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.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 lb sweet potatoes, about 2 large
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- ¾ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- 1 pinch cayenne pepper (optional)
Steps
- Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two sheet pans with parchment paper.
- Peel the sweet potatoes and trim off the pointy ends.
- Cut the sweet potatoes into sticks about 1/3 inch thick. Thinner sticks crisp better than thick ones.
- Put the sticks in a large bowl, sprinkle with the cornstarch and toss until they are lightly and evenly dusted.
- Add the oil and toss again until no dry cornstarch is left.
- Spread the fries on the two pans in a single layer, leaving space between them.
- Bake until the undersides are browned.
- Flip the fries with a thin metal spatula and swap the pans between racks.
- Bake until the edges are browned and crisp. Check early, since sweet potatoes can scorch quickly.
- Let the fries sit on the pans so they firm up and crisp a little more.
- Toss with the salt, smoked paprika, garlic powder and cayenne and serve hot.
Tip: Sweet potato fries soften as they cool. Serve them straight from the oven.
Tip: 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.
Estimated nutrition per serving: 290 calories · protein 4 g · carbohydrates 48 g · fiber 7 g · sugars 10 g · fat 10 g (saturated 1.5 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.