Making Crispy sweet potato fries at home has completely changed how I think about side dishes. These crispy, golden fries have that addictive crunch on the outside with a fluffy, sweet interior that beats any restaurant version. I’ve tried countless methods over the years, and I’m sharing both my favorite fried and baked versions that actually get crispy and stay that way.
The secret to amazing sweet potato fries lies in the preparation technique. Unlike regular potatoes, sweet potatoes contain more moisture and natural sugars, which can make them soggy if you don’t handle them right. This recipe walks you through the exact steps I use to get that crispy exterior every single time, whether you choose to fry or bake them.
Both methods produce incredible results, but they each have their own advantages. The fried version gives you that classic crispy texture with a light, crunchy coating, while the baked version offers a healthier alternative that’s still wonderfully crispy when done correctly.
Table of Contents
Simple Ingredients
For Fried Sweet Potato Fries:
- 4 medium sweet potatoes (orange or red variety)
- 2/3 cup cornstarch
- 6 cups vegetable oil
- 2 teaspoons salt (plus extra for seasoning)
- 3/4 teaspoon pepper (plus extra for seasoning)
- Chopped parsley for garnish (optional)
For Baked Sweet Potato Fries:
- 4 medium sweet potatoes (orange or red variety)
- 4 tablespoons olive oil
- 3 tablespoons cornstarch
- 1/2 teaspoon salt (plus extra for seasoning)
- 1/4 teaspoon pepper (plus extra for seasoning)
- Cooking spray
- Chopped parsley for garnish (optional)
Equipment Needed:
- Sharp knife for cutting
- Large pot for boiling (fried version)
- Deep fryer or heavy pot for frying
- Candy thermometer
- Large bowl for ice bath
- Baking sheet and foil (baked version)
- Paper towels for draining
- Tongs or spatula for flipping
How To Make Crispy Sweet Potato Fries
Fried Sweet Potato Fries Method:
- Prep the Potatoes. Wash and peel your 4 medium sweet potatoes. Cut them into 3/8 inch wide sticks, trying to keep them as uniform as possible for even cooking.
- Rinse and Boil. Rinse the cut fries in cold water twice, discarding the water between each rinse. This removes excess starch. Boil the fries in water for 4 minutes until they’re slightly tender but not mushy. Immediately transfer them to an ice bath to stop the cooking process.
- Make the Batter. In a bowl, mix 2/3 cup cornstarch with an equal amount of water to create a smooth batter. Season this batter with 2 teaspoons salt and 3/4 teaspoon pepper, stirring well to combine.
- Coat the Fries. Dip each fry into the batter, making sure it’s well coated. Let them rest on paper towels for 2 minutes to allow the batter to set slightly.
- Heat the Oil. Heat your vegetable oil to 350°F in a heavy pot or deep fryer. Use a candy thermometer to monitor the temperature accurately.
- Fry in Batches. Fry the sweet potato fries in small batches of 7-15 pieces, depending on your pot size. Break up any clusters and prevent sticking by gently moving them around. Cook for 5-7 minutes until golden brown and crispy.
- Drain and Season. Remove the fries and place them in a single layer on paper towels to drain excess oil. Season immediately with additional salt and pepper while they’re still hot. Garnish with chopped parsley if desired.
Baked Sweet Potato Fries Method:
- Prepare Potatoes. Wash, peel, and cut your sweet potatoes into 3/8 inch wide sticks, keeping them uniform for even baking.
- Season and Coat. Mix the salt, pepper, and cornstarch in a bowl. Dredge each fry in this mixture until well coated, then toss everything with olive oil until evenly coated.
- Arrange for Baking. Place the coated fries in a single layer on a foil-lined baking sheet that’s been sprayed with cooking spray. Make sure the fries don’t overlap.
- Bake and Flip. Bake at 400°F for 15 minutes until golden. Using tongs, flip each fry and bake for another 10 minutes until crispy and golden brown.
- Final Seasoning. Season with additional salt and pepper to taste while hot. Add chopped parsley if desired.
Dipping Sauces for Sweet Potato Fries
Sweet potato fries pair beautifully with various dipping sauces. I love making different options to complement their natural sweetness:
Classic Aioli: Mix mayonnaise with minced garlic, lemon juice, and a pinch of salt. This creamy sauce balances the sweet fries nicely.
Honey Mustard: Combine equal parts honey and Dijon mustard with a splash of apple cider vinegar. The tangy-sweet combination works wonderfully.
Spicy Mayo: Mix mayonnaise with sriracha, lime juice, and a touch of garlic powder for a kick that contrasts the sweet potato’s natural flavor.
Maple Chipotle: Blend maple syrup with chipotle peppers in adobo sauce for a smoky, sweet, and spicy combination that’s incredible with sweet potato fries.
Cinnamon Sugar Butter: For a dessert-like treat, mix melted butter with cinnamon and a touch of brown sugar. This turns the fries into something special.
Tips For Sweet Potato Fries
- Choose the right potatoes – medium-sized orange or red sweet potatoes work best for frying and baking
- Keep cuts uniform – similar-sized fries cook evenly and look more appealing
- Don’t skip the cornstarch – it creates the crispy coating that makes these fries special
- Maintain oil temperature – use a thermometer to keep oil at 350°F for consistent results
- Work in batches – overcrowding the pan lowers oil temperature and creates soggy fries
- Season while hot – salt and seasonings stick better to warm fries
- Serve immediately – sweet potato fries are best enjoyed fresh and hot
- Use parchment paper – for baked fries, parchment prevents sticking better than foil alone
Flavor Variations
I love experimenting with different seasonings to change up the flavor profile:
Cajun Style: Add cayenne pepper, paprika, garlic powder, and oregano to your seasoning mix for a spicy Southern twist.
