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 to prevent sticking. Position a rack in the middle of the oven.

Cut sweet potatoes

Peel the sweet potatoes if desired. Cut into 1/3- to 1/2-inch thick fries: slice each potato lengthwise into 4–6 planks, then cut each plank into sticks. You should have about 3 cups of sticks (packed).

Dry and toss with cornstarch

Pat the cut fries very dry with paper towels to remove excess moisture. In a large bowl, toss the dried fries with 1 teaspoon cornstarch until evenly coated (this helps make the exterior crisper).

Season and oil

Add 3 tablespoons olive oil to the bowl with the fries and toss to coat evenly. Sprinkle 1 teaspoon paprika, 1/4 teaspoon cayenne, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper over the fries. Toss again so the oil and spices evenly coat all pieces.

Arrange on baking sheet

Spread the fries in a single layer across the prepared baking sheets, leaving space between pieces. Crowding will steam them and prevent crisping; use both sheets if needed.

Bake

Bake at 425°F (220°C) for 10 minutes. Remove the sheets, flip each fry using a spatula or tongs to promote even browning, rotate the sheets between racks if using two, and return to the oven. Bake another 8–12 minutes, or until edges are golden and crisp and centers are tender when pierced. Total bake time ~18–22 minutes depending on thickness.

Crisp finish (optional)

For extra crispness, broil on high for 1–2 minutes at the end—watch closely to avoid burning.

Toast walnuts

While fries bake, heat a small dry skillet over medium heat. Add 1/2 cup chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly.

Prepare scallions and orange

Thinly slice scallions (use both white and green parts). Cut the orange into 6–8 wedges. If you prefer a brighter finish, reserve one wedge to squeeze a little juice over the fries just before serving.

Mix optional honey

If using honey, warm 1 teaspoon in the microwave for 5–8 seconds so it drizzles more easily (optional).

Assemble and finish

When fries are done, transfer them to a large serving platter. Immediately sprinkle the toasted walnuts and sliced scallions evenly over the fries. If desired, lightly drizzle the warmed honey and squeeze an orange wedge over the top for bright citrus notes. Serve the remaining orange wedges on the side.

Prepare dipping sauce (optional)

If serving with a dip, mix 1/2 cup mayonnaise with 1 teaspoon hot sauce (adjust to taste) in a small bowl. Offer alongside the fries for dipping.

Serve immediately while fries are hot and crisp. Enjoy the Louisiana-style sweet potato fries sprinkled with chopped walnuts, scallions and a bright orange wedge.