Baked Sweet Potato Fries- you are going to love these healthy fries! They are baked instead of fried and are so easy to make! The fries are crispy, salty, sweet and go great with any meal!
Sweet potatoes are in my top 5 favorite foods of all time.
But my favorite way to eat sweet potatoes, Baked Sweet Potato Fries! You can’t go wrong with French fries, especially sweet potato fries. They are the BEST!
I love making them at home because they are easy and a lot healthier. I love baking them because you don’t have to mess with frying them in hot oil and your kitchen won’t smell like oil for days. Clean up is a breeze! Plus, I promise they get nice and crispy in the oven, keep reading for all of my tips!
The sweet potatoes basically taste like candy, but they are better for you! Sweet potatoes are loaded with Vitamin A, C, manganese, are a great source of fiber, potassium, and iron! Plus, they are a fun bright orange color!
Sweet Potato Fries Ingredients
You only need a few ingredients to make these healthy fries at home!
- 1 pound Sweet Potatoes– I don’t peel my sweet potatoes, I just wash them really well. If you want to peel them, you certainly can. You can use sweet potatoes or yams.
- 2 tbl Olive oil– for drizzling over the potatoes.
- 1 tbl Cornstarch– the secret ingredient to making super crispy fries!
- Salt and Pepper– salt and fries are a match made in heaven! You can add a little freshly ground black pepper too!
Tips for Crispy Sweet Potato Fries
Nobody wants a soggy sweet potato fry, am I right? You want CRISPY fries! I promise you can achieve crispy sweet potato fries without frying them. Here are all of my tips!
- Cut Your Fries into the Same Size– You want your fries to be the same shape in size, about 1/4-inch, so they cook evenly and are all done at the same time. Make sure you use a sharp chef’s knife, sweet potatoes can be a little tricky to cut because they are thick.
- Soak in Ice Water– After you cut the fries, soak them in an ice water bath. This is an extra step, but a necessary step to remove some of the starch from the potatoes. Soak for 30 minutes and then rinse and drain well. Dry the potatoes well with paper towels or a towel. You don’t want them wet.
- Olive Oil– Toss the sweet potatoes in a little bit of olive oil so they get crispy in the oven. Don’t use too much, a little is all it takes!
- Cornstarch– Coat the sweet potatoes in cornstarch. It may sound weird, but the cornstarch will help achieve maximum crispiness! Toss well so all of the fries are evenly coated.
- Space Them Out– When you put the fries on the baking sheets, make sure you don’t over crowd the pan. Use two pans, if necessary. Also, make sure the fries aren’t touching. If the fries are too crowded, they won’t crisp up!
- Turn up the Heat– You want the oven, hot, hot, hot so the fries get nice and crispy. Make sure you preheat your oven to 425 degrees F.
- Flip– Flip the sweet potato fries halfway through baking so both sides can get crispy!
- Salt– Salt the fries after they come out of the oven. If you salt before, the salt will soak into the fries and make them soggy.
- Serve Hot– Serve the fries when they are hot, fresh, and crispy!
Seasoning & Sauce Options
I usually keep things simple and season my sweet potato fries with kosher salt and pepper. BUT, you can mix things up and add different seasonings. You can add:
- Garlic powder
- Smoked paprika or sweet paprika
- Cayenne pepper for a little heat
- Rosemary (my favorite!)
- Italian seasoning
- Taco seasoning
- Parmesan cheese-grate the cheese over the fries when they come out of the oven so the cheese melts into the fries! YUM!
The fries are good plain, but it is always fun to add dipping sauces! Fries are meant to be dipped! We like to serve the following sauces on the side:
- With a sharp knife, cut the sweet potatoes into long strips, about 1/4-inch wide, making sure they are all similar in size so they cook evenly.
- Fill a large bowl with ice water and add the fries. Let soak for 30 minutes.
- Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Drain the fries in a colander. Rinse out the bowl and dry it. Put the sweet potatoes in the bowl and add the olive oil. Toss until well coated.
- Sprinkle the cornstarch over the potatoes and toss until evenly coated
- Place the sweet potatoes in an even layer on the prepared baking sheets, making sure the potatoes aren’t touching.
- Bake for 20 minutes. Remove the pans from the oven and flip the fries over with a spatula. Make sure they are still spaced out and not touching. Put the pans back in the oven, putting the pan you had on the bottom rack on the top this time to make sure they cook evenly.
- Bake for 10 to 20 more minutes, or until crispy. I like my fries to get a little dark on the ends.
- Remove the pans from the oven. Sprinkle generously with salt and a little pepper. Let cool for 5 minutes and serve warm.
How to Store & Reheat
Sweet potato fries are best when fresh, but you can store the leftovers in the refrigerator for up to 4 days.
Let the fries cool completely and then put them in an airtight container lined with a paper towel. The paper towel will soak up excess moisture and stop the fries from getting too soggy.
I recommend reheating the fries in the oven or the air-fryer so they can crisp back up. You can reheat them in the microwave, but they will be a little soggy.
Recipe from Two Peas & Their Pod.