Crispy Sweet Potato Fries

The first time I made sweet potato fries, I burned them to a crisp because I could not stop opening the oven door to check on them. Now I know better and just let them do their thing in there. These fries have become my go-to when I want something comforting but not heavy.

My college roommate and I would make a big batch of these every Friday night while watching movies, fighting over the crispy ones. Now whenever I smell them baking, I am back in that tiny kitchen with paper plates.

Ingredients

• Sweet potatoes: Large ones yield longer fries and are easier to cut evenly
• Olive oil: Helps the seasonings stick and promotes that golden exterior
• Sea salt: Coarse salt adds nice texture and enhances the natural sweetness
• Black pepper: Freshly ground makes a real difference here
• Smoked paprika: Adds a subtle smoky depth that pairs perfectly with sweet potatoes
• Garlic powder: Gives a savory note without burning like fresh garlic might

Instructions

Preheat your oven:

Get it to 220°C and line a baking sheet with parchment paper so nothing sticks

Cut the fries:

Slice your peeled sweet potatoes into even sticks about 1 cm thick for uniform cooking

Season well:

Toss the fries in a bowl with olive oil and all the seasonings until every piece is coated

Arrange for success:

Spread them in a single layer without crowding or they will steam instead of crisp

Bake and flip:

Cook for 15 minutes then flip and bake another 15 minutes until edges are golden

Finish and serve:

Sprinkle with fresh parsley if you like and eat them hot with your favorite dip

Save

My daughter now requests these for her birthday dinner every year instead of cake. That is how good they are.

Getting That Perfect Crisp

The secret is letting them bake undisturbed for that first 15 minutes. Every time you open the oven, you drop the temperature and extend the cooking time.

Seasoning Variations

While the classic salt and pepper combo is hard to beat, sometimes I like to mix things up. A pinch of chili powder adds warmth that works beautifully with the sweet potato flavor.

Make Ahead Tips

You can cut the sweet potatoes a day ahead and store them submerged in cold water in the refrigerator. Just pat them completely dry before tossing with oil and seasonings.

• Keep the skin on for extra fiber and nutrients if you do not mind the texture
• Double the batch because these disappear faster than you expect
• Reheat leftovers in a hot oven never the microwave to maintain crispiness

Save

There is something so satisfying about making restaurant quality fries at home. Hope these become a regular in your kitchen too.

Recipe FAQs

→ How do I make the fries extra crispy?

Soak the cut sweet potatoes in cold water for 30 minutes before cooking, then dry them thoroughly with towels. This removes excess starch and helps achieve maximum crispiness in the oven.

→ Can I air-fry these instead?

Yes, air-frying works wonderfully. Cook at 200°C for 12-15 minutes, shaking the basket halfway through. The result is equally crispy with less oil needed.

→ What seasonings work best?

The classic combination of sea salt, black pepper, smoked paprika, and garlic powder creates a balanced flavor. You can also try chili powder, cumin, cinnamon, or fresh rosemary for different variations.

→ Why do my fries come out soggy?

Soggy fries usually result from overcrowding the baking sheet or not drying the potatoes well enough. Arrange fries in a single layer with space between each piece for proper air circulation.

→ What dips pair well?

These fries pair beautifully with garlic aioli, spicy ketchup, chipotle mayo, or a simple yogurt-based dip. The natural sweetness also comple tangy options like mustard or honey-mustard sauce.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 5-10 minutes to restore crispiness. Microwaving will make them soft.