Sweet Potato Fries Recipe

Preheat and prep

Preheat oven to 230°C (450°F). Line two large baking sheets with parchment paper or lightly oil them. If you have a convection setting, use it for extra crispness.

Cut and dry

Peel the sweet potatoes (if desired) and cut them into uniform 1/4–1/2-inch sticks. Place the cut fries in a large bowl of cold water and soak for 10–15 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels — removing moisture is critical for crisping.

Toss with cornstarch

Place the dried sweet potato sticks in a dry large bowl. Sprinkle the cornstarch over them and toss thoroughly so each fry gets a light, even dusting. Shake off any excess cornstarch.

Season and oil

In a small bowl, whisk together olive oil, brown sugar, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, and chili flakes (if using). Pour the oil-spice mixture over the fries and toss with your hands or tongs until every piece is evenly coated.

Arrange on baking sheet

Spread the fries in a single layer on the prepared baking sheets, leaving space between pieces. Overcrowding causes steaming and soggy fries. Use two sheets if necessary.

Bake and flip

Bake in the preheated oven for 12–15 minutes. Remove the sheets, flip each fry with a spatula so the other side browns, rotate the pans between racks, and return to the oven. Bake another 8–12 minutes until edges are browned and fries are crisp. Total bake time typically 20–27 minutes depending on thickness and oven.

Finish and rest

If desired, broil on high for 1–2 minutes to further crisp — watch closely to avoid burning. Remove from oven and immediately sprinkle with a tiny additional pinch of salt to taste. Let fries rest on the pan for 2–3 minutes to firm up before serving.

While fries bake, whisk together Greek yogurt (or mayonnaise), honey, lime juice, hot sauce (if using), and salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.