Crispy Baked Sweet Potato

I used to think crispy sweet potato fries were something only restaurants could pull off. Then one rainy Tuesday, I grabbed two sweet potatoes from the pantry and decided to figure it out myself. The smell of smoked paprika hitting hot olive oil filled the kitchen, and when I pulled that first tray from the oven, golden and crackling at the edges, I knew I'd never order them out again.

The first time I made these for friends, I panicked because I forgot to soak the fries and thought they'd turn out soggy. But I patted them bone dry, cranked the oven high, and they came out perfectly crisp anyway. Everyone kept asking for the recipe, and I realized the secret wasn't fancy technique, just a hot oven and a little patience.

Ingredients

• Sweet potatoes: Pick firm ones with smooth skin, and cut them as evenly as you can so they cook at the same rate.
• Olive oil: Just enough to coat them, not drown them, or they'll steam instead of crisp.
• Cornstarch: This is the trick that makes them shatter crisp on the outside, like a thin golden shell.
• Smoked paprika: Adds a warm, slightly smoky depth that makes them taste like you did something special.
• Garlic powder: A subtle background hum of flavor that ties everything together.
• Sea salt and black pepper: Simple, but finish with a little extra flaky salt right when they come out, and it changes everything.

Instructions

Get the oven screaming hot:

Preheat to 220°C (425°F) and line two baking sheets with parchment. The heat is what transforms them from soft to crispy.

Cut them into sticks:

Peel the sweet potatoes and slice them into 1 cm thick fries, keeping the sizes consistent. Uneven pieces mean some burn while others stay pale.

Soak if you have time:

Cover the fries in cold water for 30 minutes to pull out extra starch. If you skip this, just make sure you dry them really, really well.

Coat with cornstarch:

Toss the dried fries in cornstarch until they look dusty. This step is what gives you that satisfying crunch.

Season and oil them up:

Drizzle with olive oil, then add smoked paprika, garlic powder, salt, and pepper. Toss until every fry is coated evenly.

Spread them out:

Arrange in a single layer on the baking sheets, leaving space between each fry. Crowding makes them soggy, and nobody wants that.

Bake and flip:

Bake for 15 minutes, then flip each fry and rotate the trays. Bake another 15 minutes until golden and crisp at the edges.

Let them rest:

Pull them out and let them sit for 5 minutes. They'll crisp up even more as they cool.

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I made these on a Sunday afternoon when my sister came over with her kids, and they ate them straight off the tray, still too hot, dipping them in ketchup and gargling laughter. Watching them fight over the crispiest ones reminded me that the best recipes aren't complicated, they're just the ones people can't stop eating.

How to Store and Reheat

Leftovers lose their crispiness pretty fast, but you can revive them in a hot oven for 10 minutes at 200°C (400°F). I've tried microwaving them, and honestly, just don't.

What to Serve Them With

These fries go with almost anything, burgers, grilled chicken, or just a pile of napkins and your favorite dipping sauce. I love them with garlic aioli or spicy mayo, but plain ketchup works too if that's your thing.

Ways to Switch It Up

Once you've got the basic technique down, you can play around with the seasonings however you want. I've tossed them in cumin and chili powder for a Tex Mex vibe, or cinnamon and a tiny bit of brown sugar for something sweet and unexpected.

• Try cajun seasoning or Old Bay for a spicy kick.
• Toss with fresh rosemary and grated Parmesan right after baking if you eat dairy.
• Add a drizzle of honey or maple syrup in the last 5 minutes for caramelized edges.

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These fries have become my go to whenever I need something easy that feels special. I hope they become one of those recipes you make without thinking, the kind that just works every time.

Questions & Answers About the Recipe

→ How can I make the fries extra crispy?

Soaking the cut sweet potato sticks in cold water for 30 minutes removes excess starch, enhancing crispiness during baking.

→ Can I use a different seasoning blend?

Absolutely! Try adding herbs like rosemary or spices like cumin to tailor the flavor to your liking.

→ What oil is best for baking these fries?

Olive oil is recommended for its flavor and healthy fats, but avocado or vegetable oils can also be used.

→ Is cornstarch necessary?

Cornstarch helps create a crispy outer layer. Arrowroot powder is a great gluten-free alternative with a similar effect.

→ How to ensure even cooking?

Cut the sweet potatoes into uniform sticks and arrange them in a single layer with space between pieces on the baking sheet.

→ Can these be prepared ahead of time?

You can cut and soak the fries in advance, but baking is best done just before serving for optimal texture.