Baked Sweet Potato Fries
Updated Nov 26, 2025
Crispy oven-baked sweet potato fries made with cornstarch and high heat, no deep fryer required. Simple ingredients, real crunch, and way better than frozen.
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Love extra crispy sweet potato fries!
I’ve tried so many different methods for getting crispy sweet potato fries, from soaking the potatoes to leaving them in the oven after cooking, to keeping the skin on. This method of baking sweet potato fries is by far the easiest, best way to get consistently crispy potatoes. My secret weapon? Cornstarch! After drying the sweet potatoes well, coating them with the cornstarch and olive oil, and cooking these sweet potato fries in the oven, they come out perfect every time.
Happy Cooking!
– Yumna
Baked Sweet Potato Fries Ingredients
- Sweet potatoes: Look for firm, large sweet potatoes with smooth skin! Read my tips on how to cut sweet potatoes.
- Cornstarch: If you’re out of cornstarch, arrowroot powder or tapioca flour will work, too.
- Oil: I like to use olive oil, but avocado oil or melted coconut oil will work, too.
- Seasoning: You’ll just need salt and pepper to flavor these baked sweet potato fries, but you can also try adding garlic powder or smoked paprika!
How to Make Baked Sweet Potato Fries
Baked Sweet Potato Fries Recipe
Fail-proof method for making crispy oven-baked sweet Potato Fries, no soaking required! They're easy to make with only 10 minutes of prep.
Video
Ingredients
- 2 large sweet potatoes
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- ½ teaspoon salt plus more for serving
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line two large, rimmed baking sheets with parchment paper.
- Cut both ends of the sweet potatoes to square them off. Then slice the sweet potatoes and cut each slice into thin even strips, about ¼” in thickness all around. Transfer to a large bowl.
- Sprinkle the cornstarch over the sweet potatoes and use your hands to toss together, making sure all the fries are well coated.
- Divide the sweet potato strips between the two baking sheets, and leave behind any excess cornstarch in the bowl. Drizzle the olive oil on top and season with salt and pepper. Use your hands again to toss the potatoes until there are no more visible streaks of cornstarch.
- Arrange the potatoes in a single layer, making sure not to overcrowd them. Bake for 20 minutes, then use a spatula to flip the fries and cook until they’re lightly browned and puffed, about 10-15 more minutes.
- Remove from heat, add additional salt, if desired, and serve immediately.
Notes
- My Top Tip: Make sure your fries are completely coated in cornstarch. This is what helps them dry out and get crispy. You’ll want to gently shake the fries and remove any excess cornstarch before adding them to the baking sheet, though!
- Storage: Once your homemade sweet potato fries have cooled to room temperature, place them in an airtight container or a resealable plastic bag and store them in the fridge for up to 3-4 days. Make sure they’re spread out a bit so they don’t stick together. To reheat, just place in the oven at 375°F for 5 minutes or in a toaster oven. You can also reheat in the air fryer.
- Freezing: Simply lay the fries on a baking sheet, ensuring they’re not touching, and freeze until solid. Once they’re frozen, transfer them to a freezer bag and store. When you’re ready to enjoy them again, reheat them straight from the freezer.
Nutrition
Serving: 0.5sweet potato, Calories: 216kcal, Carbohydrates: 36g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 385mg, Potassium: 576mg, Fiber: 5g, Sugar: 7g, Vitamin A: 24119IU, Vitamin C: 4mg, Calcium: 52mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Cut the ends off of your sweet potatoes. The ends are pointy and will be the first parts of the potato to burn, so I recommend cutting them off!
- Cut your sweet potatoes into similar-sized, thin strips. This will help them to cook evenly and quickly.
- Make sure your fries are completely coated in cornstarch. This is what helps them dry out and get crispy. You’ll want to gently shake the fries and remove any excess cornstarch before adding them to the baking sheet, though!
- Use parchment paper to line your baking sheet. Not only does the parchment paper make for easier clean-up, but it also keeps the baked sweet potato fries from sticking to the pan.
- Place your fries in a single layer on the baking sheet. Leaving some space between each fry will help them to get crispy all over (rather than soggy).
Serving Ideas
- Serve with a dip. While ketchup is classic, consider serving these fries with garlic aioli, ranch dressing, or honey mustard.
- Pair with some grilled favorites. These are a fun side with classic hamburgers, grilled chicken tenders, or grilled flank steak.
- Eat with a sandwich. These fries are great alongside turkey salad sliders, a shredded BBQ chicken sandwich, or a grilled chicken and broccoli wrap.
FAQs
Why aren’t my sweet potato fries crispy?
If your fries aren’t as crispy as you’d like, you may have overcrowded the baking sheet. Make sure the fries have plenty of space between them to bake evenly. Another factor could be the cornstarch; make sure the fries are well-coated, but shake off any excess.
Comments
My boyfriend is REALLY picky with oven-baked fries, but coating them in flour is an absolute GAME CHANGER! We were absolutely obsessed and ate the entire tray before we even sat down!
I’m so glad to hear that! Thank you!!
I have tried many other methods to have crispy sweet potatoes. Your oven baked sweet potato fries are the best. Thanks to you. Now I get to enjoy my sweet potatoes like never before.