I’m sure I’m not the only one who’s tried dozens of different and increasingly complicated ways to make Crispy Oven Baked Sweet Potato Fries. I was just about done with them when I tried one more method – and it’s so easy it’s stupid simple!
Crispy Oven Baked Sweet Potato Fries
I distinctly remember my first sweet potato fry – my friend Rosanne and I were out to lunch and she insisted I try hers. Yep, she placed a few on my plate. It was the beginning of a love affair and a quest!
About Crispy Oven Baked Sweet Potato Fries:
Sweet potato fries came on the scene and quickly made an impact throughout the nation. It wasn’t long before a few companies came out with frozen varieties. The problem was none of them compared to the fries from the restaurant. They were just two different animals!
I wanted that same amazing flavor I had at the restaurant and nothing else was going to satisfy. I was looking for that touch of caramelization that boosted the fresh flavor of sweet potato, and most of all, I wanted a fry that crisped up, and most of all, stayed crisp – without the fussiness, mess, and expense of deep frying.
These are the fries that will convert your family. They won’t ever have the crispiness of a double-fried french fry, but they do bake up with just enough crisp to make them taste great and handle well. Best of all, they hold that crispiness, even as they cool. Make these and you’ll never have sad, cold sweet potato fries left behind on your or your loved one’s plates again!
Serving:
There’s something about ketchup and sweet potato fries that doesn’t do it for me. Maybe because the vinegary, sweet ketchup overwhelms the delicate flavor of the fries?
Early on I started dipping mine in Chili Lime Dipping Sauce. It’s a mix of mayo and sour cream (or yogurt), bottled Thai sweet chili sauce, and a little lime juice & zest. It’s fabulous!
Crispy Oven Baked Sweet Potato Fries with Chili Lime Dipping Sauce
Making Crispy Oven Baked Sweet Potato Fries:
The secret to the crispiness is high heat, lots of space, and a touch of cornstarch. Years ago, I noticed so many frozen fries were coated with ingredients, among them cornstarch. I avoided those and made homemade instead.
Now I took my cue from them, came full circle, and added my own additive – a dusting of cornstarch! And it works. After the fries are cut, add them to a paper bag, sprinkle with 2 tablespoons of cornstarch, close the bag, and gently shake, turn upside down, and shake a little more. Paper is best; the cornstarch clings to plastic and often those plastic bags have holes.
Remove the fries by the handful, shaking any excess cornstarch off, and divide between two sheet trays – do not line those trays. Leave them in a pile, drizzle with the oil. Rub the oil into the fries, making sure they’re all coated. Go easy on the oil – you’re baking not frying.
Spread the fries out. It’s best to go in rows (if any are fatter than others, put them toward the outside) so it’s easier to turn them. A thin metal spatula is your friend! It will help get between the sheet pan and the fry. Without being overly fussy, if possible move the outside fries towards the center and visa versa.
The exact baking time is going to vary depending on the thickness of the fry and your oven. Keep a close eye on them, and rotate the sheets top to bottom, front to back mid way. A few brown spots are to be expected, but darker than that and they’ll taste bitter.
Salt or shake with your favorite seating when they’re just out of the oven. I like to take my fries off the baking sheet and throw them on a rack if I’m not serving them all immediately so they don’t “steam” on the pan and ruin the crispiness.
Variations:
- Flavor the oil used with minced garlic and an herb or two. Rosemary is particularly good.
- When hot out of the oven rather than using plain salt, try my Seasoning Salt.
- Toss fries in a mix of salt and brown sugar. Try a teaspoon of salt and 2 teaspoons of brown sugar.
- Sprinkle with Ranch seasoning and toss. Here’s my Homemade Version.
Cutting the Sweet Potatoes:
Cutting the sweet potatoes the right size and being consistent is important. Too thin and they’ll shrivel and burn. Too thick and they’ll never crisp. Whispy ends are likely to burn, too.
A standard french fry is about 1/4 inch (and I used to make them that size) but now I try for just the tiniest bit thicker, about 3/8ths of an inch. I know! I’m sorry to be so fussy, but that size works best!
Using a large, heavy knife, cut a slice off the sweet potato so it can rest on a firm surface and not rock. Cut vertically into 3/8ths in planks. Stack a few at a time and slice through them.
A good strong mandolin might work for slicing the initial planks; I had trouble with my cheaper version and it was more pain than it was worth.
Storing & Reheating:
- These are best hot and fresh from the oven.
- If there are leftovers, refrigerate, tightly covered for three to four days. Reheat in a 400-degree F. oven for about five to seven minutes, turning once.
- I have not reheated sweet potato fries in an air fryer, yet, but it works well for regular fries at 350 degrees F. for three to five minutes.
Saving Money on Crispy Oven Baked Sweet Potato Fries:
Seasonal in the fall, sweet potatoes are harvested from late August through November. They’re best when harvested after a light frost, but before a heavy one, and given time to cure (which turns starch to sugar) so later season ones are tastier.
They’ll drop drastically in price before Thanksgiving and be at a low through the New Year. (see my post on saving during the Winter Holidays) when they become a highly competitive item. Make sure to check Aldi or Lidl.
Choose small to medium sweet potatoes, even in size, for most applications. Larger are dryer and better for fries. Sweet potatoes should be firm, even in color with unbroken, smooth, taught skin and no sprouting.
Store in a dark, cool, well-ventilated area between 55 and 60 degrees, well away from any onions or other vegetables and they’ll keep for weeks. Do not refrigerate.
Crispy Oven Baked Sweet Potato Fries
Stupid Simple Crispy Sweet Potato Fries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: vegetable side
- Cuisine: American
Ingredients
- 2 pounds Sweet Potatoes, larger is better – about 2 large or three medium
- 2 tablespoons of cornstarch (I imagine if diet dictated you could use arrowroot)
- 3 tablespoons neutral oil, vegetable, avocado or other oil of choice
- salt or seasoning as desired
Instructions
Preheat oven to 425 degrees.
Cut sweet potatoes into fries, trying to be as even as possible in your cuts so they all bake at the same rate. I found a cut a bit thicker than a French fry cut works best, just a hair more than 1/4 inch. Thinner cuts tend to shrivel a bit too much.
Place the fries in paper bag and gently shake with two tablespoons of cornstarch. (The amount you need might vary just a bit with the thickness and cut of your fries – they should be just lightly dusted with the cornstarch.) If you do happen to detect a slight cornstarch flavor on the fries, cut back a bit next time.
Place on two baking sheets (don’t overcrowd or they won’t be crisp.) Drizzle with oil and toss until each fry has a very light coating. Use a light hand with the oil. You’re baking, not frying.
Bake for about 10 to 15 minutes, depending on the thickness of the fry and your oven. Watch closely. Turn fries over, with a gentle hand (a thin spatula really helps.) If possible, rotate the outside fries to the inside and visa versa. Rotate sheet pans from top to bottom and front to back. Bake for another five to 15 minutes or so. Watch carefully; ovens vary in temperature and circulation.
A few brown spots are to be expected; too many will make the fries bitter.
Remove from oven and sprinkle with salt or other seasonings while still warm – this is a great place to pull out a sea salt.
If not using all immediately, a wire rack will help preserve the crispness.
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