Crispy Oven-Baked Sweet Potato Fries
There’s a special kind of satisfaction that comes from pulling a tray of perfectly golden, crisp-edged fries from the oven. When they’re sweet potato fries, that satisfaction doubles. You get that wonderful earthy sweetness, a fluffy interior, and those irresistible crispy bits, all without the fuss or fat of a deep-fryer. This is my go-to recipe when I need something quick but impressive, a side dish that feels both wholesome and a little bit indulgent. It took me a fair bit of trial and error to move past the sad, limp oven fries of my past, but the secret, I discovered, is all in the preparation.
What makes these oven-baked sweet potato fries truly stand out is the balance of textures and flavours. The natural sugars in the potato caramelise in the high heat of the oven, creating deeply flavourful, slightly chewy edges. We’ll coat them in a whisper-light dusting of cornflour and a simple, smoky spice blend that complements their sweetness rather than overpowering it. The result is a batch of baked fries that are genuinely crispy on the outside and beautifully soft and tender within.
This recipe is ideal when you want a versatile and healthy side dish. It works wonderfully alongside a classic burger, grilled fish, or even as a standalone snack with a zesty dip. Everyone seems to love this version, from toddlers to grandparents, making it a reliable addition to your weekly meal rotation. It’s a straightforward method that delivers consistently brilliant results.
Recipe Overview
This recipe produces oven-baked sweet potato fries that are delightfully crispy without being deep-fried. The flavour profile is a beautiful marriage of sweet and savoury, with the natural taste of the potato enhanced by smoked paprika and a hint of garlic. After many soggy attempts in my early cooking days, I found that adding a light coating of cornflour is the non-negotiable step for achieving that perfect crunch. Expect fries that are golden brown, crisp at the tips, and tender in the middle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Oven-Baked Sweet Potato Fries Recipe
- Genuine Flavour: The natural sweetness of the potato is beautifully enhanced by smoky paprika and a hint of garlic powder, creating a savoury-sweet combination that is utterly moreish. They taste rich and caramelised, not just blandly baked.
- Ready in Under an Hour: From chopping the potatoes to pulling the hot tray from the oven, this entire dish comes together in about 45 minutes, making it a fantastic option for a weeknight side.
- Flexible Recipe: The spice blend is wonderfully adaptable. You can swap the paprika for cumin and a pinch of cayenne for a smoky, spicy kick, or add a teaspoon of dried rosemary for a more fragrant, herbal note.
- Great for Casual Dinners: This is a brilliant side dish for a weekend barbecue, served alongside grilled meats or veggie burgers. They also make a fantastic, healthy snack for film night with a good dipping sauce.
- Family Tested: My youngest, who is famously sceptical of most vegetables, absolutely devours these. He calls them ‘orange chippies’ and always asks for the crispy ends. It’s a recipe that always gets compliments from everyone at the table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and reliance on quality pantry staples. The most important ingredient is, of course, the sweet potato. Look for ones that are firm to the touch with smooth, unblemished skin. I find that using Maldon sea salt flakes for finishing really elevates the final dish, adding a delicate, clean crunch.
- 2 large sweet potatoes (approx. 900g total weight)
- 2 tbsp olive oil
- 1 tbsp cornflour
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- Flaky sea salt (for finishing)
- 1 tbsp fresh parsley, finely chopped (optional, for garnish)
Ashley’s Tip: Ensure your sweet potatoes are completely dry before tossing them with the oil and spices. Any excess moisture will create steam in the oven, which is the enemy of crispiness. I give mine a very thorough pat-down with a clean tea towel.
How to Make Oven-Baked Sweet Potato Fries
The process for making these baked fries is straightforward, but the key to success is in a few specific details. Paying attention to the preparation—soaking, drying, and coating—will reward you with fries that are worlds away from their soggy counterparts. Don’t be tempted to skip these small but crucial steps!
- Preheat and Prepare: 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.
- Cut the Fries: Wash and scrub the sweet potatoes well. I find that leaving the skin on adds a lovely texture and extra nutrients, but you can peel them if you prefer. Cut them into uniform batons, about 1cm thick. Try to keep them a similar size so they cook evenly.
- Soak the Potatoes (Optional but Recommended): Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes. This step helps to draw out excess starch, which contributes to a crispier finish.
- Dry Thoroughly: Drain the water and dry the sweet potato batons completely. Spread them on a clean tea towel and pat them dry. This is the most critical step for crispiness!
- Mix the Coating: In a small bowl, whisk together the cornflour, smoked paprika, garlic powder, onion powder, fine sea salt, and black pepper.
- Coat the Fries: Place the dry fries in a large, dry bowl. Drizzle with the olive oil and toss well until every fry is lightly coated. Then, sprinkle over the cornflour and spice mixture. Toss again until the fries are evenly dusted with the seasoning.
- Arrange on Trays: Spread the seasoned fries in a single layer across the two prepared baking trays. Make sure there is space between each fry. If they are too close together, they will steam rather than roast.
- Bake to Perfection: Place the trays in the preheated oven and bake for 15-20 minutes. Then, remove the trays, carefully flip the fries over with a spatula, and return to the oven for another 10-15 minutes, or until they are golden brown and crispy at the edges.
