Crispy Sweet Potato Fries Recipe
There’s something deeply satisfying about a tray of perfectly baked sweet potato fries, fresh from the oven. The edges are delightfully crisp, the seasoning is just right, and the inside is soft, sweet, and fluffy. For years, I struggled to get that perfect texture at home; my attempts were often a bit soft, lacking the crunch I craved from my favourite gastropub versions. This recipe is the culmination of all that trial and error, a foolproof method that delivers consistently brilliant results. This is my go-to recipe when I need something that feels like a treat but is wonderfully straightforward to make.
What makes this sweet potato fries recipe so special is the two-step coating process. A quick soak to remove excess starch, followed by a light dusting of cornflour, is the secret to achieving that coveted crispy exterior that stays crisp. We then toss them in a simple but effective blend of smoked paprika, garlic powder, and a tiny hint of cayenne for a gentle warmth that beautifully complements the natural sweetness of the potatoes. It’s a simple method that transforms a humble vegetable into something truly memorable.
This recipe is ideal for anyone looking to make a healthier alternative to deep-fried chips without sacrificing texture or flavour. It works beautifully for a casual weeknight dinner alongside a main dish, as a tasty snack for a movie night, or as part of a larger spread for a weekend get-together. Everyone seems to love the combination of sweet, smoky, and savoury notes.
Recipe Overview
This recipe will guide you through making the crispiest oven-baked sweet potato fries you’ve ever had. We achieve a fantastic texture by soaking the cut potatoes and using a light cornflour coating. The flavour is a lovely balance of the potato’s inherent sweetness with a smoky and mildly spicy seasoning. I found during testing that leaving the skin on not only adds extra nutrients but also helps the fries hold their shape and get even crispier.
- Prep Time: 15 minutes (plus 30 minutes soaking)
- Cook Time: 30-35 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Sweet Potato Fries Recipe
- Genuine Flavour: The smoked paprika provides a deep, earthy warmth that contrasts beautifully with the sweet potato, while the garlic powder adds a savoury depth. It’s a combination that just works.
- Ready in Under an Hour: Excluding the passive soaking time, this recipe comes together in about 45 minutes, making it a great option for a weeknight side dish.
- Flexible Recipe: You can easily adjust the seasonings. Try adding a teaspoon of dried oregano for a Mediterranean feel, or swap the paprika for cumin and coriander for a different flavour profile.
- Great for Casual Dinners: This is a wonderful side dish for burgers, grilled chicken, or even steak. It elevates a simple meal into something a bit more special. I often make a big batch for when friends come over for a barbecue.
- Family Tested: My whole family adores this recipe. My youngest, who can be a bit fussy with vegetables, always asks for these “orange chips” and devours them with a dollop of ketchup.
Ingredients You’ll Need
The key to a great sweet potato fries recipe is starting with good ingredients. Look for sweet potatoes that are firm to the touch with smooth, unblemished skin. I prefer using a good quality, flaky sea salt like Maldon for finishing, as the large crystals add a final pop of flavour and texture.
- 2 large sweet potatoes (about 900g total)
- 2 tablespoons olive oil
- 2 tablespoons cornflour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, or to taste)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Flaky sea salt, for serving
Sara’s Tip: Try to choose sweet potatoes that are long and relatively even in thickness. This makes it much easier to cut them into uniform fries, which ensures they all cook at the same rate.
How to Make This Sweet Potato Fries Recipe
The process is straightforward, but the little details—like soaking and properly drying the potatoes—make all the difference. Don’t be tempted to skip these steps; they are your ticket to crispy perfection!
- Preheat and Prepare: First, preheat your oven to 220°C (200°C fan). Line two large baking trays with baking parchment. Using two trays is important to avoid overcrowding the fries, which would cause them to steam rather than roast.
- Cut the Potatoes: Wash and scrub the sweet potatoes well. There’s no need to peel them. Trim the ends, then cut each potato into fries that are about 1cm thick. Try to keep them as uniform as possible.
- Soak the Fries: Place the cut fries into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to an hour. This step removes excess starch and is crucial for getting a crispy finish.
- Dry Thoroughly: Drain the water from the fries and pat them completely dry with a clean tea towel or paper towels. This is a vital step – any remaining moisture will prevent them from crisping up in the oven. I usually spread them on a towel and pat them down firmly.
- Coat with Oil: Place the dry fries back into the (now dry) large bowl. Drizzle with the 2 tablespoons of olive oil and toss well until every fry is lightly coated.
- Add the Seasoning Mix: In a small bowl, whisk together the cornflour, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), fine sea salt, and black pepper. Sprinkle this mixture over the oiled fries and toss again until they are evenly coated.
- Arrange on Trays: Spread the seasoned fries in a single layer across the two prepared baking trays. Make sure they have plenty of space and are not touching. This is key for allowing hot air to circulate and create a crispy exterior.
