Introduction
Oh, sweet potato fries! Just thinking about them brings back so many cozy memories, doesn’t it? Maybe it’s movie nights with the family, a fun summer barbecue, or even just a treat after a long week. Whatever the occasion, there’s something undeniably comforting and delicious about those golden, slightly sweet fries. And the best part? You can totally recreate that magic right in your own kitchen, and it’s ridiculously easy. Seriously, you’re just a few simple steps away from the best sweet potato fries you’ve ever tasted, baked right in your oven!
Why You’ll Love This Recipe
- Fast: From start to finish, these fries are ready in under 40 minutes!
- Easy: No fancy techniques or complicated steps here. Anyone can make these!
- Giftable: While they’re best enjoyed fresh, the idea of homemade sweet potato fries is a lovely gift for a friend who loves to cook.
- Crowd-pleasing: Whether you’re serving them to picky eaters or seasoned foodies, these fries are always a hit.
Ingredients
Gather ’round, my friends, because this recipe calls for just a handful of simple things you probably already have!
- 1 pound sweet potatoes: About 2 medium ones. Look for firm, smooth-skinned sweet potatoes.
- 2 tablespoons cornstarch: This is our secret weapon for maximum crispiness!
- 2 tablespoons water: Just enough to help our cornstarch mixture stick.
- ½ teaspoon garlic powder: For that savory punch. You can always add more if you’re a garlic lover!
- ½ teaspoon paprika: Adds a lovely color and a hint of smoky sweetness.
- ½ teaspoon sea salt: To enhance all those yummy flavors.
- Extra-virgin olive oil: For drizzling. Use a good quality one for the best taste.
How to Make It
Alright, let’s get our hands a little messy and make some magic happen!
- First things first, let’s get that oven nice and toasty. Preheat it to 425°F (220°C). This high heat is key for getting those crispy edges!
- Now, grab your beautiful sweet potatoes. Give them a good wash and scrub under some cool water. No need to peel them if you like a little texture, but do trim off the very ends. Then, slice them into fries that are about ¼-inch thick. Try to make them as uniform as possible so they cook evenly.
- In a medium-sized bowl – a nice big one so you have room to toss – whisk together the cornstarch, water, garlic powder, paprika, and sea salt. It’ll form a smooth paste.
- Time for the fun part! Add your cut sweet potato fries to the bowl. Gently toss them around until every single fry is coated in that delicious mixture. Make sure they’re all looking lovely and seasoned.
- Now, grab a baking sheet. I like to line mine with parchment paper for super easy cleanup, but it’s not absolutely necessary. Arrange the coated fries in a single layer on the baking sheet. This is important! If they’re piled up, they’ll steam instead of bake, and we want crispy fries, right?
- Drizzle those beauties generously with extra-virgin olive oil. A good glug will help them get golden and delicious.
- Pop them into the preheated oven for 20-25 minutes. About halfway through, give them a little flip with a spatula so they get nicely browned and crispy on all sides.
- Once they’re tender on the inside and perfectly crispy on the outside, carefully take them out of the oven. Serve them immediately while they’re hot and irresistible! Feel free to sprinkle on a little extra garlic powder, paprika, or sea salt if your heart desires.
Substitutions & Additions
Want to jazz things up? I love experimenting with these! Here are a few ideas:
- Spices: Feeling adventurous? Try adding a pinch of chili powder for a little kick, or some onion powder for extra savory flavor. A dash of cumin can also be lovely.
- Herbs: Fresh rosemary or thyme, chopped fine, can add a wonderful aromatic touch. Toss them in with the fries before baking.
- Dipping Sauces: These fries are amazing on their own, but they’re also divine with your favorite dipping sauce – think ketchup, aioli, or even a spicy mayo!
- Different Oils: Avocado oil or even melted coconut oil can be used in place of olive oil for a slightly different flavor profile.
Tips for Success
A few little tricks can make these fries absolutely perfect every time:
- Don’t Overcrowd the Pan: I can’t stress this enough! Use two baking sheets if necessary to ensure the fries have plenty of space. This is the #1 key to crispiness.
