Crispy Baked Sweet Potato Fries
Deliciously crispy baked sweet potato fries, a perfect snack or side dish.
Equipment
- oven
- baking sheets
- parchment paper
- Metal Spatula
Ingredients
Sweet Potatoes
- 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
- 1 tablespoon cornstarch
- 0.5 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- freshly ground black pepper Optional
- cayenne pepper Optional
- garlic powder Optional
Instructions
Cooking Instructions
- Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Transfer half of the uncooked fries to one baking sheet and the other half to the other baking sheet.
- Sprinkle the sweet potato fries with the cornstarch and salt. Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries and toss until coated evenly.
- Arrange your fries in a single layer and don't overcrowd. Bake for 20 minutes, then flip the fries.
- Arrange the fries in even layers again and return the pans to the oven, swapping their positions.
- Bake for 10 to 18 more minutes, or until the fries are crispy. Keep an eye on them to prevent burning.
- If desired, toss the baked fries with seasonings to taste. Serve warm!
Notes
These fries are best served fresh and hot, but leftovers keep well in the fridge for up to 4 days. To retain their crispness, reheat in an oven or toaster oven. Leftover fries make a great base for nachos. You can peel and slice the sweet potatoes up to 2 days in advance.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 12000IUVitamin C: 30mgCalcium: 30mgIron: 1mg
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