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overhead shot of sweet potato fries on parchment-lined baking sheet

Oven Baked Sweet Potato Fries

These crispy sweet potato fries are quite easy to make, but more importantly - actually crispy and tasty.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 290kcal
Author Ryan Beck


  • 1 lb sweet potatoes, skin removed and cut ¼ inch thick slices
  • 1 tablespoon olive oil
  • 2 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt


  • Preheat oven to 425°F. Line baking sheet with parchment paper. Cut sweet potatoes into ¼ inch thick slices and place in bowl. Toss in olive oil.
  • In small bowl, whisk together cornstarch, garlic powder, paprika and black pepper. Toss sweet potatoes in cornstarch mixture.
  • Place on large baking sheet, making sure the fries aren't touching each other. Bake for 15 minutes. Flip and bake for another 10-15 minutes. Turn oven off and let fries sit in oven for another 20 minutes as they will continue to crisp. Season with salt.


  • Use cornstarch: cornstarch is just another step in leading to crispy sweet potato fries. It’s really the secret ingredient that brings this recipe together.
  • Do not overcrowd: overcrowding your pan with the fries leads to steam which leads to soggy fries, not crispy.
  • Use parchment paper: parchment paper prevents the fries from sticking and helps them crisp up.
  • Flip the fries: take the time to actually flip the fries so you can get them crispy on both sides.
  • Season with salt last: season the salt with fries at the end as it can contribute to soggy fries if you do beforehand.


Serving: 1serving | Calories: 290kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 450mg | Potassium: 815mg | Fiber: 6g | Sugar: 11g