Unfortunately yet fortunately I’m the only one who likes sweet potato fries in everyone at the table. I know right? What’s not to love? They’re slightly sweet, full of vitamins and nutritious goodness and so versatile! Well, so sad for them, but yay because more for me!

Making crispy baked sweet potato fries can be a challenge.

I’ve attempted to make crispy sweet potato fries so.many.times only to have them turn out to be soggy and limp as the result. That was until about 10 years ago, when I started internet sleuthing and took notes on how to get crispy sweet potato fries. So I’ve combined them with a few of my own tricks and compiled a list for you.

Use medium-sized potatoes that similar in shape. Nothing huge, long or overly big in circumference. You want shorter and thinner fries.
Soak your uncooked potatoes/fries in cold water. (more on that below)
Toss in seasoned cornstarch (or arrowroot) before baking. (again, more on that below)
Place your pan in the oven while your oven is preheating. This gets the pan hot and (with the help of oil) helps keep the fries from sticking.
Serve immediately. Baked fries will lose some of their crispiness as they sit – they’re still satisfying tho!

T0 Make These Baked Sweet Potato Fries Set out:

sweet potatoes – Medium-ish and similar in size and shape.
cornstarch – Aids in crisping the fries when baking.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
paprika – Adds color and subtle flavor.
onion powder – Lends additional bold oniony flavor.
kosher salt – Enhances the flavors of the fries.
freshly ground black pepper – Adds some subtle bite and flavor.
avocado oil spray (or extra light olive oil spray)- For spraying your preheated pan. Keeps the fries from sticking.
avocado oil (or extra light olive oil) – Helps to keep the seasoned cornstarch to stick, while also keeping the fries from sticking to the pan. Gather both the oil and nonstick spray.

Start by scrubbing 2 to three medium sweet potatoes that are similar in size and shape. Avoid huge, fat sweet potatoes.

Peel and trim the ends off of the sweet potatoes. Cut into flat planks and then slice those into 1/4-inch(ish) sticks or fries.

Soak the fries in a bowl filled with cold water for 30 minutes or up to 24 hours. If soaking for longer than 2 hours, I personally would refrigerate.

Believe it or not, soaking in water will remove the starch from the potato/fries. This in turn will then help the fries crisp up in the oven. I’ve read that it’s the starch in the potatoes that hangs onto moisture/water and is why sweet potatoes (or any potato truly) are soggy when baked! I also notice my fries don’t burn as easily when I soak them, due to having less starch I presume. When you go to drain the potatoes/fries you will see that the water is cloudy and starchy looking.

Meanwhile, in a small bowl, measure and add 2 tablespoons cornstarch (or arrowroot), 1-1/2 teaspoons kosher salt, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon freshly ground black pepper.

Using cornstarch (or arrowroot) is optional. However it does add a light coating to the fries and helps them brown and crisp up in the oven.

Stir this together until thoroughly combined. Set off to the side.

Place an empty, rimmed (half sheet pan) metal baking sheet in the oven and then preheat your oven (with the pan) to 425°

Meanwhile, drain the sweet potato fries into a colander and rinse well under water.

Transfer to a clean kitchen towel and towel-dry thoroughly.

While they were in the colander, I quickly wash and towel dry the bowl they were soaking in. Then I threw them back into the clean bowl and added 2 tablespoons avocado oil.

Toss to coat evenly.

Add the seasoned cornstarch.

Again, toss until evenly coated.

Once the oven has preheated, use oven mitts to remove the hot pan and place on a heat safe surface. Generously spray the preheated/hot pan with avocado oil. Then add the sweet potato fries and spread in an even layer. Bake for 15 minutes.

After 15 minutes, remove the pan and use tongs to carefully turn each fry. If they happen to stick only give it a minute and come back to that one. Once given a chance to cool a little, they should unstick themselves.

Once golden, taste and add more salt if desired, otherwise serve immediately. Baked fries will always lose some of their crispiness as they sit.

Serve with your regular dipping sauce. I like ketchup, fry sauce and sometimes maple syrup 🤭.