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Oven Fries · Sweet Potato

Crispy Sweet Potato Oven Fries

A light dusting of cornstarch helps sweet potato fries crisp up in the oven. Smoked paprika and garlic balance their natural sweetness.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
15 min
Cook
25 min
Total
45 min
Serves
4
Level
Easy
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Ingredients

  • 2 lb sweet potatoes, about 2 large
  • 1 tbsp cornstarch
    Swaps for cornstarch

    Instead of cornstarch

    • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
    • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
    • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

    All 4 swaps for cornstarch

    Cooking for an allergy? Check every label.

  • 3 tbsp vegetable oil
    Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • ¾ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • ½ tsp smoked paprika
    Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • ¼ tsp garlic powder
    Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • 1 pinch cayenne pepper (optional)
    Swaps for cayenne pepper

    Instead of cayenne pepper

    • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
    • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
    • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

    More for cayenne pepper

Different pan? Written for 18x13-inch half sheet; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

  1. Heat the oven to 425°F (220°C) with racks in the upper and lower thirds.
    Line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
    two sheet pans with parchment paper.
    425°F
  2. Peel the sweet potatoes and trim off the pointy ends.
  3. Cut the sweet potatoes into sticks about 1/3 inch thick. Thinner sticks crisp better than thick ones.
  4. Put the sticks in a large bowl, sprinkle with the cornstarch and toss until they are lightly and evenly dusted.
  5. Add the oil and toss again until no dry cornstarch is left.
  6. Spread the fries on the two pans in a single layer, leaving space between them.
  7. Bake until the undersides are browned.
    425°F⏱ Bake: 15 min
  8. Flip the fries with a thin metal spatula and swap the pans between racks.
  9. Bake until the edges are browned and crisp. Check early, since sweet potatoes can scorch quickly.
    425°F⏱ Bake: 10 min
  10. Let the fries sit on the pans so they firm up and crisp a little more.
    ⏱ Crisp: 3 min
  11. Toss with the salt, smoked paprika, garlic powder and cayenne and serve hot.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Sweet potato fries soften as they cool. Serve them straight from the oven.
  • To steady a round sweet potato, cut a thin slice off one side and set it flat on the board.

Storage

Best fresh. Re-crisp leftovers in a 425°F oven for 5 to 7 minutes.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: sweet potatoes (September to December).

Quick answers

What can I swap?
  • Instead of cornstarch: All-purpose flour, 2 tbsp flour for each 1 tbsp cornstarch.
  • Instead of vegetable oil: Another neutral oil, the same amount.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
290
Protein
4 g
Carbohydrates
48 g
Fiber
7 g
Sugars
10 g
Fat
10 g
Saturated fat
1.5 g
Sodium
450 mg

Whole recipe, 4 servings: about 1,180 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 4 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: cayenne pepper (optional).

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Cleanup score 4/5 (easy cleanup): 2 things to wash, sheet pan, mixing bowl. More sheet-pan recipes.

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