Crispy Baked Sweet Potato Fries

14 Jul

I am a sweet potato fry fan but have not been able to meet the challenge of the perfect balance between a tender center and crispy, crunchy outside in my from-scratch attempts – until now! The mystery has been revealed thanks to the info provided on The Art of Doing Stuff website, and this is my recipe considering the pointers provided by the site’s author, Karen – enjoy!

Time: 25 min + soak         Serves: 1+


  • 1 small sweet potato per serving
  • cornstarch
  • olive oil
  • seasonings of choice – I used salt & pepper

How to make it

  • Peel sweet potatoes and cut into uniform pieces about the size of medium fries (not thick steak fries or shoestrings). Let soak in a bowl of water for 1-4 hours (not mandatory but recommended).
  • Preheat oven to 425F.
  • Put about 1 tsp of cornstarch in a plastic bag and add pieces equalling about 1 potato. Twist the top of the bag so it forms a sort of balloon and shake around to distribute cornstarch. The potato pieces should be lightly dusted with cornstarch all over. Add more if needed.
  • Place dusted potato pieces onto a non-stick baking sheet in one layer, leaving a bit of room between. Repeat with remaining sweet potato.
  • Drizzle olive oil over potatoes – starting with about 1 tbsp. Season as desired. Use your hands to distribute oil & make sure they’re well coated. Add more oil as needed.
  • Rearrange on baking sheet, making sure to leave room between each one. The more space they have the crispier they’ll get.
  • Place in oven and bake for 15 minutes, or until desired crispness is reached.
  • These are delicious served with a variety of dipping sauces, from something as simple as honey to a Sriracha mayo or Horseradish Dipping Sauce.

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