Learn how to make the best crispy baked sweet potato fries with this simple recipe! They’re absolutely addictive and make for the perfect healthy snack or side dish.
I don’t know about you, but I’m a potato girl. When it comes to carbs I’ll take potatoes over bread any day and I’ll eat them just about any way you cook them. I grew up eating the not-so-healthy type of potatoes like fast food fries, chips and my mom’s fried potatoes.
Now I still eat potatoes, but I usually choose sweet potatoes over regular (even though I do love my air fryer baked potato) and skip the fried stuff for the most part — I’ll occasionally indulge in regular sweet potato fries because they’re just too good to pass up sometimes.
That said, I rarely have a craving for the fried version because I make these baked sweet potato fries (and sweet potato croutons) at home all the time and they’re just as tasty! Trust me, these sweet potato fries are sure to satisfy your craving.
Why You’ll Love These Fries
- Perfectly crispy – These sweet potato fries bake up with a golden, crispy outside while staying tender and fluffy inside—no sogginess here!
- Healthy alternative – Baked, not fried, these are a light and wholesome way to enjoy fries with all the flavor.
- Simple ingredients – You only need a handful of basic ingredients to make this crave-worthy snack or side.
- Versatile seasoning – Whether you like them sweet, spicy, or classic, you can easily adjust the seasoning to match your mood.
Ingredients Needed
- sweet potatoes – the star of the show! Look for medium to large ones so you get plenty of crispy fries. Thinly slice them to get that perfect crunch.
- avocado or olive oil – just a little drizzle helps these fries get that golden, crispy goodness in the oven.
- arrowroot powder or cornstarch – this is the magic ingredient for getting an extra crispy coating without any frying.
- garlic powder, black pepper, & salt – simple seasonings that really finish these sweet potato fries off perfectly.
Flavor Variations
- Paprika and cayenne pepper: Spice it up by adding 1/2 teaspoon paprika and 1/8 teaspoon cayenne pepper.
- Cinnamon: Play up the savory + sweet flavor by adding 1/2 teaspoon ground cinnamon.
- Taco seasoning: Add a sprinkle of taco seasoning to the fries before baking and then squeeze fresh lime juice on after baking for a Mexican-inspired side!
How to Make Crispy Baked Sweet Potato Fries
Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment. Toss the sweet potato slices in a bowl with oil, arrowroot powder, garlic powder, and pepper until evenly coated.
Step 2: Spread the fries on the baking sheet in a single layer, leaving space between them (use two sheets if needed). Bake for 15 minutes, flip, and bake for another 15-20 minutes, watching closely during the last 5 minutes to prevent burning.
Brittany’s Tips For Crispy Fries
The one thing about baked sweet potato fries is that they’re not usually as crispy as fries that are fried, BUT I’ve found a couple tricks to help baked fries crisp up!
- Add starch: Tossing your fries with a little arrowroot powder or cornstarch before baking helps absorb moisture and makes them crispier.
- Don’t overcrowd: Give your fries space on the baking sheet, or they’ll steam instead of crisp. If you’re making a big batch, use two baking sheets.
- Salt after baking: Wait until your fries are baked to sprinkle on the salt—this keeps them from getting soggy.
- Skip soaking: Some recommend soaking fries in salted water to remove starch, but with sweet potatoes, it doesn’t make much of a difference. Save yourself the extra step!
- Go easy on the oil: Less is more! About 1/2 to 1 tablespoon of oil per sweet potato is ideal. Too much oil can make your fries soggy instead of crispy.
- Flip halfway: About halfway through baking, grab a spatula and flip each fry over. This little step helps get both sides golden and crispy. It might feel like an extra task, but that minute or two makes all the difference for those perfectly crispy edges!
How to Serve Sweet Potato Fries
I’m a firm believer that sweet potato fries go with just about anything. I know it sounds weird, but I love pairing a meal sized salad with side of fries, but I also like serving sweet potato fries alongside burgers like these sweet potato black bean burgers (double dose of sweet potatoes) or this spinach feta turkey burger. Or eating them straight from the baking sheet dipped in ketchup…
Seriously, give me a baking sheet full of sweet potato fries and I’m a happy camper. A happy camper that’s loading up on vitamin A, vitamin C and antioxidants like beta-carotene. 🙂
Oh and I should note that it’s crazy easy to eat a full potato’s worth of these fries by yourself so double the recipe if you’re serving a few people.
How to Store Leftovers
If you decide to make a bigger batch and have leftovers store them in an airtight container in the fridge for about 3 days. To reheat, just place them in the air fryer in a single layer and cook at 375°F for 1-2 minutes. You can also reheat them in a toaster oven, regular oven or microwave. Just note that the potatoes will get soft if you reheat them in the microwave
Frequently Asked Questions
Getting sweet potato fries crispy can be tricky! Make sure you’re slicing them thin and evenly, about ¼ inch thick, and tossing them with just a light coating of oil—too much oil can make them soggy. Spacing is key, too, so spread them out on the baking sheet; if they’re too close together, they’ll steam instead of crisp up. Flipping halfway through baking also helps both sides get golden.
Yes, baked sweet potato fries are super nutritious! Sweet potatoes are packed with fiber, vitamins A and C, and antioxidants. Baking them instead of frying keeps them lower in fat and calories, so you can enjoy them as a wholesome side or snack without the extra oil from frying.
After you cut your potatoes into fry-shape, lots of people recommend soaking them in salted salted cold water for about 15-20 minutes before baking to pull out extra moisture and remove extra starch. I honestly tried this trick and didn’t feel like it make that much of a difference with the sweet potato fries. Maybe it works better with baked white potatoes since they’re starchier?
More Sweet Potato Recipes:
Be sure to check out all of the side dish recipes here on EBF!
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Preheat oven to 425°F and line a large baking sheet with parchment.
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Place sweet potato slices into a large bowl and toss with oil, arrowroot powder, garlic powder and pepper.
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Spread the fries onto your prepared baking sheet, making sure the fries aren’t crowded. You may find that you need to use two baking sheets. The fries can’t be crowded or else they will start to steam and get soft rather than crispy.
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Bake for 15 minutes, take them out of the oven and flip, then bake for another 15-20 minutes.
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Keep an eye on them the last 5 minutes as some of the smaller pieces might start to burn.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use an air fryer at 375°F for 1-2 minutes, or a toaster oven or regular oven for crispiness; the microwave will make them softer.
Serving: 1/2 potato, cut into fries | Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 473mg | Fiber: 3g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
