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Crispy Baked Sweet Potatoes That Turn Out Perfectly Every Time

Crispy Baked Sweet Potatoes That Turn Out Perfectly

These crispy baked sweet-potato fries are coated with cornstarch, paprika, garlic, and black pepper, then roasted at high heat until browned at the edges and tender inside. An optional cold-water soak helps remove surface starch and can improve the finished texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Medium sweet potatoes, about 1½ pounds total
  • 1½ tablespoons Olive or avocado oil
Coating and Seasoning
  • 1 tablespoon Cornstarch
  • ½ teaspoon Kosher salt, plus more to taste
  • ½ teaspoon Smoked or sweet paprika
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Freshly ground black pepper
Optional Seasoning
  • ¼ teaspoon Cayenne pepper

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Place two large rimmed baking sheets in the oven as it heats, or line the hot sheets with parchment just before arranging the fries.
  2. Scrub and peel the sweet potatoes if desired. Cut them into evenly sized fries approximately ¼–⅜ inch thick so the pieces cook at a similar rate.
  3. For a crisper result, soak the cut fries in cold water for 30 minutes to 1 hour. Drain them thoroughly and dry every piece very well with clean towels.
  4. Toss the completely dry fries with cornstarch, kosher salt, paprika, garlic powder, black pepper, and optional cayenne. Add the oil afterward and toss again until each fry is lightly coated.
  5. Arrange the fries in a single layer with space between the pieces. Use two baking sheets if needed, because crowded fries steam instead of browning.
  6. Bake for 15–20 minutes, then turn the fries carefully. Continue baking for 10–15 minutes, watching for browned edges and tender centers.
  7. Season with a little additional salt immediately after baking. Serve the fries promptly while their edges are at their crispest.

Notes

Drying is essential for helping the cornstarch adhere and preventing steam. Use cornstarch sparingly, avoid excess oil, and do not overcrowd the baking sheets. Sweet-potato fries naturally soften as they stand, so serve them right away.