Sweet Potato Fries Recipe

Wash and peel

Preheat oven to 425°F (220°C). Wash the sweet potatoes thoroughly. Peel them if you prefer (peeling is optional). Pat dry with a clean towel to remove surface moisture.

Cut into fries

Cut the sweet potatoes into evenly sized fries about 1/3 to 1/2 inch thick. Try to keep pieces uniform so they cook evenly. Place cut fries into a large bowl of cold water and let sit 10 minutes to remove extra starch (this helps crisping).

Dry

Drain the fries and spread them on a clean kitchen towel or paper towels. Pat completely dry — moisture prevents crisping.

Toss with cornstarch

Place the dried fries in a large dry bowl. Sprinkle the cornstarch over the fries and toss until all surfaces have a light, even dusting of cornstarch. This creates a crisp exterior.

Add oil and spices

Drizzle the olive oil over the fries and sprinkle paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Toss or use your hands to coat every fry evenly with oil and seasoning.

Arrange on sheet

Line a large rimmed baking sheet with parchment paper or lightly oil it. Spread the fries in a single layer with space between pieces (crowding steams them). Use two sheets and bake in batches if necessary.

Bake and flip

Bake in the preheated 425°F (220°C) oven for 12 minutes. Remove sheet from oven and use a spatula to flip each fry so they brown evenly. Return to oven and bake another 8–12 minutes until edges are crisp and centers are tender. Total bake time ~20–24 minutes depending on thickness and oven.

Broil for extra crisp

If you want extra crispness, switch oven to broil on high for 1–2 minutes at the end — watch closely to avoid burning.

Remove fries from oven and immediately season with an extra pinch of salt if desired. Sprinkle chopped parsley or cilantro over the fries and squeeze lime wedges to taste. Serve hot with your favorite dipping sauce (ketchup, aioli, or spicy mayo).