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My favorite way to cook sweet potatoes is to make oven Baked Sweet Potato Fries. It can be tricky to get them to crisp like restaurant-style fries, but use my technique and you won’t be disappointed! Easy to prep with minimal ingredients, these fries make for a deliciously tasty sweet and salty side dish.
So many foods are more delicious in fry form, and sweet potatoes are no exception! I’ve tried different methods for getting crisp sweet potatoes, from soaking the potatoes, to leaving them in the oven after cooking with the oven door open to baking them with their skin on. And this method is the easiest, most practical and with the most consistent results.
The secret ingredient is corn starch. It’s all about drying the sweet potato well, coating them with that corn starch and cooking the fries at the perfect roasting temp.
How to make baked sweet potato fries
Cut the sweet potatoes into strips and make sure they’re very dry. Place in a bowl and toss with the cornstarch so that they are completely coated.
Place the sweet potatoes on baking sheets lined with parchment paper. But make sure to transfer them individually instead of just dumping the fries into the baking sheet. You want to leave any excess corn starch in the bowl. Then you can add the olive oil and salt and toss with the sweet potato fries. Finally, spread them out with space between them – using two baking sheets if you need to.
Bake, flipping half way until they are golden brown.
Tips for making baked sweet potato fries
- Cut the sweet potatoes into similar sized thin strips. This will help them to cook evenly and all the way through. Make sure they’re not too big or they won’t get crispy.
- Ensure that the fries are all coated in the cornstarch. This will help to dry them out and get the fries nice and crispy. You’ll need to dust off any excess corn starch before adding them to the baking sheet though.
- Use parchment paper on the baking sheet. Not only does it make for easier clean-up, but it also keeps the baked sweet potato fries from sticking to the pan, which can ruin the crispy edges.
- Lay the fries into one single layer on the baking sheets, without them touching. This will help them to get crispy all over. If you place the fries on top of each other they can steam and become soggy.
Frequently asked questions
Can you make them ahead of time?
These fries are best served straight out of the oven so that they don’t lose their crispiness. You can prep the sweet potatoes a few hours before you need to bake them though, just keep them covered in the fridge.
Are sweet potato fries better for you than potato fries?
Sweet potato fries are more nutrient dense than French fries, but contain similar amounts of calories and carbs. They are rich in fiber, minerals and vitamins, especially Vitamin A and they’re a nice change up from regular french fries.
For more potato side dish recipes:
- Air Fryer Potatoes
- Air Fryer Sweet Potato Fries
- Garlic Parmesan Roasted Potatoes
- Rosemary Garlic Smashed Potatoes
- Oven Baked French Fries
- Sweet Potato Rounds
These sweet potato fries are so wonderfully crispy and fluffy; they are one of my favorite sides! The kids love them and you can feel good about getting some extra goodness into their diets!
If you’ve tried this healthy-ish feel good Baked Sweet Potato Fries recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Baked Sweet Potato Fries
- 2 large sweet potatoes washed and peeled
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- Preheat the oven to 425°F and line two large, rimmed baking sheets with parchment paper.
- Cut the sweet potatoes into thin even strips, about ¼” in thickness all around; then 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 sea salt. Use your hands again to toss the potatoes with the olive oil and salt until there are no more visible streaks of corn starch.
- 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 sea salt, if desired, and serve immediately with ketchup or your favorite sauce.