Crispy Oven Baked Sweet Potato Fries

The first time I made sweet potato fries, I underestimated how stubborn they can be about getting crispy. My oven was crowded, the oil was insufficient, and what emerged was more like roasted sweet potato wedges than anything resembling a fry. After some trial and error, mostly error, I finally cracked the code. Now these are the only fries I bother making at home.

My roommate walked in while I was mid toss, coating the fries in spices and oil, and immediately asked what smelled so good. The smoked paprika hits the hot oven and creates this incredible aroma that fills the whole apartment. That batch disappeared before we even sat down for dinner.

Ingredients

• 2 large sweet potatoes: About 600 grams total, choose ones that are firm and relatively straight for easier cutting
• 2 tbsp olive oil: This is the magic that helps them crisp up, dont be shy with it
• 1 tsp sea salt: Sweet potatoes need a good amount of salt to balance their natural sugar
• 1/2 tsp freshly ground black pepper: Adds a nice heat that cuts through the sweetness
• 1/2 tsp smoked paprika: Completely optional but adds such a wonderful depth and smoky flavor
• 1/2 tsp garlic powder: Another optional addition that makes these feel more savory and satisfying
• Fresh parsley: For a pop of color and freshness if youre serving guests
• Dipping sauce: Aioli is my favorite but ketchup works perfectly fine too

Instructions

Get your oven ready:

Preheat to 220°C with the rack in the middle position and line a baking sheet with parchment paper

Cut your fries:

Slice sweet potatoes into even sticks about half an inch thick, uniform size helps them cook at the same rate

Season generously:

Toss the fries in a large bowl with olive oil and all your seasonings until every piece is coated

Arrange carefully:

Spread fries in a single layer on the baking sheet, giving each piece space to breathe

Bake and flip:

Cook for 15 minutes, flip each fry, then bake 15 more minutes until golden and crispy at edges

Finish and serve:

Sprinkle with fresh parsley if using and serve immediately while hot with your chosen dipping sauce

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These fries have become my go to for dinner parties because theyre effortless but feel special. Guests always ask for the recipe, and I love telling them how simple it really is. Something about homemade sweet potato fries makes any meal feel more complete.

Getting The Best Texture

The biggest lesson I learned is that sweet potatoes contain more moisture than regular potatoes, which is why they can turn out soft rather than crispy. Soaking them in cold water for thirty minutes before seasoning draws out some of that excess starch. Just be sure to pat them completely dry with a clean towel before adding oil, or youll end up steaming them instead of baking them crisp.

Making Ahead

You can cut the sweet potatoes into fries up to a day ahead and store them submerged in cold water in the refrigerator. When youre ready to cook, drain and dry them thoroughly before proceeding with the recipe. This makes weeknight dinners so much faster since the prep work is already done.

Seasoning Variations

Dont be afraid to experiment with different spice combinations to keep things interesting. Sometimes I skip the paprika entirely and go for a cumin and chili powder blend for a smokier, spicier version. Fresh herbs like rosemary or thyme added after baking can transform the whole flavor profile.

• Try tossing with parmesan cheese and garlic powder in the last two minutes of baking
• A sprinkle of everything bagel seasoning creates an unexpected and delicious twist
• For a sweet version, skip the savory spices and coat with cinnamon and coconut sugar

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These sweet potato fries have earned a permanent spot in my regular rotation, and I bet they will in yours too. Perfectly crispy, naturally sweet, and impossible to stop eating.

Frequently Asked Questions

→ How do I make sweet potato fries extra crispy?

Soak the cut fries in cold water for 30 minutes to remove excess starch, then pat them completely dry before tossing with oil and seasonings. Arrange in a single layer without overcrowding the baking sheet to ensure even crisping.

→ What temperature is best for baking sweet potato fries?

Bake at 220°C (425°F) for optimal results. The high heat creates crispy edges while keeping the inside tender. Flip halfway through cooking to ensure even browning on both sides.

→ Can I air-fry sweet potato fries instead?

Yes, air-frying works wonderfully. Cook at 200°C (400°F) for 12-15 minutes, shaking the basket halfway through. You may need slightly less oil when using an air fryer.

→ What seasonings work best with sweet potato fries?

Sea salt and black pepper are essential. Smoked paprika and garlic powder add depth. For variety, try chili powder for heat, cumin for earthiness, or fresh rosemary and thyme for an herbed version.

→ How do I cut sweet potatoes evenly for fries?

Use a sharp knife to cut sweet potatoes into strips about 1 cm (1/2 inch) thick. Aim for uniform size so they cook at the same rate. Slice the rounded sides off first to create stable rectangular pieces before cutting into fry shapes.

→ Why are my sweet potato fries soggy?

Soggy fries usually result from overcrowding the baking sheet, insufficient oven temperature, or not drying the potatoes thoroughly after soaking. Ensure good air circulation by baking in a single layer with space between each fry.