If you’ve ever craved a crispy, golden fry that doesn’t leave you feeling heavy or guilty, sweet potato fries are your answer. These flavorful fries give you everything you want in a snack—crunch on the outside, tenderness on the inside, and a naturally sweet and earthy flavor that pairs perfectly with your favorite sauces. Whether baked in the oven or crisped up in the air fryer, they make a perfect side dish, party appetizer, or even a snack you can enjoy guilt-free.
Why We Love This Sweet Potato Fries Recipe
There’s something truly satisfying about homemade sweet potato fries. First, the natural sweetness of the potatoes contrasts beautifully with the savory blend of spices—garlic powder, chili powder, and black pepper. Add a touch of sea salt and a sprinkle of parsley, and you’ve got a simple yet exciting side dish.
What makes this recipe stand out is its simplicity. You don’t need fancy equipment—just a baking sheet and your favorite oil. The cornstarch coating ensures each fry gets that extra crunch you love without needing to deep fry. The texture is amazing—crispy edges and soft centers that feel like comfort food without the excess.
Another reason to love it? You can choose your method: bake them in the oven or toss them in the air fryer. And let’s not forget the dipping sauce—creamy, tangy, and just the right amount of smoky flavor. Whether you serve these up with a burger or enjoy them solo, this recipe always hits the mark.
Ingredients about Sweet Potato Fries
Making sweet potato fries at home doesn’t require anything fancy. You’ll be using simple pantry staples that, when combined, create bold flavor and crisp texture.
- 1 lb sweet potatoes (about 2 medium-sized)
- 2 tablespoons olive oil, avocado oil, or coconut oil
- 2 ½ teaspoons cornstarch
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1–2 teaspoons sea salt (or seasoned salt like Lawry’s)
- 2 tablespoons fresh chopped parsley (optional)
For the dipping sauce:
- ⅓ cup mayonnaise
- ¼ cup ketchup
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon paprika
These ingredients give you crispy fries with a rich taste and a creamy, slightly smoky sauce that complements them perfectly.
How to Make Sweet Potato Fries Directions
To get the perfect homemade sweet potato fries, it’s all about the prep and the right method. Follow these steps carefully, and you’ll end up with fries that are crisp, flavorful, and absolutely addicting.
Start by peeling your sweet potatoes. Then, slice them into matchstick-sized fries—about ¼ inch thick. This size gives the best balance between crispy edges and a soft interior. Try to keep them as even as possible so they cook uniformly.
Place your cut fries in a bowl of cold water and refrigerate them for at least 30 minutes. You can even soak them overnight. This soaking step helps remove excess starch, which gives your fries better texture and allows them to crisp up more easily when baked or air-fried.
Once they’re done soaking, drain and dry them thoroughly. Use paper towels or a clean dishcloth to pat them dry—moisture is the enemy of crispiness.
Preheat your oven to 425°F. While it’s heating, line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, mix your cornstarch, garlic powder, chili powder, and ground black pepper. In a large resealable bag or bowl, toss the sweet potato fries with the oil first, then add your spice mixture and shake or toss until everything is coated evenly.
Spread the fries out on the baking sheets. Don’t crowd them. They need space to crisp up. If you only have one sheet, bake them in two batches.
Place them in the oven and bake for 15 minutes. Then take them out and flip them with a spatula. Return to the oven and bake for another 12 to 15 minutes, or until they’re golden brown and crispy on the edges.
While your fries are baking, you can whip up your dipping sauce. Just mix together the mayo, ketchup, Worcestershire sauce, and paprika in a small bowl. Stir until smooth and set aside.
Once the fries are done, sprinkle with sea salt to taste and chopped parsley if you like. Serve them hot with the dipping sauce and enjoy every crispy bite.
How to Serve Sweet Potato Fries
You can enjoy sweet potato fries in so many ways. Serve them as a side dish for burgers, sandwiches, or grilled chicken. Their natural sweetness also pairs well with spicy foods, offering a balanced bite.
You can also turn them into a fun appetizer. Just stack them high on a serving plate with small bowls of dipping sauces—ranch, honey mustard, or even a spicy mayo work great too. Add toothpicks for easy grabbing if you’re serving guests.
If you’re going plant-based or gluten-free, these fries are a great choice too. They’re naturally dairy-free and gluten-free, and they work well with vegan sauces. Whether you’re serving one or a crowd, they’re always a hit.
Expert Tips: Sweet Potato Fries
Getting your fries crispy without deep frying can be tricky, but a few expert tips will help you get it right every time.
First, soak the fries. It’s not optional. The cold water draws out the starch, giving you a crisper result. The longer you soak (even overnight), the better the texture.
