Crispy Oven Baked Sweet Potato Fries

My college roommate used to make these every Friday night while we watched movies, and the whole apartment would smell like caramelized sweetness. I was skeptical at first, thinking sweet potatoes couldn possibly replicate the satisfaction of regular fries, but that first batch changed my mind completely. Now they are my go to when I want something comforting but not heavy.

Last summer I made a huge batch for a backyard barbecue, and honestly, I was worried they would not be crowd-pleasers like traditional fries. My cousin kept hovering around the baking sheet, sneaking them while I tried to get everything else ready. By the time I actually served dinner, half the platter was gone.

Ingredients

• Sweet potatoes: Look for ones that feel heavy and firm, avoiding any with soft spots or sprouting
• Olive oil: This helps the seasonings actually stick and creates that beautiful caramelized exterior
• Sea salt: Coarse salt adds the perfect textural contrast to the sweet potato
• Smoked paprika: This adds such a lovely smoky depth that really elevates the whole dish
• Garlic powder: It mellows beautifully in the oven and adds that savory background note

Instructions

Get your oven ready:

Crank that heat to 220C and line your biggest baking sheet with parchment paper

Cut them evenly:

Slice your sweet potatoes into uniform fries about 1 cm thick so they cook at the same rate

Coat everything well:

Toss the fries in a big bowl with oil and all those spices until every piece is glistening

Spread them out:

Arrange in a single layer without overcrowding or they will steam instead of crisp up

Flip halfway through:

Bake for 15 minutes, turn them over carefully, then finish with another 15 minutes until golden

Finish and serve:

Sprinkle with fresh parsley if you have it and get them to the table while they are still hot

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These have become such a staple in our house that even my kids, who used to turn their noses up at anything with sweet potato, now request them regularly. There is something so satisfying about pulling that tray out of the oven and seeing all those golden edges.

Making Them Extra Crispy

I learned the hard way that the soaking step really does matter, especially if you have the time. The difference in texture is honestly worth the extra 30 minutes of planning ahead, and they come out perfectly crisp instead of disappointingly limp.

Seasoning Variations

Sometimes I skip the smoked paprika and go with chili powder and cumin when I am craving something with a bit more kick. Fresh rosemary or thyme thrown in before baking also creates this beautiful aromatic version that feels almost fancy.

Serving Suggestions

These are ridiculously good with a simple garlic aioli, or honestly even just quality ketchup. I have also served them alongside burgers, sandwiches, and as part of a bigger appetizer spread, and they always disappear first.

• A squeeze of fresh lemon right before serving brightens everything beautifully
• Try pairing with a spicy dipping sauce for that perfect sweet heat combination
• Make a double batch because these reheat surprisingly well the next day

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Hope these bring as much joy to your kitchen as they have to mine over the years.

Recipe Questions & Answers

→ How do I get my sweet potato fries extra crispy?

Soak cut fries in cold water for 30 minutes to remove excess starch, then pat completely dry before seasoning. Arrange in a single layer without overcrowding and bake at high heat (220°C/425°F) for optimal crispiness.

→ Can I make these in an air fryer instead?

Absolutely. Cook at 200°C (400°F) for 12-15 minutes, shaking halfway through. Air-frying creates an even crispier texture with less oil and faster cooking time.

→ What dipping sauces pair well with sweet potato fries?

Classic options include ketchup, garlic aioli, or sriracha mayo. The natural sweetness also complements spicy sauces like chipotle crema or herb-forward options like tzatziki.

→ Why do my fries turn out soggy?

Soggy fries usually result from overcrowding the pan or insufficient drying after cutting. Ensure fries are thoroughly dried and arranged with space between each piece for proper air circulation.

→ Can I prepare these ahead of time?

Cut and soak the fries up to 24 hours ahead, storing in water in the refrigerator. Drain, dry thoroughly, and season just before baking for best results.