Colorful, crispy, and chock-full of vitamins, it’s Sweet Potato Fries!
When I’m at a restaurant and order a burger or sandwich that comes with fries, if the “regular or sweet potato” option is available, it’s always sweet potato for me. Not that I don’t love regular fries, but the sweet potato version is a treat. I’d never made them myself until recently and love the convenience of enjoying this restaurant-only side at home.
Not only are sweet potato fries a delicious variation on regular fries, but they’re loaded with vitamins and fiber and baked instead of fried. While you may be skeptical that sweet potato fries are a worthy side to a burger, melt, or other indulgent main, don’t worry: they are delicious!
You will love sweet potato fries because they really are the perfect blend of slightly crispy on the outside and buttery soft on the inside. Sweet potatoes naturally have more moisture than white potatoes, but the presoak trick means you can still get them crisp on the outside. Plus, they make a big batch, which is perfect for a game day spread or grill out.
Isn’t Cornstarch Just For Gravy?
You might be surprised to see cornstarch listed in the ingredients for sweet potato fries. It’s usually used to thicken gravy and sauce—and there’s no sauce here! Using cornstarch is a little trick that helps the outside of the fries crisp up. The science behind it is this: the cornstarch sticks to the outside of the raw potato, and when it comes into contact with heat, creates a barrier so the inside of the fry stays soft but the outside can crisp up. It doesn’t affect the taste at all.
Ingredients
- 4 medium sweet potatoes
- 2 1/2 teaspoons cornstarch
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Ketchup or preferred dipping sauce
How To Make Sweet Potato Fries
Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Peel the sweet potatoes and cut them into sticks about 1/4 inch wide and 3 inches long.
Step 3: Soak the sweet potatoes in cold water for 35 minutes. Drain water and pat dry with paper towels.
Step 4: Put the fries in a large resealable bag with the cornstarch and shake to coat the fries. Discard excess cornstarch.
Step 5: In a large bowl, toss the sweet potato sticks with olive oil, salt, pepper, garlic powder, onion powder, and paprika until evenly coated.
Step 6: Spread the sweet potatoes in a single layer on the prepared baking sheet.
Step 7: Bake in the preheated oven for 15 minutes, then flip the fries and bake for another 15 minutes or until they are golden and crispy.
Step 8: Serve with ketchup or preferred dipping sauce.
FAQs & Tips
How Do I Store Leftovers?
You can refrigerate the cooked fries in a resealable bag for up to 3 days. To freeze, let them cool and spread them out on a (cooled) baking sheet. Freeze for about 30 minutes and then put into an airtight container—this way the fries won’t stick together in a frozen clump. Freeze for up to 3 months. When ready to serve, gently reheat in the oven or your air fryer.
An Additional Tip For Crispiness
While the presoak and cornstarch toss are both good measures for getting crispy fries, there’s another easy trick to know as well. When you place the seasoned, raw fries on your baking sheet, spread them out. They don’t need a ton of room, but keep them from touching each other when at all possible—even using two baking sheets if needed. This way the air can circulate and is another way to help crisp up the fries.
What Dips Go With Sweet Potato Fries?
If you want something besides the basic ketchup, try these fun ideas. First, you can jazz up your ketchup by adding a little ground cayenne pepper and a swirl of hot sauce. Additionally, you can dip your fries in other kinds of dip: think outside the box for fries! Sweet potato fries taste great dipped in marshmallow fluff thinned with a little bit of mayo. Or, you can melt a few tablespoons of butter, add cinnamon and brown sugar, and a splash of cream and make a fantastic brown sugar dip.
Serving Suggestions
For me, sweet potato fries go best with a burger. Whether you like a classic like Bacon Cheeseburger, a low-carb option like Lettuce Wrap Burger, or a plant-based Veggie Burger, they are a great side. However, they also taste great alongside mains such as Air-Fryer Chicken Breast or Perfect Grilled Cheese.
Sweet Potato Fries
Ingredients
- 4 medium sweet potatoes
- 2 1/2 teaspoons cornstarch
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Ketchup or preferred dipping sauce
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Peel the sweet potatoes and cut them into sticks about 1/4 inch wide and 3 inches long.
- Soak the sweet potatoes in cold water for 35 minutes. Drain water and pat dry with paper towels.
- Put the fries in a large resealable bag with the cornstarch and shake to coat the fries. Discard excess cornstarch.
- In a large bowl, toss the sweet potato sticks with olive oil, salt, pepper, garlic powder, onion powder, and paprika until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes, then flip the fries and bake for another 15 minutes or until they are golden and crispy.
- Serve with ketchup or preferred dipping sauce.
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