Crispy Oven-Baked Sweet Potato

I was juggling a craving for fries and a bag of sweet potatoes that had been sitting on my counter a little too long. The oven was already on for something else, so I figured, why not? I sliced them up, tossed them with whatever spices were within arm's reach, and slid them in. Twenty minutes later, the smell pulled my roommate out of her room, and we ended up eating the entire batch standing at the counter.

I started making these every Sunday afternoon when I needed something to keep my hands busy while listening to podcasts. My neighbor smelled them once through the wall and texted asking what I was cooking. Now she asks me to make extra whenever she knows I'm batch prepping for the week. It became our little unspoken Sunday tradition.

Ingredients

• Sweet potatoes: The star here, naturally creamy and slightly sweet when roasted, choose firm ones without soft spots for the best texture.
• Olive oil: Just enough to help them crisp up without feeling greasy, and it carries the spices beautifully.
• Sea salt: Brings out the sweetness instead of hiding it, don't skimp or they'll taste flat.
• Black pepper: A little sharpness to balance the sugar, freshly ground makes a noticeable difference.
• Smoked paprika: Optional but it adds a subtle warmth and complexity that makes people ask what your secret is.
• Garlic powder: Rounds everything out with a savory backbone, the kind of thing you miss when it's not there.

Instructions

Preheat and prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Cut the fries:

Slice the sweet potatoes into even sticks about 1 cm thick. Consistent sizing means they all finish cooking at the same time.

Season generously:

Toss the fries in a large bowl with olive oil, salt, pepper, paprika, and garlic powder. Use your hands to make sure every piece gets coated.

Spread them out:

Arrange in a single layer on the baking sheet with space between each fry. Crowding them leads to steaming instead of crisping.

Bake and flip:

Bake for 15 minutes, flip each fry, then bake another 15 minutes until golden and crisp at the edges. The flip is non-negotiable for even browning.

Finish and serve:

Pull them out, sprinkle with fresh parsley if you have it, and serve immediately. They're best when they're still hot and the edges are crunchy.

Save

One evening I made these for a small dinner party and set them out while people were still arriving. They disappeared before I even plated the main course. Someone said they were better than any restaurant version they'd had, and honestly, that comment stuck with me more than it probably should have. It reminded me that simple things done right don't need to be complicated to be memorable.

Getting Them Extra Crispy

The secret is drying them completely after soaking. I lay them out on a clean kitchen towel and press gently with another towel on top. Any lingering water turns to steam in the oven, which works against the crisp you're chasing. It's a small step that makes a big difference.

Flavor Variations Worth Trying

I've tossed these in cumin and chili powder for taco night, and another time I used rosemary and a drizzle of honey right after baking. Both were hits. Sweet potatoes are forgiving and take on whatever direction you want to go, savory or sweet.

Serving Suggestions

These work as a side to almost anything, burgers, grilled chicken, even alongside scrambled eggs for breakfast. I usually serve them with a quick garlic aioli or just plain ketchup, but they're honestly good enough on their own.

• Try them with a tangy yogurt dip mixed with lime and cilantro.
• Pair with a spicy sriracha mayo if you want a little kick.
• Serve alongside a fresh green salad to balance the richness.

Save

These fries have become one of those things I make without thinking, the kind of recipe that doesn't need a special occasion. I hope they end up in your regular rotation too.

Recipe FAQs

→ How do I achieve extra crispy fries?

Soak the cut sweet potato fries in cold water for 30 minutes, then dry thoroughly before tossing with oil and seasonings. This removes excess starch for a crispier result.

→ What temperature is best for baking sweet potato fries?

Preheat your oven to 220°C (425°F) for optimal crispiness and even baking throughout the fries.

→ Can I customize the seasoning for these fries?

Yes, try adding spices like chili powder, cumin, or fresh herbs to vary the flavor profile.

→ Is it possible to air-fry these sweet potato fries?

Absolutely, air-frying is a great alternative that can yield a similarly crisp texture with less oil.

→ What are good dipping sauces to serve with these fries?

Choose from aioli, ketchup, or other favorite sauces to complement the natural sweetness and spices.