Second, don’t skip the cornstarch. This creates a light coating that crisps up beautifully in the oven or air fryer. It makes a big difference.
Third, spacing is key. Don’t pile the fries on top of each other. If they’re crowded, they’ll steam instead of roast, and you’ll end up with soft fries.
Fourth, use parchment paper or silicone mats. These prevent sticking and allow for even browning.
Lastly, flip the fries halfway through. This ensures both sides get golden and crunchy. It’s a small step but gives professional results.
How to Store Sweet Potato Fries
If you have leftovers, you can store sweet potato fries easily. Place them in an airtight container and refrigerate for up to 3 days. Let them cool completely before storing so they don’t get soggy.
To reheat, bake them at 400°F for about 10–15 minutes, or until they’re hot and crisp again. You can also use the air fryer for faster reheating. Avoid the microwave unless you don’t mind soft fries—it won’t give you that crisp texture back.
You can freeze both raw and cooked fries. For raw fries, blanch them first in boiling water for 5 minutes, cool in ice water, then dry and freeze. For cooked fries, flash freeze them on a baking sheet before transferring them to a bag.
Variations of Sweet Potato Fries
There are plenty of ways you can switch up this recipe to suit your taste or mood. Here are a few ideas you can try:
1. Spicy Fries
Add cayenne pepper or crushed red pepper flakes to the spice mix for heat. Serve with a cool yogurt-based dip for contrast.
2. Sweet and Savory
Sprinkle your fries with a tiny bit of brown sugar and cinnamon before baking. The sweet coating brings out the natural sugars in the sweet potato.
3. Herb Garlic Fries
Use dried rosemary or thyme along with garlic powder. Add finely minced garlic in the last 5 minutes of baking for extra flavor.
4. No-Oil Version
You can make these fries without oil if you use an air fryer and line the basket. They won’t be as rich, but they’ll still crisp up well.
5. Cheese Lovers’ Fries
After baking, sprinkle your fries with shredded Parmesan or a plant-based cheese alternative while they’re still hot.
You can also experiment with dipping sauces like honey mustard, chipotle aioli, or a tahini garlic dip. Each version brings something new to the table.
FAQ – Sweet Potato Fries
Can you make sweet potato fries without cornstarch?
Yes, but they won’t be as crispy. Cornstarch helps form that golden crust. If you don’t have it, try arrowroot powder or rice flour.
Why are my sweet potato fries not crispy?
Most likely, they were either too wet, overcrowded on the pan, or not cooked long enough. Make sure to soak, dry, and space them properly.
Can I make these fries in the air fryer?
Absolutely! Air fry them at 375°F for 10 minutes, shake the basket, then cook for another 8–10 minutes until crisp.
Do sweet potato fries need to be peeled?
Peeling is optional. If you like the rustic look and added fiber, you can leave the skin on—just wash them well.
Are sweet potato fries healthier than regular fries?
They offer more fiber and vitamin A, and when baked, they’re lower in fat than deep-fried regular fries.
Can I use frozen sweet potatoes for this recipe?
Fresh is best for crispiness, but if you use frozen ones, thaw and dry them well before baking.
Sweet Potato Fries
Equipment
- Oven
- Baking Sheets
- Mixing Bowl
Ingredients
- 1 lb sweet potatoes (about 2 medium-sized)
- 2 tbsp olive oil or avocado oil or coconut oil
- 2.5 tsp cornstarch
- 0.5 tsp garlic powder
- 0.25 tsp chili powder
- 0.5 tsp ground black pepper
- 1-2 tsp sea salt (or seasoned salt like Lawry’s)
- 2 tbsp fresh chopped parsley optional
- 0.33 cup mayonnaise for dipping sauce
- 0.25 cup ketchup
- 0.5 tsp Worcestershire sauce
- 0.25 tsp paprika
Instructions
- Peel sweet potatoes and slice them into matchstick-sized fries, about ¼ inch thick.
- Soak the fries in cold water for at least 30 minutes (or overnight) to remove excess starch.
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Drain and dry the sweet potato fries thoroughly using paper towels.
- In a small bowl, mix cornstarch, garlic powder, chili powder, and black pepper.
- Toss sweet potato fries with oil, then add the spice mixture and coat evenly.
- Spread fries out on the baking sheets in a single layer without crowding.
- Bake for 15 minutes, flip with a spatula, and return to the oven for another 12-15 minutes until golden brown and crispy.
- While fries bake, mix mayonnaise, ketchup, Worcestershire sauce, and paprika to create the dipping sauce.
- Once fries are done, sprinkle with sea salt and parsley, then serve hot with the dipping sauce.
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