Sweet Potato Fries Recipe

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Wash and dry the sweet potatoes thoroughly. Leave the skin on for texture and nutrients, or peel if preferred.

Cut the sweet potatoes into evenly sized fries: first trim the ends, then cut each potato into 1/2-inch to 3/4-inch thick planks, then slice into sticks. Aim for uniform thickness so they cook evenly.

Place the cut fries in a large bowl. Sprinkle the cornstarch over the fries and toss gently to coat. The cornstarch helps create a crisper exterior.

In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper.

Pour the oil-spice mixture over the fries and toss thoroughly so each fry is lightly coated. If fries seem crowded in one bowl, toss in two batches to ensure even coating.

Spread the fries out in a single layer on the prepared baking sheet, leaving small gaps between pieces. Overcrowding will cause steaming and prevent crisping.

Bake in the preheated oven for 15 minutes. After 15 minutes, remove the pan and flip each fry (or shake the pan) to promote even browning.

Return to the oven and bake for an additional 10–12 minutes, or until edges are browned and fries are crisp to your liking. Total bake time will be about 25–27 minutes depending on thickness and oven.

Once baked, remove the fries from the oven and immediately taste for seasoning. Add a light extra pinch of salt if needed while they are hot.

Transfer fries to a serving platter. Sprinkle with chopped parsley and serve with lime wedges and your choice of dipping sauce.