Go Back
–+ servings
sweet potato fries on a plate with a bowl of dipping sauce.
Print Recipe
5 from 5 votes

Crispy Sweet Potato Fries (Oven Baked)

These oven-baked sweet potato fries are crispy, easy to make and completely delicious! Perfectly seasoned with your favourite spices, they bake in the oven in less than 25 minutes and are perfect as a healthy appetiser or side dish for any occasion.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: healthy, Side Dish, Snack
Cuisine: Australian
Servings: 4
Calories: 375kcal
Author: Andrea Geddes

Ingredients

  • 1.3 kg sweet potatoes Approx 3-4 medium potatoes, peeled and sliced into matchsticks approx. 6-7mm width.
  • 3-4 tablespoons vegetable oil or canola oil
  • 2-3 teaspoons cornflour corn starch
  • 1 teaspoon ground paprika sweet Hungarian paprika, not hot or smoked. Or alternatively, swap for your favourite fry spices like garlic powder, chilli powder, ground rosemary or black pepper.
  • salt
Metric - US Customary

Instructions

  • Peel the sweet potatoes and cut them into matchstick fries, approximately 6-7mm (¼ inch) thickness. Try to cut the fries to uniform thickness, so they cook evenly.
  • Transfer the sweet potato fries to a bowl and cover with cold water. Soak for at least 30 minutes (or in the fridge overnight) to remove the excess starch.
    This step is optional but is recommended for crispier fries.
  • When you're ready to cook them, pre-heat the oven to 220°C (430°F). Line 1-2 oven trays with baking paper.
  • Drain the fries and rinse them under cold water. Use paper towel or a clean, dry towel to dry the fries thoroughly, so that no moisture remains.
  • Transfer the fries into a large bowl and add the oil. Toss to coat thoroughly.
  • Add the cornflour and paprika (or your chosen spices) and mix until completely coated.
  • Space the fries in a single layer over the oven trays, ensuring that the fries are not crowded too closely together.
  • Bake for 15 minutes at 220°C.
  • Using tongs or a spatula, gently turn the fries over (a 180° turn so that the fries are cooked evenly on all sides).
  • Continue baking for a further 8-10 minutes, or until crispy on the outside and tender in the middle. The fries may required a second flip or gentle shake.
  • When the fries are ready, season them with a generous amount of salt and serve immediately with your favourite dipping sauces.

Notes

  1. Vegetable oil – olive oil or avocado oil can be used if preferred, but a high smoke point oil like vegetable, canola or peanut will make crispier fries.
  2. Cut the fries evenly – cut the sweet potatoes into matchsticks, about 6-7mm wide and take the time to cut them to mostly the same size. This will help the fries to cook evenly and get nice and crispy.
  3. Soak them in cold water – once the fries have been cut, transfer them to a bowl and cover with cold Soaking them for at least 30 minutes (or in the fridge overnight) will remove the excess starch in the potatoes, helping them to crisp up nicely in the oven. You can prep ahead and soak the cut sweet potato for up to 24 hours.
  4. Dry them thoroughly – after soaking, make sure you dry the fries with paper towel or a clean towel until dry before coating them in the oil and cornflour.
  5. Don’t skip the cornflour. It’s essential for perfectly crispy fries.
  6. Use baking paper to stop the fries from sticking to the oven tray.
  7. Don’t crowd the fries! Arrange the fries on the baking trays in a single layer. As the sweet potato cooks, it will release steam. If the fries are crowded on top of each other and touching, they will steam and your fries will become soggy. Aim for a single layer and use 2-3 trays, if needed.
  8. Before baking, make sure your oven is completely pre-heated and the rack is in the middle of the oven. Fries will burn if too close to the bottom of the oven. For best baking results, use an oven thermometer.
  9. Make sure you flip all the fries. After 15 minutes, use tongs to gently flip the fries over.
  10. Baking times can vary based on your oven and the size of your fry cut. Flip them at 15 minutes and then keep an eye on them so they don’t burn. The fries should be crispy and golden on the outside and soft and tender in the middle.
  11. Air fryer - these fries can be cooked in an air fryer. Preheat the air fryer to 200 C/392 F. Place the seasoned sweet potato into the air fryer basket in a single layer (you may need to cook in batches to achieve this). Air fry for 10-15 minutes, or until crispy and golden and tender in the middle. Flip the fries halfway through cooking.
  12. Please note that the nutrition information is based on the chips being divided into 4 side serves. You may choose to serve them in different portions. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the chips.
  13. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 375kcal | Carbohydrates: 67g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 179mg | Potassium: 1107mg | Fiber: 10g | Sugar: 14g | Vitamin A: 46354IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 2mg