Crispy Sweet Potato Fries (baked in the oven)

With sweet potatoes in season, you may be wondering what to make with your supply of sweet potatoes from the garden, or you may simply have a hankering for a delicious batch of crispy sweet potato fries you can make at home. These baked sweet potato fries with a tangy mayo based dipping sauce, are easy to make and have the perfect amount of seasoning and crisp for my family. In fact, two pounds of these sweet potato fries were scarfed down in one sitting between my husband, two little ones and I, so you may wish to double the recipe! Be sure to scroll below the recipe card to see additional notes on doubling the recipe for these sweet potato fries, plus photos and other notes for getting the sweet potato fries perfectly crispy.

If you enjoy fall harvest recipes like this sweet potato fries recipe, you may also enjoy the list of fall favorites I have compiled below the recipe card.

As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!

Baked Crispy sweet potato fries with dipping sauce

Crispy Sweet Potato Fries (baked)

marilynpeight
These easy sweet potato fries are made with minimal ingredients and paired with a tangy dipping sauce with a hint of garlic (optional). These crispy sweet potato fries are one of the best ways to use up sweet potatoes in the fall!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

  • baking sheets (linked below)
  • Cutting board (linked below)
  • Chef's knife (linked below)
  • Mixing bowl (linked below)
  • Measuring spoons (linked below)

Ingredients
  

  • 1 pound sweet potatoes 1 large sweet potato
  • 1/2 teaspoon salt *see note
  • 1/4 teaspoon ground black pepper
  • 1/3 teaspoon chili powder
  • 1 tablespoon cornstarch scant
  • olive oil for drizzling

Tangy Garlic Dipping Sauce:

  • 1/2 cup mayonnaise
  • 4 tablespoons ketchup
  • several dashes paprika
  • 1/4 teaspoon garlic powder can be added to taste.

Instructions
 

Preheat the oven to 425:

  • Peel and slice the sweet potato into thin fries around 1/4 inch thick (you don't want the fries too thick or they won't crisp up as nicely while baking). Combine the sweet potato fries with olive oil and seasonings, then add cornstarch and evenly massage it into the sweet potato fries until no white powder remains.
  • Dump the sweet potato fries onto a large baking sheet lined with parchment paper *see note. Spread the sweet potato fries out evenly over the baking sheet, ensuring the fries are not clumped together or they will not get an even crisp and will remain soft from being too close to the other sweet potato fries.
  • Place your oven rack a slot or two away from the main heat source in your oven, then bake the sweet potato fries for 20-25 minutes until crisp. Halfway through the baking process (after 10 minutes), remove the sweet potato fries from the oven and flip them with a spatula to ensure both sides get an even crisp. Continue baking the sweet potatoes for another 10-15 minutes until they have crisped up to your preference and are beginning to brown on the edges *see note. Cool slightly and enjoy!

Optional step:

  • While the sweet potatoes are baking, combine the mayo, ketchup, paprika and garlic powder until smooth and creamy. Serve with the sweet potato fries for dipping.

Notes

Additional salt and seasonings can be added to the sweet potato fries after baking if needed. 
Be sure to keep an eye on the sweet potatoes at the last 10 minutes of baking, because they can burn easily once crisp.
For best results, use parchment paper for the easiest removal of the sweet potato fries after they have baked.
Additional notes and step by step photos below. 
Keyword Sweet potato fries, baked sweet potato fries, crispy, in oven, with dip
Tried this recipe?Let us know how it was!

Equipment needed for these baked sweet potato fries:

  • Baking sheets I prefer to use my Nordic ware baking sheets (not an ad), lined with parchment paper, for baking these sweet potato fries on.
  • Cutting board A cutting board is useful for cutting those sweet potatoes into thin sticks for fries. I like to use a cutting board to save my countertop surface from being scratched as well.
  • Chef’s knife A chef’s knife is very nice to have for cutting sweet potatoes, which can be cumbersome to cut down to fry size.
  • Mixing bowl A mixing bowl is nice to have for combining the sweet potatoes with oil, seasonings and then cornstarch before they are baked to their crisp perfection.
  • Measuring spoons Measuring spoons are nice to have for getting an accurate measurement of the seasonings and corn starch needed for these sweet potato fries.

