Baked Sweet Potato Fries Recipe
Let’s Talk About Baked Sweet Potato Fries
Alright, settle in — I’ve got a soft spot for sweet potato fries. It started a few years back when I tried making them instead of bagged oven chips for my fussy little brother (the bloke asked for ketchup and a side of sarcasm, mind you). Ever since, I’ve been churning out trays of these crispy, orange beauties. Sometimes I do it just so the house smells like roasting sweet potatoes – cheap therapy, if you ask me.
Why I Always Come Back to This Recipe
I make this recipe whenever I feel the week creeping up on me (these go great with leftover everything). My family actually cheers — I’m not even kidding — when I announce sweet potato fries for dinner, which I suspect is less about my cooking and more about the dip situation. And honestly, if you’ve ever had the frustration of ending up with limp fries, I feel you; I’ve burnt, undercooked, and even sort of glued them to a sheet pan before dialing it in. On the flip side, these are sweet enough that, for a while there, my mum thought I was hiding brown sugar in the seasoning.
Gather Your Stuff – Ingredients (plus Substitutes)
- 2 large sweet potatoes (sometimes I use 3 small ones if that’s all that’s left aiming for about a pound or two in total – go by eye)
- 2–3 tablespoons olive oil (I’ve swapped in avocado oil when I’ve run out, and it’s fine)
- 1 heaping teaspoon cornstarch (or arrowroot powder; Nana swore by cornstarch, but use potato starch if you’ve got it in the cupboard)
- 1/2 teaspoon smoked paprika (or cayenne for kick—I once doubled it and, let’s just say, the fries left a mark)
- 1/2 teaspoon garlic powder (can skip if you’re not into it, or try onion powder instead, which is kind of subtle)
- Salt & black pepper, to taste (honestly, I’m generous with salt; the sea salt flakes are nice but basic iodised salt will do)
Optional: A sprinkle of dried herbs (like rosemary) right at the end, or a dash of parmesan if you want to fancy things up last-minute.
How To Make ‘Em (Or At Least How I Do It)
- Fire up your oven — Preheat to 220°C (425°F). Hotter is better for crispiness, but don’t go wild or they’ll char, trust me. Line a big old baking tray with parchment paper; if you forget this bit, you’ll regret it later when you’re scraping off lost fries.
- Peel & chop — Peel the sweet potatoes, or leave the skin if you’re not fussed about rustic charm (just give ‘em a good scrub first). Slice into fries, about the width of your finger, or whatever feels right – just try to keep ‘em roughly the same size so they cook evenly. If they’re super uneven, some will be shoe leather before the rest are done.
- Toss with the good stuff — In a big bowl, throw in your fries, drizzle oil, add the cornstarch, paprika, garlic powder, and a generous shake of salt and pepper. Hands work best for mixing—might get messy, but it’s part of the fun (this is where I sneak a taste but don’t tell anyone). Don’t worry if the cornstarch looks weird at first, it disappears as they bake.
- Spread ’em out — Lay the fries out on your tray. Seriously, give them space; if they’re piled up, they’ll steam and become a bit sad and soggy. If you run out of room, grab a second tray or sacrifice a few (snack for the chef?).
- Into the oven — Bake for 15 minutes, then give them a flip with a spatula or, dare I say, your bare hands if you’re quick (I may have learned not to do this…hot). Bake another 12-15 minutes (so around 27-30 total). Watch closely near the end — ovens can be fickle. You want deep orange-brown edges and a soft but sturdy middle.
- Out and Rest — Let them sit a few minutes on the tray after baking! They’ll crisp up a bit as they cool. Sprinkle with fresh herbs or parmesan if you fancy, or just get right into them.
Random Notes That Might Actually Help
- The secret, after years of mild heartbreak, is the cornstarch — just a little gets them crispy without needing loads of oil.
- If you leave the fries to soak in water for 30 minutes beforehand, they might crisp even more. Sometimes I remember, sometimes I don’t, and they’re still good.
- I’ve found parchment is better than foil. Foil makes ‘em stick weirdly. No clue why, but there you go.
Tweaks I’ve Tried (and the One That Didn’t Work)
I’ve tossed the fries with curry powder (especially good with mango chutney on the side), and once tried maple syrup and chili flakes…a bit strange, honestly. My partner swears by swapping half the potatoes for carrots, which gives it a neat twist, but I think carrots burn more (just keep an eye out). I wouldn’t recommend coconut oil unless you like things sweet—made the batch taste a bit like dessert for dinner. Not my cup of tea but—who’s to say?
Do You Really Need Fancy Equipment?
A good sharp knife helps. I do have a cheap mandoline (picked up at the local market)—works well, but fingers beware. Don’t have one? Use the old chop-and-hope method; it builds character and, sometimes, a slightly wonky fry that you end up calling ‘rustic’. Baking trays are obviously handy, but I once used two pizza tins and it still worked a treat.
How Long Do They Last (A Serious Question)
If you somehow have leftovers, you can store the fries in an airtight box in the fridge. They’re best eaten the day you make them – but if you must, reheat in a super hot oven and they’ll kind of perk back up. In my house, though, if they sit around more than 24 hours it’s some sort of miracle. Also, microwaving them is…not ideal, unless you like limp fries (no judgement).
What Do You Serve With These Anyway?
Personal favorite: giant bowl, splash of homemade garlic aioli, and a bit of Sriracha. My family always insists on a three-sauce setup: ketchup, ranch, and something spicy. Okay, and a cold drink (I miss Rick Stein’s cider pairings here’s his recipe list if you want dinner inspiration). Perfect with burgers, roast chicken, or, let’s be honest, eaten right from the tray while standing in the kitchen.
The Lessons I Had to Learn the Hard Way (Pro Tips)
- Don’t overcrowd the pan. I did once and everything steamed, not crisped. Sad times.
- I’ve tried rushing the bake at max heat. Result: burnt outsides, raw insides, and a dinner guest pretending to chew for way too long.
- Actually, leaving the skin on doesn’t affect crispness much – it saves time and has more fiber apparently?
FAQs: Real Chatty Answers
- Can I skip the cornstarch? Yeah, but they’re a tad less crispy. Still, totally edible—just different texture.
- Do I have to flip ‘em halfway? I’d say yes, unless lopsided fries are your thing. Actually, sometimes I forget, and just shake the tray, and they’re mostly fine.
- Can I use regular potatoes instead? Absolutely, though the bake time might be a bit shorter. Yukon golds are nice for this. There’s more info on Serious Eats if you’re into getting geeky.
- Can I freeze these fries? Technically yes, but they taste a bit off to me when reheated from frozen. They lose their mojo, but I’ve seen people do it, so you do you!
Honestly, give this a go. Even if your fries come out a bit odd the first time, they’ll still taste good, I promise. Besides, nothing says “home cooking” like a tray of fries disappearing before you even set the table (and the inevitable orange fingerprints everywhere after, ha!).
Ingredients
- 2 large sweet potatoes, peeled and cut into 1/4-inch thick fries
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons cornstarch
Instructions
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1Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
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2In a large bowl, toss the sweet potato fries with cornstarch until lightly coated.
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3Drizzle the olive oil over the sweet potatoes and season with salt, garlic powder, smoked paprika, black pepper, and cayenne pepper. Toss to evenly coat.
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4Arrange the sweet potato fries in a single layer on the prepared baking sheets, making sure they do not overlap.
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5Bake for 15 minutes, then flip the fries and bake for an additional 15 minutes or until crispy and golden brown.
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6Remove from the oven and let cool slightly before serving. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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