toss the sweet potato fries with the cornstarch, salt, and garlic powder.
Arrange the fries so they are in an even layer again to finish baking.
Place the fries back into the oven and swap the position of the pans.
Toss the fries until they are coated. Drizzle the olive oil on the fries and toss the fries until they are completely coated in oil with no powdery spots leftover.
Bake for another 10-18 minutes until the fries are crispy.
You’ll be able to tell when they’re done when the exterior of the fries are matte as opposed to shiny orange.
Place the fries in a single layer between two pans. Don’t overcrowd the fries on the pans!
Be sure to keep an eye on them as they can burn quickly if unsupervised. Toss the fries with additional seasonings if desired.
Notes
These baked sweet potato fries are best stored in the fridge in an airtight container for up to four days. You can reheat them in the oven or toaster oven to get them crispy again! These fries are great to make ahead of time. If slicing the potatoes in advance, just cover them with water until you’re ready to toss and bake. Substitute the cornstarch with arrowroot starch for a paleo version of these fries.
