Perfectly Crispy Sweet Potatoes

This sweet potato fries recipe transforms ordinary root vegetables into crispy, flavorful fries that rival any restaurant version. The secret cornstarch coating and two-stage baking process ensures that perfect crunch we all crave, while the special dipping sauce takes these fries from good to absolutely addictive.

I discovered this technique after countless disappointing soggy sweet potato fry attempts. My children now request these weekly, often helping to cut the potatoes into matchsticks while sharing stories about their day.

Ingredients

• Sweet potatoes: Choose firm, unwrinkled potatoes of similar size for even cooking
• Olive oil: Helps achieve that golden exterior. You can substitute avocado or coconut oil for different flavor profiles
• Cornstarch: The secret ingredient that creates the crispy exterior texture
• Garlic powder: Adds savory depth that balances the natural sweetness
• Chili powder: Provides subtle heat without overwhelming the palate
• Ground pepper: Fresh cracked offers the best flavor punch
• Sea salt: Brings out the natural sweetness of the potatoes
• Fresh parsley: Optional but adds color and a fresh flavor finish

For the dipping sauce

• Mayo: Creates the creamy base. Full fat works best for richness
• Ketchup: Adds tanginess and complements the sweet potatoes perfectly
• Worcestershire sauce: The umami secret weapon that elevates the sauce
• Paprika: Adds subtle smokiness and beautiful color

Step-by-Step Instructions

Prepare the sweet potatoes:

Peel sweet potatoes and cut into uniform matchsticks about ¼ inch thick. Consistency in size ensures even cooking, with thinner fries becoming crispier. Take your time with this step as it significantly affects the final texture.

Cold water soak:

Place cut potatoes in a bowl of cold water and refrigerate for at least 30 minutes or overnight. This removes excess starch and is crucial for achieving crispiness. After soaking, thoroughly pat the potatoes dry with paper towels or a clean kitchen towel. Any remaining moisture will create steam and prevent crisping.

Preheat and prepare:

Set your oven to 425°F and line two baking sheets with parchment paper or silicone mats. Proper spacing on the baking sheets ensures air circulation around each fry for maximum crispiness.

Season the potatoes:

Mix cornstarch, garlic powder, chili powder, and pepper in a small bowl. Place dried sweet potatoes in a large resealable bag, add oil, and toss until evenly coated. Add the spice mixture and shake until all pieces are thoroughly covered. The cornstarch creates a thin coating that will become wonderfully crispy.

Arrange for baking:

Distribute seasoned potatoes on baking sheets ensuring they don't touch or overlap. Overcrowding causes steaming instead of roasting, resulting in soggy fries. Use two batches if necessary for proper spacing.

First bake:

Place in preheated oven and bake for 15 minutes until the undersides begin to brown. The high temperature helps create the initial crisp exterior while beginning to cook the interior.

Flip and finish:

Remove pans from oven and carefully flip each fry. Return to oven for another 12-15 minutes until edges are crispy and slightly darkened. Watch carefully during the last few minutes to prevent burning.

Prepare dipping sauce:

While fries bake, combine mayo, ketchup, Worcestershire sauce, and paprika in a small bowl. Stir until smooth and refrigerate until ready to serve. The flavors meld wonderfully while the sauce chills.

Final seasoning:

Remove fries from oven, sprinkle with salt to taste, and garnish with fresh parsley if desired. Serve immediately with dipping sauce for the best texture experience.

Pin it

The cold water soak is my absolute favorite trick for these fries. I once skipped this step when in a hurry and the difference was remarkable. My daughter actually asked what I had done differently, noticing they weren't as crispy as usual. That thirty-minute soak is truly transformative for the texture.

Why Sweet Potato Fries Get Soggy

Sweet potatoes naturally contain more moisture than regular potatoes, making them challenging to crisp. The cornstarch coating helps absorb surface moisture while creating a barrier that allows the exterior to crisp before the interior becomes overdone. Proper spacing on the baking sheet is equally important, as crowded fries will steam rather than roast. Finally, eating them fresh from the oven ensures the best texture experience.

Perfect Pairings

These vibrant fries complement many main dishes beyond burgers. Try serving them alongside grilled chicken sandwiches, fish tacos, or even as an appetizer with multiple dipping sauces. For a complete meal, pair with a fresh green salad dressed with vinaigrette to balance the sweetness. They're also delicious with breakfast, especially alongside eggs and avocado for a nutritious breakfast bowl.

Pin it

Making Ahead and Storage

For meal prep, you can cut the sweet potatoes and soak them up to 24 hours in advance. Keep them refrigerated in cold water until ready to use. If you have leftover cooked fries, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 400°F oven for 5-7 minutes. Avoid microwaving as this makes them limp and soggy. The dipping sauce keeps well refrigerated for up to a week.

Customizing Your Seasoning

The beauty of this recipe lies in its adaptability. Create a sweet version by replacing the savory spices with cinnamon and a touch of brown sugar. For spicy fries, increase the chili powder and add cayenne pepper. Create an herb version with dried rosemary and thyme. Or try a curry version with curry powder and a pinch of cumin. The neutral base of sweet potatoes works wonderfully with countless flavor profiles.

Frequently Asked Questions

→ Why soak sweet potatoes in water before baking?

Soaking sweet potatoes in cold water helps remove excess starch, which is key to achieving crispier fries. The water draws out the starch, preventing the fries from becoming soggy during baking. For best results, soak for at least 30 minutes, but you can extend this to overnight in the refrigerator.

→ What's the purpose of cornstarch in this recipe?

Cornstarch creates a thin, crispy exterior coating on the sweet potato fries when baked at high heat. It absorbs moisture from the surface of the potatoes, allowing them to crisp up rather than steam. This is a crucial ingredient that helps achieve the restaurant-style crispiness that's often difficult with oven-baked fries.

→ Can I use different oils for these fries?

Yes, you can use olive oil, avocado oil, or coconut oil as mentioned in the recipe. Each imparts a slightly different flavor profile. Avocado oil has a high smoke point making it ideal for high-temperature baking, while coconut oil adds a subtle sweetness that complements the sweet potatoes. Choose based on your flavor preference.

→ How do I prevent sweet potato fries from becoming soggy?

To prevent soggy fries: 1) Thoroughly dry the potatoes after soaking, 2) Don't overcrowd the baking sheet—arrange them in a single layer with space between each fry, 3) Use the cornstarch coating, 4) Bake at high temperature (425°F), and 5) Flip halfway through baking. These steps ensure proper air circulation and even crisping.

→ Can I make the dipping sauce ahead of time?

Yes, the dipping sauce can be made up to 3-4 days ahead and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to meld together even better. Just give it a good stir before serving with your freshly baked sweet potato fries.

→ What other seasonings work well with sweet potato fries?

Sweet potato fries pair wonderfully with various seasonings. Try cinnamon and a touch of brown sugar for a sweeter version, smoked paprika and cayenne for a smoky heat, rosemary and thyme for an herbal profile, or curry powder for an exotic twist. You can also experiment with pre-mixed seasonings like Cajun or Italian herb blends.