Crispy Baked Sweet Potato Fries Recipe

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Beverley Hanson Modified: March 25, 2022
Crispy Baked Sweet Potato Fries Recipe

How To Make Crispy Baked Sweet Potato Fries

Make a batch of healthier snacks with our easy-to-follow sweet potato fries! They’re lightly seasoned and baked to perfect for a crispy treat.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • 2lbssweet potatoes,about 2 medium-large or 3 medium
  • 1tbspcornstarch
  • ½tspfine sea salt
  • 2tbspextra-virgin olive oil
  • freshly ground black pepper,cayenne pepper and/or garlic powder, pptional spices


  1. Preheat the oven to 425 degrees F with racks in the lower and upper thirds of the oven.

  2. Line two large rimmed baking sheets with parchment paper.

  3. Peel the sweet potatoes and cut them into fry-shaped pieces about ¼ inches wide and ¼ inches thick.

  4. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.

  5. Sprinkle the sweet potato fries with the 1½ teaspoons of cornstarch and ¼ teaspoons of salt per pan. Toss until the fries are lightly coated in powder.

  6. Drizzle about 1 tablespoon of olive oil per pan over the fries and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain.

  7. Arrange the fries in a single layer, then bake for 20 minutes, then flip the fries to cook on all sides.

  8. Arrange the fries in even layers across the pans again, moving any browned fries more toward the middle of the pan.

  9. Return the pans to the oven, swapping their positions on the racks.

  10. Bake for 10 to 18 more minutes, or until the fries are crispy.

  11. Toss the baked fries with seasonings, to taste.

  12. Serve warm, and enjoy!


  • Calories: 264.11kcal
  • Fat: 6.89g
  • Saturated Fat: 0.98g
  • Monounsaturated Fat: 4.93g
  • Polyunsaturated Fat: 0.75g
  • Carbohydrates: 47.91g
  • Fiber: 7.00g
  • Sugar: 9.48g
  • Protein: 3.64g
  • Sodium: 415.88mg
  • Calcium: 71.47mg
  • Potassium: 773.91mg
  • Iron: 1.50mg
  • Vitamin A: 1608.18µg
  • Vitamin C: 5.44mg
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