- Serve Immediately: Transfer the hot fries to a serving platter, sprinkle generously with flaky sea salt and the optional chopped parsley. Serve them straight away while they are at their crispiest.
Tips From My Kitchen
- Temperature Control: Don’t be tempted to lower the oven temperature. The high heat of 220°C (200°C fan) is essential for creating that crispy, caramelised exterior before the inside has a chance to become mushy.
- The Secret Step: I learned that tossing the fries in cornflour before baking is the absolute game-changer for getting them genuinely crispy. It creates a very light, dry coating that crisps up beautifully in the oven’s heat. For a more in-depth look at the science, Serious Eats has a great explanation on how starch coatings work.
- Make-Ahead: To get a head start, you can chop the sweet potatoes and keep them submerged in cold water in the fridge for up to 24 hours. When you’re ready to cook, just drain and dry them thoroughly before proceeding with the recipe.
- Storage: While these are best eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat and bring back some of their crispness, spread them on a baking tray and pop them in a hot oven or an air fryer for 5-7 minutes.
Equipment You’ll Need
- 2 large baking trays
- Baking parchment
- Large mixing bowl
- Sharp knife and chopping board
Common Mistakes to Avoid
- Overcrowding the pan: This is the number one cause of soggy fries. If the fries are piled up or even just touching, they will trap steam and will never get crispy. Always use two trays if needed to give them plenty of space.
- Wrong temperature: An oven that’s not hot enough will result in soft, limp fries. Conversely, if it’s too hot, they can burn before cooking through. 220°C (200°C fan) is the ideal temperature for that perfect balance.
- Skipping the drying step: I cannot stress this enough! Any water left on the potatoes will create steam, sabotaging your efforts. Pat them dry with a kitchen towel until they feel dry to the touch before you add any oil or seasoning.
Delicious Variations to Try
Once you’ve mastered the basic technique, it’s fun to play around with different flavour combinations. These fries are a brilliant canvas for your culinary creativity.
- Spicy & Smoky: Add 1/2 teaspoon of chipotle powder or a 1/4 teaspoon of cayenne pepper to the spice mix for a lovely, warming heat that pairs beautifully with the sweetness.
- Herby Garlic & Parmesan: Omit the paprika. After baking, toss the hot fries with 2 tablespoons of grated Parmesan cheese, a clove of freshly minced garlic, and more chopped parsley. The residual heat will melt the cheese gloriously.
- Sweet Cinnamon: For something completely different, swap the savoury spices for 1 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg. These are fantastic served with a simple dip made from Greek yoghurt and a drizzle of maple syrup.
What to Serve With Oven-Baked Sweet Potato Fries
These baked fries are incredibly versatile and pair well with so many dishes. Here are a few of my favourite combinations:
- They are a natural partner for anything grilled, like my succulent Grilled Lamb Chops or a classic cheeseburger.
- Serve them with a vibrant dipping sauce. They are fantastic with a creamy, cooling dip like my Authentic Tzatziki Sauce or a simple garlic aioli.
- For a satisfying vegetarian meal, serve a generous portion alongside a hearty bowl of my Hearty Lentil Soup for dipping.
- A crisp, cold lager or a zesty Sauvignon Blanc provides a refreshing contrast to the sweet and savoury flavours of the fries.
Frequently Asked Questions
Oven-Baked Sweet Potato Fries
Ingredients
Method
- Preheat and Prepare: 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.
- Cut the Fries: Wash and scrub the sweet potatoes well. I find that leaving the skin on adds a lovely texture and extra nutrients, but you can peel them if you prefer. Cut them into uniform batons, about 1cm thick. Try to keep them a similar size so they cook evenly.
- Soak the Potatoes (Optional but Recommended): Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes. This step helps to draw out excess starch, which contributes to a crispier finish.
- Dry Thoroughly: Drain the water and dry the sweet potato batons completely. Spread them on a clean tea towel and pat them dry. This is the most critical step for crispiness!
- Mix the Coating: In a small bowl, whisk together the cornflour, smoked paprika, garlic powder, onion powder, fine sea salt, and black pepper.
- Coat the Fries: Place the dry fries in a large, dry bowl. Drizzle with the olive oil and toss well until every fry is lightly coated. Then, sprinkle over the cornflour and spice mixture. Toss again until the fries are evenly dusted with the seasoning.
- Arrange on Trays: Spread the seasoned fries in a single layer across the two prepared baking trays. Make sure there is space between each fry. If they are too close together, they will steam rather than roast.
- Bake to Perfection: Place the trays in the preheated oven and bake for 15-20 minutes. Then, remove the trays, carefully flip the fries over with a spatula, and return to the oven for another 10-15 minutes, or until they are golden brown and crispy at the edges.
- Serve Immediately: Transfer the hot fries to a serving platter, sprinkle generously with flaky sea salt and the optional chopped parsley. Serve them straight away while they are at their crispiest.
Notes
I really hope you give these oven-baked sweet potato fries a try. They are a true staple in my kitchen, proving that a healthy side dish can be every bit as satisfying and delicious as its deep-fried cousin. They’re a wonderful way to bring a little bit of vibrant colour and flavour to your dinner table. If you make them, please let me know how they turn out for you in the comments below – I love hearing about your kitchen adventures!
