Sides / Potatoes & sweet potatoes
Crispy Baked Sweet Potato Fries
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Everyone reaches for the pan the second it leaves the oven, so these have to be worth it. A cold soak, a cornstarch coat and room on the pan make them crisp, and five minutes of cooling finishes the job.
The short version
Cut sweet potatoes into 3/8-inch sticks, soak 30 minutes, then dry well and toss with cornstarch, oil and seasoning. Spread on two sheet pans with room around every fry and bake at 425°F for 25 to 35 minutes, flipping once. Let them cool 5 minutes to crisp.
What makes ours better
what we fixed so you don’t have to
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Soak the cut sticks in cold water. Rinsing off surface starch lets the outside brown and crisp instead of turning gummy. Dry them thoroughly afterward.
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Coat them in cornstarch before the oil. Cornstarch soaks up surface moisture and bakes into a thin, crisp shell. It's the biggest difference between limp fries and crisp ones.
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Give them room. Fries that touch steam each other. Two pans, with space between pieces, is what makes them roast.
What you need
the usual suspects
- Sweet potatoes1½ pounds
- Olive oil or avocado oil3 tablespoons
- Smoked paprika½ teaspoon
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Cut the sweet potatoes
Cut the sweet potatoes lengthwise into 3/8-inch planks, then into 3/8-inch sticks. Keep them the same thickness so they brown at the same pace.
Thinner than 1/4 inch tends to burn before it crisps.
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Soak, then dry
Cover the sticks with cold water and soak for 30 minutes. Drain, then pat them very dry with clean towels. Use the soaking time to heat the oven.
About 30 min. Cook mode has a timer for this step.
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Heat the oven and pans
Set racks in the upper and lower thirds of the oven and heat to 425°F. Line two rimmed sheet pans with parchment.
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Coat with cornstarch
Put the dry sticks in a large bowl and sprinkle with the cornstarch. Toss until they look dusty and no wet patches show. Add the oil, salt, paprika, garlic powder and pepper and toss again until evenly coated.
Add the oil after the cornstarch. Oil first makes the starch clump.
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Spread on the pans
Divide the fries between the pans and lay them in a single layer with a little space around each piece.
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Bake and flip
Bake for 15 minutes, then flip the fries with a thin spatula and swap the pans between racks. Bake 10 to 20 minutes more, until the edges are deep brown and the fries feel crisp when you press one.
They firm up as they cool, so pull them when the edges are dark golden, not when they feel crisp in the oven.
About 15 min. Cook mode has a timer for this step.
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Cool briefly and serve
Let the fries sit on the pans for 5 minutes, then taste and add a little more salt if you like. Serve hot.
About 5 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Look for evenly shaped, medium sweet potatoes. A very thick potato is hard to cut into even sticks.
- Sweet potatoes never get as crisp as russets. These are crisp-edged with a soft, creamy center, which is how they're supposed to be.
- Try them with a dip of mayo mixed with a spoon of chipotle in adobo, or with plain Greek yogurt and lime.
- Storage. Best the day they're made. Refrigerate leftovers for 3 days and reheat on a sheet pan at 425°F for 8 to 10 minutes, or in an air fryer, to bring back some crispness. They don't freeze well once baked.
Questions, answered
the questions my cousins text me
Why are my baked sweet potato fries soggy?
Usually the pan was crowded, the sticks were wet, or they came out too early. Dry them well, use two pans, and bake until the edges are dark golden.
Do I need cornstarch?
It helps a lot. Without it they'll still taste good but come out softer. Arrowroot works in the same amount.
Do I have to soak them?
It's optional but it makes a visible difference in browning and crispness. If you skip it, use the cornstarch and dry the cut potatoes well.
Can I make these in an air fryer?
Yes. Coat as written and air fry at 400°F for 12 to 16 minutes in a single layer, shaking halfway.
Should I peel sweet potatoes for fries?
No need. The skin is thin and adds texture. Scrub them well. Peel them if you prefer a smoother fry.
What kind of sweet potato is best?
Orange-fleshed varieties give the sweetest, creamiest fries. Firmer, paler-fleshed types such as Japanese or boniato crisp a bit more.
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Published October 29, 2026.