Sweet Potato Fries So Crispy You’ll Skip Regular Fries

Alright, I have to confess—sweet potato fries used to be the underdog in my fry world, always overshadowed by their golden, salty cousins. But then, after a bit of trial, error, and some serious crisp-craving nights, I found *the* method that turns these sweet babies into crispy, golden sticks of pure joy. The smell of sweet potatoes roasting with a hint of spice fills the kitchen, and that satisfying crunch when you bite in? Game changer. If you’ve ever thought sweet potato fries couldn’t be as crispy as regular fries, I’m here to prove you wrong. Let’s dive in and make fries that might just steal your heart (and your dinner plate) forever.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

For the Main Dish:

• 3 large sweet potatoes, peeled and cut into 1/4-inch sticks
• 3 tbsp cornstarch
• 3 tbsp olive oil (or avocado oil for higher heat)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Freshly ground black pepper, to taste

For the Sauce / Garnish (Optional):

• 1/2 cup plain Greek yogurt
• 1 tbsp sriracha (or to taste)
• 1 tsp honey or maple syrup
• Chopped fresh parsley or chives

How I Make It

Step 1:

Start by peeling and slicing your sweet potatoes into evenly sized sticks, about 1/4-inch thick. Even thickness means even cooking—no floppy fries here! Once cut, toss them in a large bowl with the cornstarch. This little dusting is the secret weapon for that coveted crunch.

Step 2:

Next, drizzle your olive oil over the fries, and sprinkle in the smoked paprika, garlic powder, salt, and pepper. Toss everything together until each fry is well coated. This spice combo brings a lovely smoky warmth that pairs perfectly with the natural sweetness.

Step 3:

Arrange the fries in a single layer on a baking sheet lined with parchment paper or a silicone mat. Giving them space is key—crowded fries steam instead of crisp. Don’t skimp on this step!

Step 4:

Pop the fries into a preheated oven at 425°F. Bake for 15 minutes, then use a spatula to flip them carefully. This flip helps them brown evenly and get crispy on all sides.

Step 5:

Bake for an additional 10-15 minutes until the fries are golden, crispy on the outside, and tender inside. Keep an eye during the last 5 minutes—they can go from perfect to burnt quickly!

Step 6:

If you want that extra special touch, whip up a quick spicy yogurt dip by mixing Greek yogurt, sriracha, honey, and a sprinkle of chopped herbs. Serve alongside your fries for dunking heaven.

Variations & Tips

• For a salty twist, sprinkle a little grated Parmesan immediately after baking.
• Try swapping smoked paprika for curry powder or chili powder for a flavor kick.
• Soaking fries in cold water for 30 minutes before drying and cooking can help remove extra starch and boost crispiness.
• Use avocado oil if you want to fry instead of bake—heat it to 350°F and fry in batches till golden.
• If baking multiple sheets, rotate and switch positions halfway through cooking to ensure even browning.
• Don’t overcrowd your pan—leave enough space so fries crisp instead of steam.

How I Like to Serve It

Sweet potato fries make a fantastic side for weeknight burgers and grilled chicken, especially when paired with a tangy dip. They also shine as a snack during game day or movie night. During fall, I love adding a sprinkle of cinnamon sugar right after baking for a fun twist that tastes like autumn on a plate.

Notes

• Store leftover fries in an airtight container and reheat in a toaster oven or skillet to retain crispiness.
• You can swap cornstarch with arrowroot or potato starch if desired.

Closing: Once you’ve tried these crispy sweet potato fries, you might find yourself skipping regular fries altogether—and that’s a delicious kind of rebellion.