Sweet Potato Fries Recipe

Preheat and prepare

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

Cut the sweet potatoes

Wash and peel (optional) 2 medium sweet potatoes. Cut them into uniform matchstick fries about 1/4 to 1/2 inch thick so they cook evenly. You should end up with roughly 2 cups packed fries.

Dry and coat

Pat the cut fries very dry with a clean kitchen towel or paper towels. Place the fries in a large bowl and sprinkle 1 tsp cornstarch over them. Toss well to coat — the cornstarch helps create a crisper exterior.

Season and oil

Drizzle 2 tbs olive oil over the coated fries. Add 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Toss thoroughly so oil and seasonings evenly coat every fry.

Arrange for roasting

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

Bake

Bake at 425°F (220°C) for 20 minutes. After 20 minutes, use a spatula to flip and rotate the fries for even browning. Continue baking another 10–12 minutes, or until edges are golden and fries are crisp to your liking. Total baking time will be about 30–32 minutes depending on thickness and oven.

Finish and rest

Remove fries from the oven and immediately taste for seasoning. Sprinkle a light pinch more kosher salt if needed. Let fries rest on the baking sheet 2–3 minutes to firm up before serving.

Combine 1/4 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl.

Whisk until smooth and taste. Adjust sweetness or tang by adding an extra 1/2 tsp honey or 1/2 tsp mustard if desired. Chill briefly or serve immediately alongside the fries.