Ingredients
Scale
- 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