Crispy Oven Sweet Potato Fries (Printer-Friendly)

Golden baked fries with crispy edges and tender centers, seasoned with smoked paprika and garlic.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.5 lbs), peeled and cut into fries

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon cornstarch (optional, for extra crispiness)
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt, plus extra for sprinkling
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon cayenne pepper (optional, for heat)

# How to Make It:

01 - Preheat oven to 425°F. Line two large baking sheets with parchment paper.
02 - Place the cut sweet potato fries in a large bowl. If using, sprinkle with cornstarch and toss to coat lightly and evenly.
03 - Drizzle olive oil over the fries and toss. Add smoked paprika, garlic powder, salt, pepper, and cayenne if using. Stir until all fries are evenly coated.
04 - Arrange the fries in a single layer on the prepared baking sheets, making sure they are not touching for maximum crispiness.
05 - Bake for 15 minutes, then flip all fries over using a spatula. Rotate the pans and bake for another 10–15 minutes, or until fries are crispy and golden.
06 - Sprinkle with additional salt if desired. Serve hot as a snack or side dish.

# Expert Advice:

01 -
  • That cornstarch trick is a quiet game changer, giving baked fries a crunch that rivals any deep fried version.
  • Smoked paprika turns something simple into something you keep reaching for, even when you tell yourself you are full.
02 -
  • Overcrowding the pan is the single biggest mistake, so always use two sheets rather than piling everything onto one.
  • Cutting fries to a uniform thickness matters more than perfection because thin ones burn while thick ones stay soft inside.
03 -
  • Peel and cut the sweet potatoes, then pat the pieces dry with a clean towel before tossing, because less surface moisture means faster crisping.
  • Let the baked sheets cool completely before washing because parchment paper residue wipes off easily but sticks to hot metal.

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