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.
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Crispy Sweet Potato Fries (baked)
- baking sheets (linked below)
- Cutting board (linked below)
- Chef's knife (linked below)
- Mixing bowl (linked below)
- Measuring spoons (linked below)
- 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.
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!
- 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.
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.
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Additional fall harvest recipes you may enjoy:
- Apple cinnamon pumpkin bread
- Steakhouse style sweet potatoes (slow cooker)
- Amish apple spiced pie
- Pumpkin spiced cupcakes
- Amish apple cinnamon baked oatmeal
- Amish pumpkin whoopie pies
- Amish pumpkin custard pie
- Pumpkin Spiced Pancakes
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.
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.
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.
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