- Uniform Slicing: Try your best to cut the sweet potatoes into evenly sized fries. This helps them cook at the same rate.
- Preheat Properly: Make sure your oven is fully preheated to 425°F. A hot oven is crucial for crisping.
- Prep Ahead: You can wash and cut the sweet potatoes a day in advance and store them in the refrigerator in an airtight container filled with water. Just drain and pat them very dry before coating and baking.
How to Store It
These sweet potato fries are truly best enjoyed fresh out of the oven. They lose their crispiness pretty quickly as they cool. However, if you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for 1-2 days. To reheat and bring back some of that crispiness, spread them on a baking sheet and warm them in a 350°F (175°C) oven for about 5-10 minutes. Microwaving them won’t give you that satisfying crunch back, unfortunately.
FAQs
Can I make these in an air fryer?
Yes, you absolutely can! Air frying is a fantastic way to get these fries extra crispy. Toss them with the cornstarch mixture and oil, then air fry at 380°F (190°C) for about 12-15 minutes, shaking the basket halfway through, until golden and crispy.
Why aren’t my fries crispy?
The most common reasons for less-than-crispy fries are overcrowding the baking sheet or not using a hot enough oven. Make sure the fries are in a single layer and your oven is fully preheated. Also, ensure you’re using enough oil!
Can I use regular potatoes instead?
You can definitely use regular potatoes, but the texture and flavor will be different. They’ll still be delicious, but sweet potatoes have a natural sweetness and a slightly softer interior that complements the crisp exterior so well!
Crispiest Oven-Baked Sweet Potato Fries
Equipment
- Oven Preheated to 425°F (220°C)
- Baking Sheet Lined with parchment paper for easy cleanup (optional)
- Medium bowl Large enough for tossing
- Whisk
- Spatula
Ingredients
Main ingredients
- 1 pound sweet potatoes About 2 medium ones. Look for firm, smooth-skinned sweet potatoes.
- 2 tablespoons cornstarch Our secret weapon for maximum crispiness!
- 2 tablespoons water Just enough to help our cornstarch mixture stick.
- 0.5 teaspoon garlic powder For that savory punch. You can always add more if you're a garlic lover!
- 0.5 teaspoon paprika Adds a lovely color and a hint of smoky sweetness.
- 0.5 teaspoon sea salt To enhance all those yummy flavors.
- extra-virgin olive oil For drizzling. Use a good quality one for the best taste.
Instructions
- First things first, let's get that oven nice and toasty. Preheat it to 425°F (220°C). This high heat is key for getting those crispy edges!
- Now, grab your beautiful sweet potatoes. Give them a good wash and scrub under some cool water. No need to peel them if you like a little texture, but do trim off the very ends. Then, slice them into fries that are about ¼-inch thick. Try to make them as uniform as possible so they cook evenly.1 pound sweet potatoes
- In a medium-sized bowl – a nice big one so you have room to toss – whisk together the cornstarch, water, garlic powder, paprika, and sea salt. It'll form a smooth paste.1 pound sweet potatoes
- Time for the fun part! Add your cut sweet potato fries to the bowl. Gently toss them around until every single fry is coated in that delicious mixture. Make sure they're all looking lovely and seasoned.1 pound sweet potatoes
- Now, grab a baking sheet. I like to line mine with parchment paper for super easy cleanup, but it's not absolutely necessary. Arrange the coated fries in a single layer on the baking sheet. This is important! If they're piled up, they'll steam instead of bake, and we want crispy fries, right?
- Drizzle those beauties generously with extra-virgin olive oil. A good glug will help them get golden and delicious.1 pound sweet potatoes
- Pop them into the preheated oven for 20-25 minutes. About halfway through, give them a little flip with a spatula so they get nicely browned and crispy on all sides.
- Once they're tender on the inside and perfectly crispy on the outside, carefully take them out of the oven. Serve them immediately while they're hot and irresistible! Feel free to sprinkle on a little extra garlic powder, paprika, or sea salt if your heart desires.