I’m sharing my quick and simple Crispy Oven Baked Sweet Potato Fries recipe that uses just olive oil, garlic powder, paprika, salt, and pepper and is ready in about 40 minutes.

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I love finding tiny tricks that make Crispy Oven Baked Sweet Potato Fries actually worth the hype, and these never fail to surprise me. I start with sweet potatoes and a dusting of garlic powder then toss everything so the edges get this crunchy, caramelized finish while the centers stay tender.

They bake up golden in about 40 minutes and folks always ask if I fried them, which is my favorite compliment because theyre totally oven made. This is the kind of Sweet Potato Fries Meal that slides into weeknight plans or game day, and honestly once you try them you might stop ordering fries out.

Ingredients

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Sweet potatoes bring natural sweetness, lots of fiber and vitamin A, they crisp up nice.
Olive oil adds crispiness, healthy monounsaturated fats and a mild fruity flavor.
Cornstarch helps coating stick and gives extra crunch, it’s optional but worth it.
Garlic powder brings savory depth, a little goes a long way, not overpowering.
Paprika adds warm color, mild sweetness and smoky notes if you use smoked type.
Salt boosts flavors, pepper gives bite, both needed to balance sweet fries.
Yogurt dip adds tang, lowers perceived greasiness and gives a bit of protein.

Ingredient Quantities

2 large sweet potatoes (about 1 1/2 lb / 700 g)

2 Tbsp extra virgin olive oil

1 Tbsp cornstarch (optional)

1 tsp garlic powder

1 tsp paprika

3/4 tsp salt

1/4 tsp black pepper

How to Make this

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1. Preheat oven to 425 F (220 C) and line a large baking sheet with parchment paper or lightly oil it; if you have a wire rack that fits the sheet use it for extra airflow.

2. Wash and peel the sweet potatoes if you like, then cut them into even sticks about 1/4 to 1/2 inch thick so they cook evenly.

3. Pat the fries very dry with paper towels — moisture is the enemy of crispiness.

4. If you want extra crunch, toss the dried fries with 1 Tbsp cornstarch until lightly coated, shake off any clumps.

5. In a big bowl mix 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 3/4 tsp salt and 1/4 tsp black pepper, then add the fries and toss until every piece is coated.

6. Arrange the fries in a single layer on the prepared sheet, leaving space between pieces; overcrowding will make them steam and go soggy.

7. Bake for 20 to 25 minutes, flipping once about halfway through (around 10 to 12 minutes) so they brown on both sides; for convection ovens check a few minutes earlier.

8. For extra crispiness, switch to broil for 1 to 2 minutes at the end but watch them closely because they can burn fast.

9. Remove from oven, let rest 2 to 3 minutes so they firm up a bit, taste and add a little extra salt if needed.

10. Serve immediately while they’re still hot and crisp.

Equipment Needed

1. Large rimmed baking sheet, lined with parchment or lightly oiled
2. Wire rack that fits the sheet (optional, but helps with crisping)
3. Sharp chef’s knife for cutting the sweet potatoes into even sticks
4. Cutting board
5. Large mixing bowl to toss oil, spices and fries
6. Measuring spoons for the oil, spices and cornstarch
7. Paper towels or a clean kitchen towel to pat the fries very dry
8. Tongs or a wide spatula to arrange and flip the fries
9. Oven mitts and a timer so you don’t burn them, it’s easy to forget when broiling

FAQ

Q: What oven temp and bake time should I use? A: Preheat to 425°F (220°C). Bake single layer 20 to 30 minutes, flipping once about halfway. Thin fries finish nearer 20 min, thicker ones need up to 30. If you have convection, drop 5 to 7 minutes and check early.

Q: Do I have to use the cornstarch? A: No, its optional but really helps. A light dusting (1 Tbsp) soaks up surface moisture and makes the coating crisp. If you skip it, soak, dry and use a little extra oil and expect slightly softer fries.

Q: How do I get them extra crispy? A: Soak cut fries in cold water 20 to 30 min to pull starch out, dry them very well, toss with cornstarch then oil and seasonings, spread in one single layer so they dont touch, preheat the baking sheet if you can, flip once. A wire rack on the sheet gives best air flow. Finish under the broiler a minute or two if needed but watch closely.

