Beautifully seasoned sweet potato fries that are crispy, not chewy!
No par-boiling required, just toss strips of sweet potato in a few ingredients, and let the oven do the work.
Don’t forget the the key ingredient for ensuring CRISPY fries – it’s cornflour!
Sweet potato fries are totally different from regular fries, for a start they are baked not fried so a lot more nutritious and full of Vitamin A.
They have loads of flavour but sometimes end up chewy, rather than crispy… but not these ones!
These are crispy and perfect for dipping, extremely moreish and totally delicious.
The kids will eat these by the handful, so I always make sure to make plenty, with a good variety of dips. They disappear at BBQ’s and make an easy weeknight tea with my baked chicken goujons or my ultimate double cheeseburgers so what are you waiting for, lets get cooking!
📋 What do we need?
- Sweet potatoes – These can be found at most supermarkets, try to choose large, firm ones
- Oil – I used Olive Oil but you can use Rapeseed, Vegetable or Sunflower Oil
- Cornflour – Cornflour (Cornstarch in the US) is the secret to making these ‘crispy’ sweet potato fries
📺 Watch how to make Crispy Sweet Potato Fries
Full recipe with detailed steps in the recipe card at the end of this post.
- Peel and slice the sweet potatoes into long thin strips.
- Then place them in a bowl with the cornflour, white pepper, salt, paprika and cumin and stir to coat.
- Place them on baking paper, spread evenly and drizzle with oil, then bake for around 25 mins.
- Remove from the oven and toss together with a little salt (optional), garlic salt, black pepper and parsley. Enjoy.
👩🍳PRO TIP Don’t overcrowd the baking tray – aim for an even, single layer, so they crispy up nicely.
Beautifully seasoned and ready to eat, dip, dunk or shovel in my case… they are so good, make sure you make plenty!
Mayonnaise, Ketchup and special sauce (a mixture of ketchup, mayo and yellow mustard) are our dips of choice. What do you have with yours?
🍲 More fantastic Crispy Potato-Based Sides
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Crispy Baked Sweet Potato Fries
Ingredients
- 5 medium sweet potatoes about 800g/1.75lbs altogether
- 2 tbsp cornflour cornstarch in USA
- ½ tsp white pepper
- ½ tsp salt use less if you don't want them too salty
- 1 tsp paprika
- ½ tsp cumin
- 4 tbsp olive oil
- ¼ tsp salt
- ¼ tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat the oven to 200C/400F (fan) and line a large baking tray with non-stick foil.
- Peel and slice 5 medium sweet potatoes. You want to cut them into long fingers approx 10mm x 10mm thick.5 medium sweet potatoes
- Place sweet potato fries into a bowl then add the cornflour, white pepper, 1/2 tsp salt, paprika, and cumin.2 tbsp cornflour, 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp paprika, 1/2 tsp cumin
- Mix together until all the sweet potatoes have a nice coating of the cornflour mixture.
- Drizzle over the olive oil and mix together to coat the fries in the oil.4 tbsp olive oil
- Transfer the coated fries onto the prepared baking sheet, try to ensure they don't touch or overlap if possible – as this will stop them from getting crispy.
- Place in the preheated oven and bake for 25 minutes
- Tip into a bowl and toss with salt (optional), garlic salt, cracked black pepper, and finely chopped fresh parsley then serve.1/4 tsp garlic salt, 1/2 tsp freshly ground black pepper, 1 tbsp fresh parsley, 1/4 tsp salt
Video
Notes
You could just add 1/4 tsp of salt into the mixture before they go into the oven, and then add more salt and garlic salt to taste when they’re out of the oven if you prefer. Can I make them ahead? I wouldn’t advise. For the best crispiness, these are best eaten straight from the oven. Ingredient swaps:
- Sprinkle with curry powder and finish with sliced chillies for a spicy versions
- Swap the sweet potato for carrot (or try my parmesan carrot fries)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Very good flavor but not crispy, at all. Even cooked twice as long – still flavorful but soft.
Very good flavor but not crispy, at all. Even cooked twice as long but still flavorful but soft.
As a sweet potato hater, I was shocked that these chips were so delicious. Even my sweet potato hating kids ate them all up.
Great tip about the cornflour, they were so deliciously crispy😋
Crispy sweet potatoes a disaster, never again.
Hi i was wondering the same thing as Dawn
Thanks love your recipes
Hi Nicky,
I love all your recipes but use my air fryer way more often than my oven and am having a bit of trouble with the temperature and timing. Is there any way you could give tips for the air fryer users?
Love your recipes and tips, and love your accent!!
From Canada with Love,
I was wondering the same thing as Dawn asked
Hi Nicky & Chris,
Could I follow the recipe & make in my air fryer, I’m thinking I’ll need to make adjustments to time and temp? Any recommendations. Love, love, love ya’lls recipes! Thanks in advance!