Make crispy sweet potato fries right in your own kitchen. The crunchy edges, the tender center, and that bold sweet-meets-savory flavor hit every craving spot. I’ve been testing this recipe for a while to get the texture just right—crispy, not soggy, perfectly seasoned, and easy enough for any day of the week. Whether you’re serving them as a side, a snack, or the main event, these fries won’t disappoint.
Let’s dive into what makes sweet potato fries different, how to keep them ultra crispy, and how to make a batch so good, you’ll want to share it with everyone (and maybe keep a secret stash for yourself).
Table of contents
- What’s the Difference Between Potatoes and Sweet Potatoes for Fries?
- What’s the Secret to Crispy Sweet Potato Fries?
- Ingredients for the Best Results
- How to Make Crispy Sweet Potato Fries
- Tips and Tricks for Leftovers
- Ideas for Variations and Uses
- Frequently Asked Questions About Sweet Potato Fries
- Other recommended recipes
- Let’s Share the Love!
What’s the Difference Between Potatoes and Sweet Potatoes for Fries?
While both kinds of fries have their place on the table, sweet potato fries offer a different experience. The natural sugars in sweet potatoes caramelize beautifully in the oven, giving them a richer depth of flavor. However, that same sugar and moisture content makes them trickier to crisp up compared to regular potatoes.
Classic fries made from russets tend to be starchier and drier, which naturally helps them crisp. Sweet potatoes, on the other hand, are denser and hold more moisture.
That’s why a few extra steps (and a little patience) go a long way when you want your sweet potato fries to actually crunch when you bite into them.
What’s the Secret to Crispy Sweet Potato Fries?
It all comes down to the right prep and a few simple tricks. The real game changer? A thin coating of corn starch.
This light dusting creates a crisp outer shell that seals in the sweet potato’s natural softness. Add high-heat baking and just the right amount of oil, and you’ve got that irresistible texture you’re craving—without frying.
Also, spacing out the fries on the pan (no overlapping!) and giving them a good flip during baking ensures golden perfection on all sides.
Ingredients for the Best Results
This recipe uses just a handful of ingredients, but they each play a role. Sweet potatoes bring the natural sweetness.
A high-heat neutral oil helps with browning. Corn starch is the crisp-maker. Smoked paprika, garlic powder, and onion powder create a savory depth that balances the sweet. A final sprinkle of salt brings it all together.
I’ve tested this combo over and over to make sure every bite delivers bold flavor with a seriously satisfying crunch.
How to Make Crispy Sweet Potato Fries
Start by peeling and cutting your sweet potatoes into evenly sized thin sticks—not too thick, or they won’t crisp.
Then soak them for 5 minutes in cold water. Drain and dry them afterwards.
Continute with tossing them with just enough oil to coat, then dust with corn starch and spices. Make sure every fry gets an even coating for the best flavor and texture.
Spread them out in a single layer on a parchment-lined baking sheet, making sure there’s space between them. Roast in a hot oven for 20 minutes, flip them, and wait for another 10 minutes for that beautiful golden brown to develop.
They’ll crisp even more as they cool for a few minutes after baking.
Tips and Tricks for Leftovers
Sweet potato fries are best straight out of the oven, but if you have leftovers, don’t toss them!
Reheat them in a hot oven or air fryer to bring back that crisp texture. Skip the microwave—it softens them too much.
For storage, let them cool completely before refrigerating in an airtight container.
Ideas for Variations and Uses
Want to switch it up? Add a pinch of cayenne for heat or drizzle with maple syrup for a sweet-savory combo.
Serve them with your favorite dipping sauces—think spicy mayo, chipotle ketchup, or herbed yogurt sauce.
These fries are also fantastic tucked into wraps, piled on burgers, or layered in grain bowls for a crunchy twist.
Frequently Asked Questions About Sweet Potato Fries
Absolutely. Just follow the same steps but reduce the cook time slightly. Shake the basket halfway through cooking to keep things even.
It’s up to you. The skin adds texture and nutrients, but peeling gives a cleaner, crispier finish.
Overcrowding the pan, skipping the corn starch, or using too much oil can all lead to limp fries. Make sure everything is spaced out and coated lightly for the best crunch.
Any high smoke point oil like avocado, canola, or sunflower works well. Avoid butter or olive oil for roasting at high heat.
Other recommended recipes
Let’s Share the Love!
If you give these crispy sweet potato fries a try, I’d love to hear how they turned out!
Tag me in your creations on Instagram or Facebook, and don’t forget to leave a comment below with a star rating.
Your feedback means so much—and helps others discover their new favorite fry recipe, too!
Crispy Sweet Potato Fries
Have you ever tried making crispy sweet potato fries from scratch? It’s an experience like no other! The crunchy edges, the tender center, and that delightful sweet-meets-savory flavor are simply irresistible. I’ve been experimenting with this recipe for a while now, trying to get the perfect texture - crispy, not soggy, perfectly seasoned, and easy to make anytime of the week. Whether you’re serving them as a side dish, a snack, or even the main course, these fries are sure to impress. Trust me, they’re worth the effort!
Ingredients
- 3 sweet potatoes
- 3 tablespoons vegetable oil
- 2 tablespoons corn starch
- 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt to taste
Instructions
- Preheat oven to 350F.
- Start by peeling and cutting your sweet potatoes into evenly sized thin sticks—not too thick, or they won’t crisp.
- Then soak them for 5 minutes in cold water. Drain and dry them afterwards.
- Continue with tossing them with just enough oil to coat, then dust with corn starch and spices. Make sure every fry gets an even coating for the best flavor and texture.
- Spread them out in a single layer on a parchment-lined baking sheet, making sure there’s space between them.
- Roast in the oven for 20 minutes, then flip them, and wait for another 10 minutes for that beautiful golden brown to develop.
Notes
The Sweet Potato Fries will crisp even more as they cool for a few minutes after baking.
Nutrition Information:
Yield: 2 Serving Size: 1 cupAmount Per Serving: Calories: 373Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 355mgCarbohydrates: 44gFiber: 6gSugar: 11gProtein: 4g