Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven.

Overhead view of sweet potato fries on pan with bowls of aioli and ketchup

I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries. I could not stop eating these!

Why This Sweet Potato Fry Recipe Works

  • Cornstarch crisps in two ways. First, it absorbs excess moisture, which is key to crispiness. It also gelatinises in oil when heated, which creates a crunchy coating during the baking process.
  • A fantastic seasoning blend. When I say these fries are loaded with flavour, I mean it! You can add any seasonings you like, of course, but the blend below is my go-to. It’s the perfect balance of spicy and savoury, which complements the sweetness of the potatoes.
  • The pan is preheated. Heating the pan means that as soon as you add the fries, they get a nice sear on the bottom, which prevents them from getting soggy.
Overhead view of ingredients for sweet potato fries with labels

Notes on Ingredients

Here’s a quick look at what you’ll need to make the crispiest sweet potato fries ever! Scroll down to the recipe card to find a printable ingredient list.

  • Sweet potatoes – You can leave the skin on or off, depending on your preference.
  • Coconut oil – Or another oil you like to use for cooking.
  • Cornstarch – Or arrowroot powder, if you prefer. You can add 1/2 teaspoon of baking powder for extra-crispy fries.
  • Salt and black pepper
  • Garlic powder – This adds garlicky flavour without running the risk of burning minced fresh garlic in the oven.
  • Cinnamon – This is optional; if you want to add it, sprinkle it on after cooking.

How to Make Sweet Potato Fries

Let’s take a look at how to make these fries. Here are some step-by-step photos to make sure yours come out perfect every time. Don’t forget to scroll down to the recipe card for printable instructions.

Sweet potato fries cut on board with knife
Cut the fries.
Overhead view of sweet potato fries in bowl after adding oil and seasoning
Add cornstarch, oil and seasoning.
Overhead view of unbaked sweet potato fries on pan
Bake until crispy.
  • Prepare. Preheat your oven to 425ºF with the baking sheet inside. Cut the sweet potato into fries while the oven preheats.
  • Season. Toss the fries with the cornstarch. Add the melted coconut oil and toss again, then add the seasonings and toss a third time.
  • Bake. Add the fries to the hot pan in a single layer and bake for 20 to 25 minutes, flipping halfway through the cooking time. If desired, broil them for a minute or two at the end.
  • Cool and serve. Let the fries rest for about 5 minutes on the baking sheet, then season with cinnamon and serve with your favourite dipping sauce.
Sheet pan of crispy sweet potato fries

Tips and Variations

  • Use Jamaican or Japanese sweet potatoes. Yellow, white, or purple sweet potatoes are starchier than the orange varieties that are more commonly used in the US. They’re a bit less sweet, but they make for crispier fries!
  • Cut the fries to the same size. This ensures that you don’t get some that are burnt to a crisp while others are still uncooked in the centre. Sometimes there’s no way to avoid uneven sizes, so you can always remove fries that are done while the rest keep cooking to prevent them from burning.
  • Switch up the seasonings. The world is your oyster, friends! Fresh herbs like minced thyme and rosemary are best added after the fries are done baking, while spices like cumin and chili powder should be added before.

Serving Suggestions

Aside from ketchup or aioli made from my vegan mayo, I love serving sweet potato fries with a burger! Try my grillable veggie burgers or quinoa burgers. For a game day snack, make a pan of fries, add chili and vegan cheese shreds on top (yep, right on the pan!), and return them to the oven until the cheese melts. Vegan chili cheese fries!

Crispy sweet potato fries with bowl of ketchup

How to Store and Reheat Leftovers

  • Refrigerator: Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
  • Freezer: Freeze leftovers in an airtight container or freezer bag for up to 3 months.
  • To Reheat: Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.

More French Fry Recipes

Dipping crispy sweet potato fry in sauce

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Overhead view of sweet potato fries on pan with bowls of aioli and ketchup

Sweet Potato Fries

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
An easy trick guarantees that these sweet potato fries turn out super crispy, even baked in the oven. You'll never make them any other way!
5 (from 5 ratings)
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Ingredients

  • 2 large sweet potatoes, washed, scrubbed, and dried (I used an American sweet potato)
  • 2-3 tablespoons coconut oil, melted or any other oil, 30–45ml
  • 1 tablespoon cornstarch or arrowroot powder, for extra crunch, mix with ½ tsp baking powder, 8g cornstarch
  • 1 teaspoon salt, 5g
  • 1 teaspoon black pepper, 3g
  • 1 teaspoon garlic powder, 3g
  • Optional: Cinnamon, add after baking for a touch of sweetness
  • Optional Ingredient Variation: For a twist, you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!

Instructions 

  • Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
  • Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
  • In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
  • Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
  • Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!

Notes

  • Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
  • Refrigerator: Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
  • Freezer: Freeze leftovers in an airtight container or freezer bag for up to 3 months.
  • To reheat: Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Calories: 216kcal, Carbohydrates: 37g, Protein: 3g, Fat: 7g, Saturated Fat: 6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Sodium: 676mg, Potassium: 589mg, Fiber: 5g, Sugar: 7g, Vitamin A: 24121IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Side Dish
Author: Jessica Hylton