Oven Baked Sweet Potato Fries

An overhead shot of baked sweet potato fries on a parchment lined platter with a white bowl of ketchup on the platter on a grey background

The best Baked Sweet Potato Fries ! This recipe for Crispy Sweet Potato Fries is easy to make in the oven - healthy and delicious!

Prep Time15

Cook Time35

Cool Time10

Total Time1

Servings: 1 cup servings

Calories: 277kcal

Ingredients

2 large sweet potatoes (900 grams or about 2 lbs whole)
3 tablespoons tapioca starch cornstarch or potato starch also work!
2 tablespoons olive oil or avocado oil
1/2 teaspoon sea salt or more to taste
1/2 teaspoon garlic powder
avocado or olive oil spray

Instructions

Preheat the oven to 425 F. Line 2 large sheet pans with parchment paper and set aside.
Peel the sweet potatoes, trim the ends and cut them in half lengthwise. Lay the halved potato on its flat side and cut into about 1/3-inch pieces, then slice those pieces into about 1/3-inch strips, taking care to make sure the fries are as close to the same thickness as possible.
Add the fries to a Ziploc bag. Add the starch to the bag, seal and shake evenly coating all the fries.
Add the oil, garlic powder and sea salt to the bag, seal and shake until all the fries are lightly coated.
Divide the fries between the lined sheet pans ensuring no fries are touching. Small/thinner fries should be placed towards the inside/middle of the pan because they will cook too quickly if placed on the edges.
Spray the fries lightly with cooking spray before putting them in the oven. Bake for about 32-38 minutes. Flip the fries after about 18 minutes, making sure that no fries are touching after you have flipped them. If you notice any fries getting overcooked towards the edges you can move these to the inside of the pan.
After the fries are fully cooked, crack the oven door and turn off the heat, allowing the fries to cool partially in the oven for about 10 minutes: Remove from the oven and serve immediately.

Notes

Tips for this recipe:

Use parchment paper to keep the fries from sticking to the pan and help pull moisture away from them as they cook.

Avoid cooking the sweet potatoes alongside another vegetable, especially something that emits moisture when roasting (like broccoli or mushrooms).

Separate the sweet potatoes so that no fries are touching, and they are all in a single layer.

Flip every fry individually to ensure all are flipped and none are touching. This takes more time but really helps to get them crispy.

Watch the fries and rotate the pan if needed to prevent some fries from burning.

Check on the fries regularly to prevent them from burning. The sugars in sweet potatoes cause them to burn more quickly than regular potatoes, especially at the higher temperature required to get them crispy.

Give them a nice coating of tapioca starch. The starch is important to achieving the crunchy crispy exterior on sweet potato fries that we all long for!

Nutrition