Crispy Sweet Potato Fries

This crispy oven-baked sweet potato fries recipe transforms the humble sweet potato into an addictive snack that rivals any restaurant version. I've perfected this method after countless attempts to achieve that elusive crispiness that's so challenging with sweet potatoes.

I first made these fries when trying to satisfy my fast-food cravings during a health kick. Now they've become our Friday night tradition, and my family actually prefers them to regular potato fries.

Ingredients

• Sweet potatoes: Choose firm, medium-sized ones with smooth skin for the best texture
• Olive oil: Helps achieve that golden exterior while adding a subtle flavor
• Garlic powder: Provides savory depth without burning like fresh garlic would
• Paprika: Adds beautiful color and mild sweetness to complement the potatoes
• Salt: Enhances all the flavors and helps draw out moisture for crispiness
• Black pepper: Adds a gentle heat that balances the natural sweetness
• Cornstarch (optional): The secret weapon for extra crispiness, creating a thin coating that crisps beautifully

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425°F and place a baking sheet inside while it heats. This often-skipped step is crucial as starting with a hot pan helps create an immediate sear on the outside of the fries, preventing them from becoming soggy. Give the oven at least 15 minutes to fully preheat with the pan inside.

Prepare the Sweet Potatoes:

Cut your sweet potatoes into evenly-sized fries about 1/4 inch thick. Consistency is key here. Too thick and they'll be soggy in the middle, too thin and they'll burn before cooking through. I've found that cutting them lengthwise first, then into planks, and finally into sticks gives the most consistent results.

Soak the Fries:

Submerge your cut fries in cold water for a full 30 minutes. This draws out excess starch which is the main culprit behind soggy fries. I've tested shorter soaking times, but 30 minutes truly makes a difference in the final crispiness. You'll actually see the water become slightly cloudy as the starch is released.

Season the Fries:

After soaking, thoroughly dry the fries with paper towels. Any remaining moisture will create steam in the oven, making your fries soft instead of crispy. Toss them with olive oil and seasonings, making sure every piece is evenly coated. If using cornstarch, add it last and toss gently until no white powder is visible.

Bake the Fries:

Carefully arrange the seasoned fries on your preheated baking sheet in a single layer with space between each piece. Overcrowding causes the fries to steam rather than roast. Bake for 25-30 minutes, flipping halfway through. The fries should be golden brown with visibly crisp edges when done.

Check for Crispiness:

Look for golden brown edges and slightly darker tips. Allow the fries to cool for about 5 minutes after removing from the oven, as they continue to crisp up during this time. This patience is rewarded with the perfect texture.

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My absolute favorite way to enjoy these is with a sprinkle of fresh rosemary added during the last 5 minutes of baking. The aroma fills the kitchen and reminds me of when my grandmother would make her special roasted potatoes for Sunday dinners.

Achieving Maximum Crispiness

The cornstarch trick is truly game-changing for sweet potato fries. It creates a microscopically thin layer that absorbs moisture from the potato while baking, allowing the outside to become perfectly crisp. If you skip the cornstarch, you can still achieve good results by ensuring your fries are completely dry before baking and slightly increasing the baking time by about 5 minutes.

Perfect Dipping Sauces

These sweet potato fries pair beautifully with so many dips beyond basic ketchup. My family's favorite is a quick sriracha mayo made by mixing 3 tablespoons of mayonnaise with 1 teaspoon of sriracha sauce. Honey mustard, garlic aioli, or even a simple yogurt dip with fresh herbs complement the natural sweetness of these fries perfectly.

Troubleshooting Soggy Fries

If your fries aren't crisping up properly, check that you're not overcrowding the baking sheet. Each fry needs space around it for air circulation. Another common issue is cutting the fries too thick. Aim for that 1/4 inch thickness consistently. Lastly, make sure your oven is truly at temperature before adding the fries. Most ovens take about 20 minutes to fully preheat, despite what the indicator light might suggest.

Recipe FAQs

→ Why should I soak sweet potato fries before baking?

Soaking sweet potato fries in cold water for 30 minutes removes excess starch, which is crucial for achieving crispiness. This step helps prevent sogginess by allowing the outside to crisp up properly during baking while maintaining a tender interior.

→ What makes these sweet potato fries crispy?

Several techniques ensure maximum crispiness: soaking to remove starch, thoroughly drying the fries, using cornstarch as a coating, preheating the baking sheet, arranging in a single layer without overcrowding, and baking at a high temperature (425°F/220°C).

→ How do I cut sweet potatoes into uniform fries?

First, trim the ends of the sweet potato. Cut it in half lengthwise, then slice each half into planks of equal thickness (about 1/4 inch). Stack these planks and cut them into strips of the same width. Uniform size ensures even cooking and consistent crispiness.

→ Do I need to peel sweet potatoes for fries?

Peeling is optional. The skin contains nutrients and can add texture, but some prefer the cleaner look and feel of peeled sweet potatoes. If using unpeeled, just wash thoroughly and remove any blemishes before cutting.

→ How does cornstarch make sweet potato fries crispier?

Cornstarch creates a thin coating that absorbs surface moisture from the sweet potatoes during baking. This promotes browning and crispiness by creating a barrier that helps the exterior dehydrate and crisp up while protecting the moist interior.

→ What dipping sauces pair well with sweet potato fries?

Sweet potato fries pair beautifully with many sauces: sriracha mayo, honey mustard, garlic aioli, chipotle mayo, maple-cinnamon yogurt dip, or classic ketchup. The natural sweetness of the potatoes works particularly well with slightly spicy or tangy dips that create a flavor contrast.