Crispy Sweet Potato Fries

A great sweet potato fry is a thing of beauty: crisp and golden on the outside, with a fluffy, tender, and delightfully sweet center. Unfortunately, it can be hard to achieve the level of crunch you expect from a fry at home. To get it just right, I’ve tested method after method to find the best way to make crunchy, well-seasoned sweet potato fries that are just as satisfying as anything from a deep fryer. 

The best part? There’s no deep-frying necessary. These crispy snacks hit the right note between savory and sweet and are delish with your favorite dipping sauce, such as a creamy aioli, spicy mayo, or the always-reliable ketchup. 

• You’ll never guess they weren’t fried to begin with. A hot oven coupled with placing two baking sheets in the oven as it preheats ward off any sogginess. 
• It has a secret ingredient that guarantees success. Cornstarch is the key to crispy, golden fries. 

• Sweet potatoes: You’ll just need 2 pounds of spuds to make enough fries to serve four. 
• Cornstarch: Cornstarch absorbs moisture, so it will help draw out excess water and produce a nice golden crust on the surface of the cut sweet potatoes.
• Olive oil: The oil adds the fat-coated surface the spuds need to caramelize without burning in the hot oven. 

Despite being called “fries,” you won’t need to break out a gallon of oil or a deep-frying thermometer to make these crisp, golden bites. Just follow a few key steps to help your fries come out crunchy, not mushy or wilted. 

1. Turn on your oven. You want a hot, hot oven. 425°F will be hot enough to crisp the fries without burning the natural sugars in the sweet potatoes. To double-down on heat, place your baking sheet in the oven while it preheats. The hot metal will get your fries cooking ASAP and help release some moisture that would otherwise make them soggy. 
2. Season the cut sweet potatoes. Toss the potatoes in a bowl with cornstarch, olive oil, kosher salt, and garlic powder (if you like) until well-coated. 
3. Roast your fries. Finally, when you place the seasoned fries on the hot baking sheet, be sure to give them as much room as possible. Crowding the pan will steam the fries, rather than roast them, so go ahead and use two baking sheets to give the fries the breathing room they need. 

You can make this recipe your own by seasoning the fries with any spice blend you like. Onion and garlic powders are classics, but you could go spicy with hot pepper flakes, cayenne, or chili powder. Or lean into herbs with an Italian or Greek blend. The options are endless, so feel free to be creative!

You can also season your fries after baking. Sprinkle the hot fries with grated Parmesan for a cheesy coating or add fresh herbs like cilantro or basil. 

Sweet potatoes are full of water, and all that moisture will come to the surface once the fries are chilled. While you can safely store these in the fridge for up to four days, they will become soggy. You can re-crisp them in the oven for a few minutes or toss them in the air fryer, but these are best enjoyed fresh from the oven. 

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