Q: Can I use regular potatoes or frozen sweet potato fries? A: Yes. Russets will crisp more but taste different. Frozen fries are usually pre-coated and have their own time/temp on the bag, so follow that. Fresh sweet potatoes give the best flavor with this recipe.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 3 to 4 days. Reheat in a hot oven or air fryer at 400°F for 5 to 10 minutes to restore crispness. Microwave makes them soggy so avoid it.

Q: Can I prep ahead or freeze before baking? A: You can cut and soak the fries a day ahead, keep them submerged in the fridge then dry and bake when ready. For freezing, par-freeze single layer on a tray, then bag; bake from frozen but add a few extra minutes and dont defrost first.

Crispy Oven Baked Sweet Potato Fries Recipe Substitutions and Variations

Sweet potatoes: swap for russet or Yukon Gold potatoes (crisper, less sweet), butternut squash (similar texture, cut a bit thinner), or carrots (sweeter and cook faster so watch time).
Extra virgin olive oil: use avocado oil (higher smoke point, neutral), light olive oil (better for high heat), or a neutral oil like canola or sunflower.
Cornstarch (optional): replace with arrowroot powder (1:1, very crisp), tapioca starch (1:1), or potato starch (1:1) if you want the same crunch.
Paprika: try smoked paprika for deeper flavor, chili powder for more spice, or a pinch of cayenne if you want heat.

Pro Tips

1) Soak the cut fries in ice cold water for 20 to 30 minutes before drying them. It pulls out extra starch so they crisp up better, just make sure you dry them till they’re almost squeaky, not just damp or you’ll get soggy fries.

2) If you want super crunch, toss the dried fries with a little cornstarch in a zip-top bag, then add the oil and seasonings and shake to coat evenly. The bag trick saves your hands and gives a much more even coating.

3) Don’t overcrowd the pan. Use a wire rack on the baking sheet or two pans rotated halfway through so air can circulate. For extra browning, slide the fries onto a hot baking sheet straight from the oven so they get a tiny sear right away.

4) Finish under the broiler for 1 to 2 minutes at the end but stand there and watch them because they burn fast. Let them rest 2 to 3 minutes after they come out, then season to taste, salt after baking not before if you want them crisper.

Crispy Oven Baked Sweet Potato Fries Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my quick and simple Crispy Oven Baked Sweet Potato Fries recipe that uses just olive oil, garlic powder, paprika, salt, and pepper and is ready in about 40 minutes.

Servings

servings

Calories

218

kcal

Equipment: 1. Large rimmed baking sheet, lined with parchment or lightly oiled
2. Wire rack that fits the sheet (optional, but helps with crisping)
3. Sharp chef’s knife for cutting the sweet potatoes into even sticks
4. Cutting board
5. Large mixing bowl to toss oil, spices and fries
6. Measuring spoons for the oil, spices and cornstarch
7. Paper towels or a clean kitchen towel to pat the fries very dry
8. Tongs or a wide spatula to arrange and flip the fries
9. Oven mitts and a timer so you don’t burn them, it’s easy to forget when broiling

Ingredients

2 large sweet potatoes (about 1 1/2 lb / 700 g)
2 Tbsp extra virgin olive oil
1 Tbsp cornstarch (optional)
1 tsp garlic powder
1 tsp paprika
3/4 tsp salt
1/4 tsp black pepper

Directions

Preheat oven to 425 F (220 C) and line a large baking sheet with parchment paper or lightly oil it; if you have a wire rack that fits the sheet use it for extra airflow.
Wash and peel the sweet potatoes if you like, then cut them into even sticks about 1/4 to 1/2 inch thick so they cook evenly.
Pat the fries very dry with paper towels — moisture is the enemy of crispiness.
If you want extra crunch, toss the dried fries with 1 Tbsp cornstarch until lightly coated, shake off any clumps.
In a big bowl mix 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 3/4 tsp salt and 1/4 tsp black pepper, then add the fries and toss until every piece is coated.
Arrange the fries in a single layer on the prepared sheet, leaving space between pieces; overcrowding will make them steam and go soggy.
Bake for 20 to 25 minutes, flipping once about halfway through (around 10 to 12 minutes) so they brown on both sides; for convection ovens check a few minutes earlier.
For extra crispiness, switch to broil for 1 to 2 minutes at the end but watch them closely because they can burn fast.
Remove from oven, let rest 2 to 3 minutes so they firm up a bit, taste and add a little extra salt if needed.
Serve immediately while they're still hot and crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.