Learn how to make crispy baked sweet potato fries at home with simple techniques that actually work. This easy, reliable recipe is a staple in my kitchen because it’s versatile, easy to scale up or down, and the tasty fries pair well with just about any meal!
I originally published this recipe in 2013, and I’ve since updated it with new photos, extra success tips, and air fryer instructions.
If you’ve ever pulled a tray of soggy sweet potato fries out of the oven and wondered what went wrong, this recipe is for you. Today we’re tackling perfectly crispy baked sweet potato fries with a handful of simple tricks that make all the difference. No deep frying, no complicated steps—just crisp edges, tender centers, and plenty of real flavor!
Here’s why this recipe works: Sweet potatoes hold more moisture than regular potatoes, which makes them tricky to crisp. A light coating of cornstarch helps absorb that moisture and creates crisp edges, while high heat and plenty of space on the pan allow the fries to roast properly instead of steam.
Why You’ll Love These Baked Sweet Potato Fries
- Actually crispy (yes, really!)
- No deep frying—less mess and very little oil required
- Simple ingredients you likely have in your pantry
- Use either the oven or air fryer
- Scale the recipe up or down
- Customizable seasoning options—so you can pair these with many different main dishes
Ingredients You Need
- Sweet Potatoes: 4 large, about 2.5–3 pounds
- Cornstarch: Key for the crispiest sweet potato fries!
- Oil: I recommend avocado oil, sunflower oil, grapeseed oil, coconut oil, or olive oil.
- Salt: The recipe calls for 1/2 teaspoon, but salt to your taste.
- Optional Spices: See below for suggestions!
The Secrets to Crispy Sweet Potato Fries
Sweet potatoes are naturally higher in moisture and sugar than regular potatoes, which makes them trickier to crisp up. But don’t worry, these 4 simple steps solve that problem:
- Cut Evenly: Slice into uniform 1/4-inch sticks so they bake at the same rate.
- Pat Dry: After cutting, pat the fries very dry with paper towels. Any surface moisture will create steam in the oven, which leads to softer fries.
- Toss in Cornstarch: This step adds a thin, dry coating that absorbs surface moisture and bakes into a crisp outer layer. You’re not undoing the soak; you’re replacing removed surface starch with a controlled coating that crisps better. If that makes sense!
- Don’t Crowd the Pan: Too many fries on the pan and they’ll just steam, not roast.
How to Make Baked Sweet Potato Fries
Wash, peel (or don’t peel—that’s fine too!), and cut the sweet potatoes with a very, very sharp knife. When I first started making these fries at home, the shapes of my fries were all over the place. But I’ve picked up on french fry shaping; it takes practice. They won’t be perfect, and that’s fine. Embrace the imperfection.
I like to cut the fries to be fairly thin. Not shoestring-style and not too thick. About 1/4-inch wide. Next, toss the sweet potato fries in cornstarch. You want a very thin layer of coating, for crispy exteriors. To coat, toss the fries and cornstarch in a large bowl, or combine them in a large zip-top bag and shake shake shake. The second option is, admittedly, way more fun. đŸ˜‰ You want cornstarch to coat the fries before the oil and seasonings, or else your fries will have large white lumps and taste like cornstarch.
After they’re coated with cornstarch, toss with oil, salt, and your choice of seasonings.
Best Seasonings for Sweet Potato Fries
You can keep it simple with salt, or switch things up depending on what you’re serving:
- Garlic powder + paprika for a classic savory flavor
- Chili powder + cumin for a smoky kick
- Cinnamon + a pinch of sugar for a sweeter twist
- Cajun seasoning for bold, spicy fries
Line the fries up in a single layer on a parchment-lined baking sheet. Try not to crowd them and make sure they have a bit of space in between each other. Too many fries shoved together and they’ll just steam, not bake. I recommend using two baking sheets, or you could bake in batches.
Around halfway through baking, you’ll flip the fries, then continue baking. Make sure to rotate your pans during the bake times or else you may get some burnt ends. And if you’re baking two sheets at once, swap their rack positions after flipping the fries. This helps everything bake evenly, whether you’re making fries, cookies, muffins, etc.
How to Make Sweet Potato Fries in the Air Fryer
If you have an air fryer, you’re in luck because this is one of the best ways to get extra crispy sweet potato fries in less time! The circulating hot air helps crisp the edges beautifully while keeping the centers tender.
Air Fryer Instructions
- Prep the fries exactly as directed above: cut evenly and pat dry.
- Toss with cornstarch, then add oil and seasonings.
- Preheat your air fryer to 375°F (190°C) if your model requires it.
- Arrange in a single layer in the basket. Avoid overcrowding and cook in batches if needed.
- Air fry for 12–15 minutes, shaking the basket halfway through, until golden and crisp on the edges.
Should I bake in the oven or use the air fryer? Here is a quick comparison:
- Oven method = great for larger batches
- Air fryer = faster, crispier edges in smaller batches
Either way, you’ll end up with flavorful, perfectly cooked sweet potato fries—just choose what works best for your kitchen!
Serve Sweet Potato Fries With:
Description
Learn how to make crispy baked sweet potato fries at home with simple techniques that actually work. This easy, reliable recipe is a staple in my kitchen because it’s versatile, easy to scale up or down, and the tasty fries pair well with just about any meal!
- Preheat oven to 425°F (218°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Wash and peel the sweet potatoes. With a very sharp knife, cut the potatoes into thin sticks about 1/4-inch wide. Pat the fries dry (even if they seem dry!) with paper towels or a clean kitchen towel. This helps them crisp.
- Place the sweet potatoes in a large bowl or zip-top bag and toss with cornstarch. You want a thin coating on all the fries. Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch from the mixing bowl, too. Place potatoes back into the bowl and toss with the oil, salt, and then the seasoning(s) of choice. (See Note below about seasonings.)
- Arrange the sweet potatoes in a single layer on the baking sheets, leaving space between them (don’t crowd).
- Bake for 15 minutes. Remove from the oven, flip the fries, then return the baking sheets to the oven, rotating the pans and swapping the rack locations. Bake for 10–15 minutes more.
- Serve immediately with ketchup or spicy mayo, or, for extra crispiness, turn the oven off and let the fries sit inside as it cools for about 20–30 minutes.
Notes
- Special Tools (affiliate links): Baking Sheets | Parchment Paper or Silicone Baking Mats | Potato Peeler | Glass Mixing Bowl
- Seasonings: After tossing the fries with oil, you can season them to your taste. Try 1/2 to 1 teaspoon garlic powder and/or paprika (smoked or regular), 1/4 to 1/2 teaspoon chili powder, and/or 1/8 to 1/4 teaspoon cayenne pepper for heat. You can use just one or mix a couple together. Start light and add more after baking, if desired.
- Cinnamon Sugar Sweet Potato Fries: For a sweeter version, skip the savory seasonings and toss the fries with 1/4 cup (50g) granulated sugar + 1 teaspoon ground cinnamon after adding the oil. Bake as directed, then taste and add a little more cinnamon sugar after baking, if desired. You can omit the salt or keep a small pinch for contrast. These are fun to serve with vanilla icing for dipping.
- Air Fryer Instructions: Prepare the fries as directed above by cutting evenly and patting them very dry. Toss with cornstarch, then add the oil and seasonings. Preheat your air fryer to 375°F (190°C), if needed. Arrange the fries in a single layer in the basket, avoiding overcrowding and working in batches if necessary. Air fry for 12–15 minutes, shaking the basket halfway through, until golden and crisp on the edges. The oven method is best for larger batches, while the air fryer is faster and yields slightly crispier edges in smaller batches.
