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These crunchy baked sweet potato fries have become my favorite quick side when I need to wow dinner company without spending all day cooking. The natural sugars that caramelize create such a tempting taste that even folks who normally avoid veggies can't turn them down.
I stumbled on this method while trying to eat better and cut back on fried stuff. What started as a compromise quickly turned into a family favorite that my kids ask for more than regular fries now.
What You'll Need
Making Your Fries
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What I love most about these fries is how sweet they get while baking. My little girl calls them candy from nature, and I'm so happy she's getting vitamin A and fiber while thinking she's having something special. We now always include these alongside our grilled meats for Sunday dinners.
Keeping Them Fresh
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Getting That Crunch
FAQs About the Recipe
- → How do I make sure my sweet potato fries turn out crunchy?
Dunk the sweet potato fries in cold water to wash off extra starch, and dust them with cornstarch before baking to get that extra crunch.
- → Can I skip the cold water soak?
If you don't soak them, your fries might not be as crunchy because washing off the starch really helps with texture.
- → Why put the baking sheet in the oven first?
A hot baking sheet makes the fries start cooking right away, which gives you that crunchy outside.
- → What can I use if I don't have olive oil?
Any cooking oil that works with high heat will do, like avocado or sunflower oil.
- → Can I make these fries earlier and save them?
They taste best right away, but you can warm them up in a hot oven to bring back some crunch if needed.
- → Do I really need paprika for the seasoning?
You don't have to use it, but paprika adds a nice smoky taste. Feel free to use whatever spices you like.