Crispy, golden and packed with flavour – here sweet potato fries are oven-baked to perfection.
Ever tried to oven-bake a batch of perfectly golden, crunchy sweet potato fries, but always seem to end up with a disappointing pile of floppy orange sadness? Don’t worry, we’ve all been there. The trick to ensure no more soggy fries? A little cornflour (cornstarch) magic, understanding that – like many of us – the fries need space, and some patience to let them do their crisping thing before you flip them over. The space thing is really important, as if the fries are piled on top of each other they’ll steam instead of crisp. And don’t skip the cornflour as you need this to create the beautiful crunchy coating as it absorbs moisture from the potatoes. As well as space, the fries need a little rest after all that oven work, so let them be for 5 minutes before you dive in.
Because the fries are oven-baked, there’s no stove-hovering, no deep-frying, no stove-splattering, no excessive amounts of oil and no big cleanup. What you will have, though, is amazingly crunchy fries that are so delicious they’ll be lucky to make it from baking tray to serving plate.
I love to dunk the fries in my spicy gochujang mayo, homemade ranch or garlic aioli … but the choice is yours. The fries make a mean side for any burgers or my Southern “Fried” Baked Chicken Strips. If there are leftovers (which I strongly doubt), they will keep for up to 3 days. Just give them a quick reheat in the oven or air fryer before serving.
Why do my sweet potato fries turn out soggy?
The trick is to avoid overcrowding the tray. If the fries are piled on top of each other, they’ll steam instead of crisp. Also, don’t skip the cornflour (cornstarch) – it helps create that crispy coating.
Can I make the fries in an air fryer?
Yes! Air fry at 200°C (400°F) for 15–18 minutes, shaking the basket halfway through.
What other seasonings can I use?
Feel free to switch up the flavours! Try cajun seasoning, garlic powder or a sprinkle of parmesan after baking.
Can I cut the fries in advance?
Yes, but store them in cold water in the fridge to stop them from browning. Just be sure to pat them completely dry before baking.
Hot Tips
Cut evenly – Uniform fries cook more evenly, so aim for similar thickness.
Space them out – Overcrowding makes them soggy. Use multiple trays if needed.
Don’t flip too soon – Flipping too early stops them from crisping properly.
For extra crispiness – Increase the oven temperature by 10°C (25°F) for the last 5 minutes of baking.
What are some great recipes to serve the fries with?
I love these fries with the following:
Southern “Fried” Baked Chicken Strips
Southern Fried Chicken Burgers
Crispy Chicken Burgers with Honey Mustard Coleslaw
Juicy Homemade Beef Burgers
Air Fryer Beef and Bacon Burger
Crispy Sweet Potato Fries
These oven-baked Crispy Sweet Potato Fries are an easy, flavour-packed side or snack. Lightly coated in cornflour (cornstarch) for crunch, seasoned to perfection, and paired with a deliciously spicy gochujang mayo, this is the ultimate way to enjoy sweet potatoes.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 3 large sweet potatoes, sliced into 1 cm (1/2 inch) thick fries
- 1½ tbsp cornflour (cornstarch)
- 1 tbsp sweet paprika
- 1 tsp salt
- ¼ tsp cracked black pepper
- 3 tbsp olive oil
SERVING SUGGESTIONS FOR DIPPING
- Gochujang mayo (pictured)
- Ranch
- Garlic aioli
- Sriracha mayo
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Place the sweet potato fries on a large baking tray with the cornflour, paprika, salt and pepper. Toss to coat. It’s best that the baking tray is not lined, as this will produce crispier sweet potatoes – although I often line it for speed of cleanup and the results are equally delicious.
- Add the olive oil and toss again until coated.
- Spread the fries out across the tray so they are not touching. Use two trays if you need to. Bake for 25 minutes, turning once halfway through.
- Remove from the oven and allow to sit for 5 minutes to allow them to firm up a little.
- Serve with your dipping sauces of choice and enjoy!
Notes
Make Ahead
You can cut the sweet potatoes in advance and store them in cold water in the fridge for up to 24 hours. Just dry them completely before baking.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Pop them back in a hot oven or air fryer for 5–7 minutes to crisp up again. They are best made and eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides, Snacks
- Method: Oven
- Cuisine: Modern
