Sweet Potato Fries Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them. This ensures even cooking and helps fries crisp.

Cut potatoes

Wash and peel the sweet potatoes (peeling optional). Cut into 1/4- to 1/2-inch thick sticks: halve the potato lengthwise, place flat side down, then slice into planks and cut into fries. Aim for uniform size for even cooking.

Soak

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. If short on time, soak at least 10 minutes. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat

In a large dry bowl, toss the dried fries with cornstarch until evenly coated. Drizzle the olive oil over the fries and toss to coat. In a small bowl combine smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper; sprinkle over the fries and toss to distribute evenly.

Arrange and space

Spread the fries in a single layer across the prepared baking sheets, leaving a little space between each fry. Use two sheets if needed to avoid overcrowding (crowding causes steaming instead of crisping).

Bake and flip

Bake in the preheated oven for 20 minutes. Remove the pans, flip each fry with a spatula so they brown evenly, rotate the pans between racks if using both. Return to the oven and bake another 10–15 minutes until edges are crisp and centers are tender. Total bake time typically 30–35 minutes depending on thickness and oven.

Finish

If desired, for extra crispness, broil 1–2 minutes while watching closely to prevent burning. Remove fries from oven, immediately season with an extra pinch of salt if needed, and toss with chopped fresh parsley. Serve hot.

In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and salt. Whisk until smooth and taste; adjust seasoning or heat to preference. Chill briefly or serve immediately alongside fries.