Sweet Potato Fries Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them. This helps fries crisp evenly.

Cut sweet potatoes

Wash and dry sweet potatoes. Trim ends and cut into 1/4- to 1/2-inch sticks (about French-fry size). Try to keep pieces uniform in thickness for even cooking.

Soak

Place cut fries into a large bowl of cold water and soak for 20–30 minutes (or at least 10 minutes). Soaking removes excess starch and improves crispness.

Dry thoroughly

Drain the fries and spread them on a clean kitchen towel or paper towels. Pat completely dry — any surface moisture will steam the fries and prevent crisping.

Coat with cornstarch

Put the dried fries into a large bowl. Sprinkle the cornstarch over them and toss until lightly and evenly coated. Shake off any excess cornstarch.

Combine oil and spices

In a small bowl combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt and black pepper. Whisk to make a thin dressing.

Toss fries with seasoning

Pour the oil-spice mixture over the cornstarch-coated fries and toss gently until each fry is evenly coated. Spread fries in a single layer across the prepared baking sheets, leaving space between pieces. Crowding causes steaming.

Bake, flip, and finish

Bake for 20 minutes, then remove sheets and use a spatula to flip fries. Swap sheet positions (top to bottom) for even browning and continue baking another 10–15 minutes until edges are browned and crisp. Total time will be about 30–35 minutes depending on thickness and oven. For extra crispness, after flipping, broil 1–2 minutes watching closely to avoid burning.

Rest and garnish

Remove fries from oven and let rest 3–5 minutes on the baking sheet to firm up. If using, finely chop fresh parsley and sprinkle over fries before serving.

Mix sauce

In a small bowl combine mayonnaise, ketchup, lime juice, hot sauce and salt. Stir until smooth and taste; adjust seasoning to preference. Chill until ready to serve.