Addictive, homemade Sweet Potato Fries seasoned with garlic, chili powder, salt and pepper and baked in the oven or air fryer until extra crispy. Dunk them in an easy homemade fry sauce and they are truly irresistible!
I find Sweet Potato Fries the perfect side for Classic Juicy Hamburgers or Slow-Cooker French Dip Sandwiches.
There are so many things to love about sweet potato fries, but I particularly love how they’re quick and easy to make and healthier than regular fries. Sweet potatoes are high in fiber and contain iron, calcium, selenium, as well as B vitamins, vitamin C, and beta-carotene. Plus, this recipe is baked rather than deep fried!
How to cut sweet potatoes into beautiful, uniform fries:
- Peel the sweet potatoes and cut off the pointy end.
- Slice in half, lengthwise. Depending on the length of the potato, I may also cut it crosswise.
- Lay each half, flat side down, and cut the potato half lengthwise into ¼ inch slices.
- Finally, cut lengthwise to create ¼ inch sticks.
How to Make Sweet Potato Fries:
Soak fries in a bowl of cold water for 30 minutes or up to 2 days in the fridge. Drain and pat very dry.
Make seasoning. Mix cornstarch, garlic powder, chili powder and cracked or ground black pepper in a bowl.
Toss sweet potatoes in cornstarch and spices in a large resealable bag until coated evenly.
Spread fries on a baking sheet lined with parchment paper of silicone baking mat,making sure they are not crowded or touching (otherwise they will steam, instead of roasting).
Bake at 425ºF for 15 minutes, remove from the oven, and flip fries to the other side. Return to the oven for 12-15 additional minutes until crisp.
Make dipping sauce. While the fries bake, make dipping sauce by combining all ingredients in a small bowl.
Enjoy! Remove sweet potato fries from oven and season to taste with sea salt and fresh parsley if desired. Serve with dipping sauce and some Air Fryer Chicken Nuggets.
Dipping sauce:
For a yummy sweet potato fry sauce dipping sauce, combine mayo, ketchup, Worcestershire sauce and paprika in the ratios on the recipe card below. Dunk and enjoy!
For Air Fryer Sweet Potato Fries, follow my instructions HERE.
Freezing Instructions:
- RAW sweet potato fries can be frozen but they need to be blanched in boiling water for 5 minutes, then cooled in ice water for 2-3 minutes more. Pat them dry, then freeze them spread out on a cookie sheet for an hour before adding them to a freezer bag for longterm freezer storage.
- Left-over COOKED fries will do very well in the freezer for 3-6 months. Spread them on a baking sheet and flash freeze for an hour before storing in a freezer bag. To revive, preheat oven to 400ºF, spread fries out evenly on a cookie sheet and pop into the oven for 20 minutes or until they reach desired crispiness. You can also microwave them for a quick snack but they won’t be crispy.
Recipe
4.99 from 79 votes
Sweet Potato Fries
Addictive, homemade SWEET POTATO FRIES seasoned with garlic, chili powder, salt and pepper and baked in the oven or air fryer until extra crispy. Dunk them in an easy homemade dipping sauce and they are truly irresistible!
Servings 4
Calories 167
Prep 15 minutes mins
Cook 30 minutes mins
Total 1 hour hr 15 minutes mins
Equipment
Ingredients
- 1 lb sweet potatoes (about 2)
- 2 tablespoons olive oil , avocado oil, or , coconut oil
- 2 ½ teaspoons cornstarch
- ½ teaspoon garlic powder
- 1/4 teaspoon chili powder
- ½ teaspoon ground pepper
- 1-2 teaspoons sea salt , to taste (or seasoned salt- like Lawry’s brand)
- 2 Tablespoon fresh chopped parsley (optional)
For the dipping sauce:
- ⅓ cup mayo
- ¼ cup ketchup
- 1/2 teaspoon Worcestershire sauce
- ¼ teaspoon paprika
Instructions
Peel and cut sweet potatoes into “matchsticks” about ¼ inch thick, making them as uniform in size as possible.
Add them to a bowl and cover with cold water. Refrigerate for 30 minutes, or up to overnight. Drain and pat very dry.
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Mix cornstarch, garlic powder, chili powder and pepper together in a bowl.
Add the sweet potatoes to a large resealable bag. Toss evenly with oil, then add spice mixture and toss to coat evenly.
Divide them onto the baking sheets, making sure they are not crowded or touching (otherwise they will steam, instead of roast). (Bake in two batches if you only have one sheet pan.)
Bake for 15 minutes, remove from the oven, and flip fries to the other side.
Return to the oven for 12-15 more minutes until crisp.
While the fries bake, make fry sauce by combining the ingredients in a bowl.
Remove sweet potato fries from oven and season to taste with salt and fresh parsley if desired. Serve with dipping sauce.
Notes
Freezing Instructions:
- RAW sweet potato fries can be frozen but they need to be blanched in boiling water for 5 minutes, then cooled in ice water for 2-3 minutes more. Pat them dry, then freeze them spread out on a cookie sheet for an hour before adding them to a freezer bag for longterm freezer storage.
- Leftover COOKED fries can be frozen for 3-6 months. Spread them on a baking sheet and flash freeze for an hour before storing in a freezer bag. To reheat, bake at 400ºF on a baking sheet for 20 minutes or until they reach desired crispiness. You can also microwave them for a quick snack but they won’t be crispy.
Nutrition
Calories: 167kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 647mgPotassium: 393mgFiber: 4gSugar: 5gVitamin A: 16293IUVitamin C: 5mgCalcium: 37mgIron: 1mg
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Nutritional information does not include fry sauce.
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About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
