Crispy Oven-Baked Sweet Potato

There's something about the smell of sweet potatoes roasting that stops me mid-afternoon. My neighbor once mentioned she couldn't eat regular fries anymore, so I threw together these one evening, and she ate half the tray standing in my kitchen. The natural sweetness hits different when they're crispy on the edges, and somehow they taste less like a side dish and more like you're treating yourself.

My brother brought his new girlfriend to dinner once and mentioned he was skeptical of anything sweet and savory mixed. These fries changed his mind completely. She asked for the recipe before dessert even came out, which honestly says everything.

Ingredients

• Sweet potatoes: Look for medium to large ones with firm skin and no soft spots, about the same thickness so they bake evenly.
• Olive oil: Just enough to coat every fry without them swimming, this is what turns them golden.
• Sea salt: Coarser grains stick better than table salt and give you little bursts of flavor.
• Freshly ground black pepper: Fresh from the grinder tastes sharper and more alive than pre-ground.
• Smoked paprika: Optional but worth it, adds a subtle depth that regular paprika doesn't quite reach.
• Garlic powder: A pinch goes a long way here, just enough to hint at savory without overwhelming.
• Fresh parsley: Mostly for color, but the fresh green does something nice to the plate and your mood.
• Dipping sauce: Aioli is classic, but ketchup works, or try sriracha mayo if you want heat.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper. A hot oven is your friend here, it's what makes them crispy instead of just soft.

Cut your potatoes:

Peel the sweet potatoes and cut them into even batons about 1 cm thick. Uniform size matters because thin fries will burn while thick ones are still soft.

Make them stick:

Toss the fries in a bowl with olive oil, salt, pepper, and any spices you're using. Make sure every single fry gets coated, the oil is what carries the seasoning and creates the crispy exterior.

Spread them out:

Arrange fries on the baking sheet in a single layer without crowding them. Give them breathing room so heat circulates evenly instead of creating steam.

First bake:

Bake for 15 minutes, then flip each fry over. You'll start seeing golden edges forming, which is exactly what you want.

Finish strong:

Bake another 15 minutes until they're golden and crispy at the edges. They'll continue to crisp up a little as they cool, so don't wait for them to look perfect in the oven.

Finish and serve:

Remove from the oven and let cool just one minute if you can wait that long. Sprinkle with fresh parsley and serve immediately with your chosen dipping sauce.

Save

I once served these at a casual dinner where someone mentioned they were trying to eat better, and they reached for a third fry before even thinking about it. That moment showed me food doesn't need to feel like a sacrifice to actually be good for you.

The Crispiness Secret

The key to genuinely crispy fries is actually soaking. If you cut your fries and let them sit in cold water for 30 minutes before drying thoroughly and seasoning, you remove surface starch and create a better texture. I skip this most weeknights because I'm impatient, but when I do it, the difference is real. It's one of those small moves that feels fussy but actually pays off.

Seasoning Beyond the Basics

Once you nail the simple version, start experimenting. Chili powder and a tiny bit of cumin turn them into something almost street-food adjacent. Fresh herbs like rosemary or thyme scattered on before baking add something unexpected. I tried cajun seasoning once and couldn't stop eating them, which my waistline was less thrilled about than my taste buds.

Other Ways to Cook Them

If you have an air fryer, these fries get incredibly crispy at 200°C for about 20 minutes with a shake halfway through. Deep-frying works too but requires more attention and oil cleanup. The oven method is honestly my go-to because it's forgiving and doesn't heat up the whole kitchen in summer.

• Air fryer gives you the crispiest result with the least hands-on time.
• Deep-frying works if you want restaurant-style decadence and don't mind the mess.
• Broiling the last few minutes can give you extra crispiness if your oven runs cool.

Save

These fries taught me that simple food doesn't need to be boring. They're humble enough to disappear next to grilled chicken or bold enough to be the whole meal, which maybe is why I make them so often.

Recipe FAQs

→ How do I get the fries crispy?

Soak the cut sweet potatoes in cold water for 30 minutes, then dry thoroughly before seasoning. High temperature baking and not overcrowding the tray also help crispiness.

→ Can I add other spices?

Yes, chili powder, cumin, or fresh herbs can be added for different flavor profiles.

→ Is it possible to air-fry these fries?

Absolutely, you can air-fry sweet potato fries for an alternative crispy texture.

→ What dipping sauces pair well?

Popular choices include aioli, ketchup, or a garlic herb dip to complement the fries' natural sweetness.

→ Are these suitable for vegetarian or gluten-free diets?

Yes, these sweet potato fries contain no animal products and are naturally gluten-free.