Crispy Oven Sweet Potato Fries
Perfectly crispy oven sweet potato fries using the cornstarch and wire rack method — the two secrets that make them actually crispy instead of soft and soggy.
Servings 4
Ingredients
- 2 large sweet potatoes peeled and cut into ¼-inch sticks
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Place a wire rack on a foil-lined baking sheet and spray lightly with cooking spray.
- Peel sweet potatoes and cut into even ¼-inch sticks. Pat completely dry with paper towels.
- Place dried fries in a large bowl. Sprinkle cornstarch over and toss until every fry is lightly coated.
- Drizzle olive oil over fries and toss to coat. Add garlic powder, smoked paprika, salt, and pepper. Toss again until evenly seasoned.
- Arrange fries in a single layer on the wire rack, making sure no fries are touching.
- Bake for 15 minutes. Flip each fry with tongs. Return to oven and bake for another 12 to 15 minutes until golden and crispy.
- Serve immediately with your favorite dipping sauce.
Notes
- Air fryer: 380°F for 12 to 15 minutes, shaking every 5 minutes. Cook in batches.
- No wire rack: Bake directly on foil-lined pan — still good, just flip carefully.
- Cinnamon sugar version: Replace savory spices with 1 tablespoon sugar + ½ teaspoon cinnamon. Add after baking.
- Storage: Refrigerate up to 3 days. Reheat in oven at 400°F for 8 to 10 minutes to restore crispiness.
- Key tip: Do not skip the cornstarch and do not overcrowd the pan. These two things make the biggest difference.
Nutrition (per serving, estimated)
| Calories | 180 kcal |
| Carbohydrates | 32g |
| Protein | 2g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 340mg |
| Fiber | 4g |
| Sugar | 7g |
| Vitamin A | 184% DV |