Subscribe today and get free meal inspirations delivered to your doorstep!

Additional fall harvest recipes you may enjoy:

Ingredients needed for these Crisp Sweet Potato Fries: 1 large sweet potato or 1 pound of sweet potatoes. Olive oil, cornstarch, chili powder, ground black pepper, garlic powder and salt. For the dipping sauce (not shown): mayo, ketchup, garlic powder and paprika.

Notes for doubling this sweet potato fries recipe:

If you wish to make 2 pounds of sweet potato fries to feed more than 4 (or more than 2 in my family’s case, because we hog them down, haha!) You can double the recipe, but will need to use two baking sheets to ensure the fries have plenty of space to spread out for crisping up. Bake the fries as directed, but with one baking sheet on the upper rack and one below. Halfway through the baking process, remove the sweet potato fries from the oven and flip them as directed in the recipe card. Switch the lower baking sheet and top baking sheet around at this point, to ensure both pans of sweet potato fries get an even bake.

Step 1-2: Cut the sweet potato into thin fries around 1/4 inch thick (you don’t want the fries too thick or they won’t crisp up as nicely while baking). Combine the sweet potato fries with olive oil and seasonings, then add cornstarch and evenly massage it into the sweet potato fries until no white powder remains. Dump the sweet potato fries onto a large baking sheet lined with parchment paper. Spread the sweet potato fries out evenly over the baking sheet, ensuring the fries are not clumped together.

Why do the sweet potato fries need to be spread out?

Honestly, I wasn’t super picky about the sweet potato fries touching each other at the sides, but you don’t want big clumps of sweet potatoes on top of each other or overcrowding each other on the baking sheet. If the sweet potatoes don’t have enough space around them for an even bake in the oven, they will steam each other and will remain soft instead of getting a nice crisp.

Cornstarch, before or after the olive oil?

I have found varied opinions on whether the cornstarch should be rubbed into the sweet potatoes before the olive oil is drizzled over top vs. tossing the sweet potato fries with olive oil and then massaging in the cornstarch. I tried a pan of each method with the cornstarch and found the ones with olive oil added first and then cornstarch turned out more crispy than the sweet potatoes that had the cornstarch added before the olive oil. My personal preference is to toss the sweet potatoes in olive oil, then massage in the cornstarch, but feel free to experiment for yourself to see which one works best for you. Let me know in the comments section which method you prefer!

Step 3: Place your oven rack a slot or two away from the main heat source in your oven, then bake the sweet potato fries for 20-25 minutes until crisp. Halfway through the baking process (after 10 minutes), remove the sweet potato fries from the oven and flip them with a spatula to ensure both sides get an even crisp. Continue baking the sweet potatoes for another 10-15 minutes until they have crisped up to your preference and are beginning to brown on the edges.

How do I know when these sweet potato fries are done?

This can vary based on personal preferences, but our sweet potato fries were perfectly crisp for us right between 20-25 minutes. If you prefer to have fries that are more soft and less crisp, then you may prefer to only bake them until they are fork tender. If you like them more crispy, you can bake them until the bottoms and tops are beginning to brown. Keep in mind that these sweet potato fries also crisp up a bit as they cool.

Baked Crispy sweet potato fries with dipping sauce
Baked Crispy sweet potato fries with dipping sauce

Dipping sauce is optional, but we love the dipping sauce combo of ketchup, mayo, paprika and garlic. Because my family loves the flavor of garlic, I add closer to 1/2 teaspoon of garlic powder to our dipping sauce. Feel free to adjust the components of the sweet and tangy dipping sauce to taste.

Storage options:

These sweet potatoes are best when fresh (or more crispy when fresh), but they also taste great reheated. Store leftovers in the refrigerator for up to 5 days.

Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!

Privacy Policy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top