Crispy Sweet Potato Fries

The first time I made sweet potato fries, I was amazed at how a simple vegetable could transform into something so addictive. My kitchen filled with this incredible earthy sweetness as they baked, and I found myself standing by the oven door, watching them turn golden. Now they are my go-to whenever I want something that feels like a treat but is actually good for me.

Last summer, I served these at a backyard barbecue alongside regular burgers. The sweet potato fries disappeared first, and even the kids who swore they hated sweet potatoes were grabbing handfuls. My friend asked for the recipe twice because her family kept requesting them for movie nights.

Ingredients

• 2 large sweet potatoes: Look for ones that feel heavy and firm, with smooth skin, and try to pick similarly sized ones so they cook evenly
• 2 tbsp olive oil: This helps the seasonings stick and creates that beautiful crispy exterior we are all after
• 1 tsp sea salt: Sweet potatoes really need this contrast to make their natural sugars shine
• 1/2 tsp freshly ground black pepper: A gentle warmth that balances the sweetness perfectly
• 1/2 tsp smoked paprika: This adds an incredible depth and that smoky flavor everyone thinks came from a restaurant
• 1/2 tsp garlic powder: Brings a savory note that keeps these from being too dessert-like
• Fresh parsley: A final sprinkle adds color and a fresh pop against the rich sweet flavor

Instructions

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper:

Getting the oven fully hot before the fries go in is crucial for that initial crisp

Cut the sweet potatoes into evenly sized fries, about 1 cm (1/2 inch) thick:

I have learned that consistent thickness means some fries do not burn while others stay raw in the middle

Place the fries in a large bowl, add olive oil, salt, pepper, smoked paprika, and garlic powder, then toss well to coat:

Use your hands to really massage the seasonings into every nook and cranny of the fries

Arrange the fries in a single layer on the prepared baking sheet, making sure they are not crowded:

Crowding is the enemy of crispy fries, so use two pans if you need to

Bake for 15 minutes, then flip the fries and bake for another 15 minutes, until golden and crisp at the edges:

Set a timer and do not skip the flip, this is where the magic happens

Remove from the oven and sprinkle with chopped parsley if desired, serve hot:

Let them cool just enough so you do not burn your fingers, though eating one piping hot is worth it

Save

These fries have become my comfort food of choice. There is something so satisfying about pulling that tray from the oven, seeing the caramelized edges, and knowing I made something so delicious from such humble ingredients.

Making Them Extra Crispy

The secret I discovered after many batches is soaking the cut fries in cold water. It draws out the starch that keeps sweet potatoes from crisping properly. Just be sure to pat them completely dry with a clean kitchen towel before adding the oil. Water and hot oil do not play nice together, and any moisture will steam the fries instead of crisping them.

Seasoning Variations

Sometimes I skip the garlic and paprika entirely and go in different directions. A sprinkle of cinnamon and a tiny bit of brown sugar makes them almost like dessert. Chili powder and cumin give them a Southwestern spin. Fresh rosemary and thyme make them feel fancy enough for a dinner party. The base sweet potato is so forgiving, it really welcomes whatever flavor profile you are craving.

Serving Ideas

These fries are incredibly versatile on their own, but the right dip elevates them completely. A simple garlic aioli feels luxurious. Spicy ketchup adds a kick. Even just a little extra flaky sea salt right when they come out of the oven makes them special.

• Try them alongside a juicy burger instead of regular fries
• Crush any leftovers and use as a topping for loaded sweet potato skins
• Double the batch because they disappear faster than you expect

Save

Every time I make these, I am reminded that the simplest recipes are often the most rewarding. Hope these become a regular in your kitchen rotation too.

Recipe FAQs

→ How do I make my sweet potato fries extra crispy?

Soak the cut sweet potatoes in cold water for 30 minutes to remove excess starch, then pat them completely dry with a clean towel before tossing with oil. Arrange in a single layer without overcrowding the baking sheet, and avoid flipping too early—the first 15 minutes helps develop the initial crispiness.

→ What temperature is best for baking sweet potato fries?

Preheat your oven to 220°C (425°F) for optimal results. This high temperature ensures the exterior becomes crispy while the interior remains tender. Lower temperatures may result in soggy fries that take longer to cook through.

→ Can I make these fries in an air fryer instead?

Absolutely. Cook at 200°C (400°F) for 12-15 minutes, shaking the basket halfway through. Air frying typically requires less oil and can produce even crispier results in less time than oven baking.

→ What seasonings work well with sweet potato fries?

Beyond the basic salt and pepper, try smoked paprika for depth, garlic powder for savory notes, or chili powder for a spicy kick. Fresh herbs like rosemary or thyme add aromatic complexity, while a sprinkle of cinnamon enhances the natural sweetness.

→ Why are my sweet potato fries soggy?

Soggy fries usually result from overcrowding the baking sheet, which traps steam and prevents crisping. Ensure fries are arranged in a single layer with space between each piece. Also, make sure to dry the potatoes thoroughly after soaking and before seasoning.

→ How long do leftover sweet potato fries keep?

Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot oven at 200°C (400°F) for 5-10 minutes to restore crispiness. Microwave reheating is not recommended as it makes them limp.