My oven has been working overtime to bake the crispiest sweet potato fries for you, and it worked! So definitely give this recipe a try if you want delicious oven baked sweet potato fries. I’m also sharing tips for making them in the air fryer.
If you’ve tried making sweet potato fries and ended up with soft wedges, this method makes a big difference. With just a few simple tricks (like cornstarch!), they bake up with crisp edges and a soft center.
They’re naturally gluten-free, lighter than deep-fried fries, and pair with everything. From Tex-Mex bowls and mezze to a simple yogurt dip. Plus, you can make them in the oven or the air fryer depending on what you prefer.
After all my test runs, I know exactly what you should -and especially what you shouldn’t- do. During my first test, the spices burned completely (oops).
And should you wash them or not, to get them extra crispy? In the end, I got them pretty crisp for oven fries (they’ll never get as crispy as deep-fried ones), so I’m sharing my method with you.
You will need just a few simple ingredients for making the sweet potato fries but make sure to check the recipe card for full details.
You can optionally add extra’s like chili powder, garlic powder, black pepper or onion powder for extra flavor.
Sweet potatoes, compared to white potatoes, cook much quicker which makes this a great recipe.
Start by preheating the oven to 425-455˚F (220-230 °C). Clean the sweet potatoes and cut them into evenly sized fries. To get the best results it helps if they’re somewhat similar in size so the bake time is equal. You can also cut them into wedges if you prefer.
Take a large bowl and add the potato wedges or fries. Add oil and toss to coat the potatoes. Add the cornstarch and salt and toss again.
Now spread the sweet potato pieces on a baking sheet lined with parchment paper keeping plenty of space in between. Bake for about 15 minutes, toss and return to the oven for an extra 10 minutes.
Check if they are golden brown and cooked through. They should have crispy edges but still be soft on the inside.
You can easily make these sweet potato fries in the air fryer too; the only thing I change is the temperature. I bake them at 200°C (about 400°F) and shake the basket three times so I can keep an eye on them and prevent burning.
An air fryer is basically a small convection oven, so the method is otherwise the same. Just make sure there’s enough space between the fries. There’s less room in the basket than on a sheet pan, so for crispier results you’ll need to cook them in batches.
If it were up to me, sweet potato fries would never need storing, they disappear in one go here. They also lose their crispiness once stored. You can reheat them, but they’re never quite the same as when they’re freshly baked.
You can store baked fries in an airtight container in the fridge for up to 2 days.
Place the cut fries in a bowl, cover with water, and refrigerate. Make sure they’re fully submerged. They keep like this for 24 hours.
You can freeze cooked sweet potato fries. Stored airtight, they’ll keep for up to 3 months. After thawing, reheat them in the oven for 5-10 minutes, watching closely so they don’t burn.
When serving these sweet potato fries, you might want to serve some extra snacks. A few of my favorite snacks are:
What often happened to me is that some fries were perfectly baked and others were burned, or worse: crispy at one end and soft at the other. So it starts with cutting evenly. I aim for 6-7 mm thickness (about ¼ inch). If you cut them thicker, you’ll sacrifice crispiness.
The big online debate: should you wash/soak them in water or not? I tested it thoroughly. My verdict: it’s not necessary. Soaking and drying did not make them any crispier.
You don’t need much oil, but I don’t recommend skipping it entirely. It’s important for both flavor and texture.
Cornstarch is a magic ingredient. It’s great in batters, sauces, and -yes- for making sweet potato fries crispy. Tossing the uncooked fries in a small amount helps them bake up crispier. Just make sure you use the right amount.
Make sure you make a single layer of the sweet potatoes. And don’t let them touch each other too much. For crispy baked sweet potato fries space is crucial. Halfway through baking, give them a toss.
From all my tests, it didn’t matter much when I added the salt, but I slightly preferred salting before baking, so that’s how I wrote the recipe.
Adding seasonings before baking didn’t improve the flavor, they often burned. Instead, add fresh or dried herbs to your dip or sprinkle over the fries right before serving.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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