How to make sweet potato fries in the oven for wonderfully flavourful and crispy results every time- without the need for a deep fryer! Including tips on how to cut, bake, and serve the crispy sweet potato fries!
Make sure to wash the potatoes well, using a scrubber if you want to make skin-on fries (for extra nutrients and texture). If not, then you can then peel the potatoes.
Step 2: Chop the sweet potato fries
Slice the potatoes into fries either with a mandoline, "chipper"/fry cutter or with a knife (read FAQ section for full instructions). Rinse the fries well and dry thoroughly with a kitchen towel (any wetness will reduce crispiness).At this point, you could optionally soak the cut fries to further reduce the excess starch in the potatoes for crispier results. To do so, leave the cut fries in a bowl of cold water for at least 1 hour, then drain, rinse, and dry thoroughly.
Step 3: Season them
Season the fries - you have two methods you can choose from here. First, you can mix all of the seasonings (check recipe notes for different seasoning suggestions), the cornstarch, and oil together in a bowl. Then, pour over the sliced potatoes and toss everything together (in a bowl or ziplock bag) and make sure all the potatoes are thoroughly coated. Alternatively, line the sliced potatoes on a baking tray and then brush the seasoning mix onto your fries, turning them to cover all sides. Alternatively, first, toss the potatoes with the starch lightly, so they all have a very light coating. Then toss with the seasoning/oil blend to thoroughly coat.
Step 4: How to bake sweet potato fries
Place the fries on a baking sheet, making sure not to crowd the pan too much. This will help them become crispier.
Bake in the oven at 425ºF/220ºC for 25-30 minutes, flipping once halfway through. The baked sweet potato fries are ready when they’re browned, crispy, and lightly puffed up.The time will differ based on how thick you cut your homemade sweet potato fries. If you've cut them very thin, then check at 20 minutes. For thicker, it could take up to 35 minutes.When ready, remove from the oven and enjoy warm!For extra flavor, toss with a little extra seasoning post-bake!
How To Make Ahead & Store
The freshly baked sweet potato fries are best eaten immediately (like all fries).You can prepare the sweet potatoes ahead of time by slicing them up and placing them in a large container of water, kept in the fridge for up to two days in advance.To freeze the un-baked fries, it’s a good idea to blanch the fries for 5 minutes in boiling water. Once soaked, drop them into ice water and dry well before freezing for between 3-4 months.Note: the blanching step isn’t essential but will help the potato retain its flavor and texture, so I find it an important step.To cook the fries from frozen, drizzle with a little oil and your seasonings of choice and then bake at 425ºF/220ºC until browned and crispy and slightly puffed up, shaking/turning occasionally. This can take anywhere from 20-40 minutes based on the fries' thickness.
Other seasoning options: Garlic powder, paprika, cayenne, oregano, thyme, salt, pepper, cumin, za’atar, Italian seasoning, etc. For a sweet version, cinnamon sugar works well.
Try to cut the fries as evenly as you can for more even cooking. I prefer 1/4-1/2-inch matchstick pieces.
Omitting the salt until after the fries are baked may yield more crispy baked sweet potato fries than adding it before-hand.
You can also omit the spices until the last 10 minutes of the baking time. This will help them to avoid burning in the oven and becoming bitter.
It's best to bake the fries on lightly oiled parchment paper or foil if you have issues with food sticking to your pans.
Check the blog post for suggestions on how to serve these baked sweet potato fries!