Sweet Potato Fries

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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 216

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!

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!

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.