With sweet potatoes in season, you might be wondering what to make from your harvest or craving a batch of crispy sweet potato fries you can make at home. These baked sweet potato fries, served with a tangy mayo-based dipping sauce, are simple to prepare and have the ideal balance of seasoning and crispness. In my household, two pounds of these fries disappeared in one sitting, so you may want to double the recipe. Scroll below the recipe card for notes on doubling, extra tips, and step-by-step photos to help you get perfectly crisp fries.
If you enjoy fall harvest recipes like this one, see the list of seasonal favorites below the recipe card.
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Crispy Sweet Potato Fries (baked)
marilynpeight
Pin Recipe
Equipment
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baking sheets
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cutting board
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chef’s knife
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mixing bowl
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measuring spoons
Ingredients
- 1 pound sweet potatoes 1 large sweet potato
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 teaspoon chili powder
- 1 tablespoon cornstarch scant
- olive oil for drizzling
Tangy Garlic Dipping Sauce:
- 1/2 cup mayonnaise
- 4 tablespoons ketchup
- several dashes paprika
- 1/4 teaspoon garlic powder optional, to taste
Instructions
Preheat the oven to 425°F:
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Peel and slice the sweet potato into thin fries about 1/4 inch thick. Toss the fries with olive oil, salt, pepper, and chili powder. Add the cornstarch and massage it into the fries until no white powder remains; this helps achieve extra crispness.
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Spread the fries in a single layer on a large baking sheet lined with parchment paper. Avoid overcrowding; if fries are piled together they will steam instead of crisp.
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Place the oven rack a slot or two away from the main heat source and bake for 20–25 minutes, until crisp. After 10 minutes, remove the pan and flip the fries so both sides crisp evenly. Continue baking until the edges begin to brown. Let cool slightly before serving.
Optional step:
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While the fries bake, whisk together the mayonnaise, ketchup, paprika, and garlic powder until smooth. Adjust garlic to taste. Serve alongside the fries for dipping.
Notes
Keep a close eye on the fries during the final 10 minutes of baking — they can go from crisp to burnt quickly.
Parchment paper makes removing the fries easy and helps prevent sticking.
Step-by-step photos and extra tips are provided below.
Equipment needed for these baked sweet potato fries:
- Baking sheets — parchment-lined sheets give the best results for easy removal and even crisping.
- Cutting board — useful for slicing the sweet potatoes into uniform sticks.
- Chef’s knife — a sharp chef’s knife makes cutting sweet potatoes safer and faster.
- Mixing bowl — to combine the fries with oil, seasonings, and cornstarch.
- Measuring spoons — for accurate seasoning measurements.
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Additional fall harvest recipes you may enjoy:
- Apple cinnamon pumpkin bread
- Steakhouse style sweet potatoes (slow cooker)
- Amish spiced apple pie
- Pumpkin spiced cupcakes with cream cheese frosting
- Amish apple cinnamon baked oatmeal
- Amish pumpkin whoopie pies
- Amish pumpkin custard pie
- Pumpkin spiced pancakes with buttermilk
Ingredients for these Crisp Sweet Potato Fries: 1 large sweet potato (about 1 pound), olive oil, cornstarch, chili powder, ground black pepper, garlic powder, and salt. For the dipping sauce: mayonnaise, ketchup, garlic powder, and paprika.
Notes for doubling this recipe:
To make 2 pounds of fries, double the ingredients and use two baking sheets so the fries have room to spread. Bake one sheet on the upper rack and one on the lower rack. At the halfway point, flip the fries and swap the pans between racks so both pans brown evenly.
Step 1–2: Cut the sweet potato into 1/4-inch fries. Toss with olive oil and seasonings, then add cornstarch and massage it in until fully absorbed. Spread the fries in a single layer on a parchment-lined sheet so they aren’t crowded.
Why spread the fries out?
If fries are overcrowded they steam instead of crisp. Give each fry space to roast evenly for a crisp exterior and tender interior.
Cornstarch — before or after oil?
You can add cornstarch before or after oil, but in testing the fries tossed with oil first and then massaged with cornstarch produced a slightly crisper result. Feel free to experiment to find your preferred method.
Step 3: Place the oven rack a slot or two from the main heat source and bake 20–25 minutes total. Flip the fries after about 10 minutes so both sides crisp and continue until edges begin to brown. Fries will crisp a bit more as they cool.
How do I know when the fries are done?
Timing varies with thickness and oven differences. These were crisp for us at 20–25 minutes. If you prefer softer fries, bake until fork-tender; for crunchier fries, bake until both sides show golden-brown edges.
Dipping sauce: The mayo-ketchup base with paprika and garlic is optional but delicious. Adjust garlic to taste — we like about 1/2 teaspoon of garlic powder for a pronounced garlic flavor.
Storage:
These fries are best fresh, but leftovers reheat well. Store in the refrigerator for up to 5 days and re-crisp in a hot oven or air fryer before serving.
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