These crispy sweet potato fries combine the perfect balance of natural sweetness and savory seasoning. Ready in just 45 minutes, they’re a healthier alternative to traditional french fries, packed with vitamin A and fiber. Whether you’re serving them as a side dish or enjoying them as a guilt-free snack, these golden-orange beauties deliver that satisfying crunch you crave. At just 167 calories per serving, they’re the ideal choice for anyone seeking a nutritious twist on a classic favorite.
Ingredients For Perfect Sweet Potato Fries
- Sweet Potatoes: 1 pound (about 2 medium potatoes), perfect for crispy fries
- Oil Options: 2 tablespoons of olive oil, avocado oil, or coconut oil for optimal crispiness
- Coating Mix: 2½ teaspoons cornstarch (crucial for crispiness), ½ teaspoon garlic powder, ¼ teaspoon chili powder
- Seasonings: ½ teaspoon ground pepper, 1-2 teaspoons sea salt (adjustable to taste)
- Garnish: 2 tablespoons fresh parsley (adds beautiful color)
Dipping Sauce Components
- Base: ⅓ cup mayo, ¼ cup ketchup for creamy texture
- Flavor Enhancers: ½ teaspoon Worcestershire sauce, ¼ teaspoon paprika for depth
Step-by-Step Instructions
- Prep Work: Cut sweet potatoes into ¼-inch matchsticks, soak in cold water for 30 minutes
- Drying: Pat potatoes completely dry for best results
- Heat Setting: Preheat oven to 425°F, prepare baking sheets with parchment
- Seasoning: Mix spices with cornstarch, coat potatoes with oil and seasoning mix
- Arrangement: Space fries evenly on sheets, avoiding overlap for proper crisping
- Baking: Cook for 15 minutes, flip, then another 12-15 minutes until crispy
- Sauce Prep: Combine sauce ingredients while fries are baking
- Final Touch: Season with salt, garnish with parsley if desired, serve hot with sauce
Secret to Crispy Sweet Potato Fries
The magic behind these fries lies in three simple but game-changing steps! First, soaking your sweet potatoes in cold water removes excess starch. Second, the cornstarch coating creates that amazing crispy exterior you’re looking for. Finally, spacing the fries apart on the baking sheet lets them roast instead of steam. These little tricks make all the difference between soggy and perfectly crispy fries!
Quick Substitutions
No cornstarch? Arrowroot powder works great too! You can switch up the seasonings based on what you love – try smoked paprika instead of chili powder for a smoky twist, or add a pinch of cinnamon for a sweet-and-spicy combo. The fry sauce is super flexible too – swap the mayo for Greek yogurt if you’re looking for a lighter option.
Serving Ideas
These sweet potato fries are amazing right out of the oven! Serve them alongside burgers, sandwiches, or grilled chicken. For a fun appetizer spread, put out a few different dipping sauces – try the classic fry sauce from the recipe, some honey mustard, or even a spicy chipotle mayo. Don’t forget to sprinkle some fresh parsley on top for a pop of color!
Storage and Reheating Tips
While these fries taste best fresh from the oven, you can store leftovers in an airtight container in the fridge for 2-3 days. To reheat, pop them in a 400°F oven for 5-10 minutes until they’re hot and crispy again. Skip the microwave – it’ll make them soggy! The dipping sauce keeps well in the fridge for up to a week in a covered container.
Sweet Potato Fries
Equipment
- Baking sheets
- Parchment paper
- Large Resealable Bag
Ingredients
For the Fries:
- 1 lb sweet potatoes about 2
- 2 tablespoons olive oil, avocado oil, or coconut oil
- 2 1/2 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground pepper
- 1-2 teaspoons sea salt to taste (or seasoned salt- like Lawry’s brand)
- 2 tablespoon fresh chopped parsley optional
For the dipping sauce:
- 1/3 cup mayo
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
Instructions
- Peel and cut sweet potatoes into “matchsticks” about ¼ inch thick, making them as uniform in size as possible.
- Add them to a bowl and cover with cold water. Refrigerate for 30 minutes, or up to overnight.
- Drain and pat very dry.
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Mix cornstarch, garlic powder, chili powder and pepper together in a bowl.
- Add the sweet potatoes to a large resealable bag. Toss evenly with oil, then add spice mixture and toss to coat evenly.
- Divide them onto the baking sheets, making sure they are not crowded or touching (otherwise they will steam, instead of roast). (Bake in two batches if you only have one sheet pan.)
- Bake for 15 minutes, remove from the oven, and flip fries to the other side.
- Return to the oven for 12-15 more minutes until crisp.
- While the fries bake, make fry sauce by combining the ingredients in a bowl.
- Remove sweet potato fries from oven and season to taste with salt and fresh parsley if desired. Serve with dipping sauce.