- Bake to Perfection: Bake for 15-20 minutes, then carefully remove the trays from the oven and use tongs or a spatula to flip the fries over. Return to the oven and bake for another 10-15 minutes, or until they are golden brown and crisp at the edges.
- Serve Immediately: For the best texture, serve the sweet potato fries straight from the oven. Sprinkle generously with flaky sea salt just before serving.
Tips From My Kitchen
- Temperature Control: A hot oven is essential. 220°C (200°C fan) is the sweet spot. It’s hot enough to crisp the outside quickly without burning them before the inside is cooked and fluffy.
- The Secret Step: I learned that the combination of soaking the potatoes and using cornflour is a true game-changer. The soak removes surface starches, and the cornflour creates an almost batter-like coating that crisps up beautifully in the oven. It’s a technique often used for making the best roast potato fries, and it works just as well here.
- Make-Ahead: You can prepare the fries up to the end of step 3. After cutting them, keep them submerged in cold water in the fridge for up to 24 hours. When you’re ready to cook, just drain, dry, and proceed with the recipe.
- Storage: While these are best eaten fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking tray and bake at 200°C for 5-7 minutes until hot and re-crisped. An air fryer also works wonders for reviving them.
Equipment You’ll Need
- 2 Large baking trays
- Sharp knife and cutting board
- Large mixing bowl
- Small bowl for seasonings
- Tongs or a metal spatula
Delicious Variations to Try
Once you’ve mastered the basic sweet potato fries recipe, it’s fun to experiment with different flavours. Here are a few ideas we enjoy at home:
- Herby Fries: Swap the paprika and cayenne for 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme. Toss the baked fries with fresh, finely chopped parsley before serving.
- Spicy Cajun Fries: Use 2 teaspoons of a good Cajun seasoning blend in place of the paprika, garlic, and onion powders for a fiery kick.
- Parmesan and Garlic Fries: Omit the paprika. Once the fries are baked, toss them immediately with 30g of finely grated Parmesan cheese and ½ teaspoon of extra garlic powder. The residual heat will melt the cheese slightly, creating a savoury, irresistible coating.
What to Serve With This Sweet Potato Fries Recipe
These fries are wonderfully versatile and pair well with so many dishes. A good dip is essential, but they also make a fantastic side for a more substantial meal.
- Dipping Sauces: A creamy garlic aioli is my absolute favourite pairing. A smoky chipotle mayonnaise or even a simple sour cream and chive dip also work beautifully.
- Hearty Mains: They are a natural partner for a juicy burger or my Smoked Beef Sandwiches Lunch. They also complement grilled fish exceptionally well, especially something like our Grilled Salmon With Lemon Butter Sauce Recipe.
- Drink Pairing: A cold, crisp craft beer or a refreshing glass of pale ale is a great match. For a non-alcoholic option, a sharp, sparkling lemonade cuts through the richness nicely.
Frequently Asked Questions
Sweet Potato Fries Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 220°C (200°C fan). Line two large baking trays with baking parchment. Using two trays is important to avoid overcrowding the fries, which would cause them to steam rather than roast.
- Cut the Potatoes: Wash and scrub the sweet potatoes well. There's no need to peel them. Trim the ends, then cut each potato into fries that are about 1cm thick. Try to keep them as uniform as possible.
- Soak the Fries: Place the cut fries into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to an hour. This step removes excess starch and is crucial for getting a crispy finish.
- Dry Thoroughly: Drain the water from the fries and pat them completely dry with a clean tea towel or paper towels. This is a vital step – any remaining moisture will prevent them from crisping up in the oven. I usually spread them on a towel and pat them down firmly.
- Coat with Oil: Place the dry fries back into the (now dry) large bowl. Drizzle with the 2 tablespoons of olive oil and toss well until every fry is lightly coated.
- Add the Seasoning Mix: In a small bowl, whisk together the cornflour, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), fine sea salt, and black pepper. Sprinkle this mixture over the oiled fries and toss again until they are evenly coated.
- Arrange on Trays: Spread the seasoned fries in a single layer across the two prepared baking trays. Make sure they have plenty of space and are not touching. This is key for allowing hot air to circulate and create a crispy exterior.
- Bake to Perfection: Bake for 15-20 minutes, then carefully remove the trays from the oven and use tongs or a spatula to flip the fries over. Return to the oven and bake for another 10-15 minutes, or until they are golden brown and crisp at the edges.
- Serve Immediately: For the best texture, serve the sweet potato fries straight from the oven. Sprinkle generously with flaky sea salt just before serving.
Notes
I really hope you give this sweet potato fries recipe a try. It’s one of those simple, rewarding recipes that we come back to time and time again in my kitchen. The little extra steps are so worth it for that final, satisfying crunch. If you make them, please let me know how they turned out in the comments below. I love hearing about your experiences!
Happy cooking,
Kira
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