Herb Crusted: Mix dried rosemary, thyme, and garlic powder with your cornstarch coating for an aromatic version.
Parmesan Garlic: Toss hot fries with grated Parmesan cheese, garlic powder, and Italian herbs.
Cinnamon Sugar: After cooking, toss with a mixture of cinnamon and brown sugar for a dessert-like treat.
Curry Spiced: Add curry powder and turmeric to your seasoning mix for an exotic flavor profile.
Mexican Style: Season with chili powder, cumin, and lime zest, then serve with lime wedges.
How to Store
Fresh sweet potato fries are always best, but you can store leftovers if needed:
Refrigerator Storage: Keep cooked fries in an airtight container for up to 3 days. They’ll lose some crispiness but still taste good.
Reheating: Reheat in a 400°F oven for 5-8 minutes to restore some crispiness. Avoid microwaving as it makes them soggy.
Freezing: You can freeze the cut, blanched fries before coating and frying. Freeze them in a single layer on a baking sheet, then transfer to freezer bags. They’ll keep for up to 3 months.
Make-Ahead Tips: For the fried version, you can complete steps 1-4 earlier in the day and fry them when ready to serve. For baked fries, cut and season them ahead, then bake when needed.
Frequently Asked Questions
Why do my sweet potato fries turn out soggy? Soggy fries usually result from too much moisture or oil that isn’t hot enough. Make sure to rinse and dry the potatoes well, and maintain proper oil temperature.
Can I make these without cornstarch? Cornstarch is crucial for the crispy coating. You can substitute with potato starch, but regular flour won’t give the same results.
What’s the best oil for frying? Vegetable oil, canola oil, or peanut oil work well because they have high smoke points and neutral flavors.
How do I know when the oil is ready? Use a candy thermometer to check that oil reaches 350°F. If you don’t have one, drop a small piece of batter into the oil – it should sizzle immediately.
Can I use an air fryer? Yes! Cook at 380°F for 12-15 minutes, shaking the basket halfway through. You may need to work in batches depending on your air fryer size.
Why do I need to boil them first for the fried version? Boiling partially cooks the sweet potatoes, ensuring they’re tender inside while the batter creates a crispy exterior. This prevents undercooked centers.
Print
Crispy Sweet Potato Fries
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
For Fried Sweet Potato Fries:
- 4 medium sweet potatoes (orange or red variety)
- 2/3 cup cornstarch
- 6 cups vegetable oil
- 2 teaspoons salt (plus extra for seasoning)
- 3/4 teaspoon pepper (plus extra for seasoning)
- Chopped parsley for garnish (optional)
For Baked Sweet Potato Fries:
- 4 medium sweet potatoes (orange or red variety)
- 4 tablespoons olive oil
- 3 tablespoons cornstarch
- 1/2 teaspoon salt (plus extra for seasoning)
- 1/4 teaspoon pepper (plus extra for seasoning)
- Cooking spray
- Chopped parsley for garnish (optional)
Instructions
Fried Sweet Potato Fries Method:
- Prep the Potatoes. Wash and peel your 4 medium sweet potatoes. Cut them into 3/8 inch wide sticks, trying to keep them as uniform as possible for even cooking.
- Rinse and Boil. Rinse the cut fries in cold water twice, discarding the water between each rinse. This removes excess starch. Boil the fries in water for 4 minutes until they’re slightly tender but not mushy. Immediately transfer them to an ice bath to stop the cooking process.
- Make the Batter. In a bowl, mix 2/3 cup cornstarch with an equal amount of water to create a smooth batter. Season this batter with 2 teaspoons salt and 3/4 teaspoon pepper, stirring well to combine.
- Coat the Fries. Dip each fry into the batter, making sure it’s well coated. Let them rest on paper towels for 2 minutes to allow the batter to set slightly.
- Heat the Oil. Heat your vegetable oil to 350°F in a heavy pot or deep fryer. Use a candy thermometer to monitor the temperature accurately.
- Fry in Batches. Fry the sweet potato fries in small batches of 7-15 pieces, depending on your pot size. Break up any clusters and prevent sticking by gently moving them around. Cook for 5-7 minutes until golden brown and crispy.
- Drain and Season. Remove the fries and place them in a single layer on paper towels to drain excess oil. Season immediately with additional salt and pepper while they’re still hot. Garnish with chopped parsley if desired.
Baked Sweet Potato Fries Method:
- Prepare Potatoes. Wash, peel, and cut your sweet potatoes into 3/8 inch wide sticks, keeping them uniform for even baking.
- Season and Coat. Mix the salt, pepper, and cornstarch in a bowl. Dredge each fry in this mixture until well coated, then toss everything with olive oil until evenly coated.
- Arrange for Baking. Place the coated fries in a single layer on a foil-lined baking sheet that’s been sprayed with cooking spray. Make sure the fries don’t overlap.
- Bake and Flip. Bake at 400°F for 15 minutes until golden. Using tongs, flip each fry and bake for another 10 minutes until crispy and golden brown.
- Final Seasoning. Season with additional salt and pepper to taste while hot. Add chopped parsley if desired.
Notes
- Choose the right potatoes – medium-sized orange or red sweet potatoes work best for frying and baking
- Keep cuts uniform – similar-sized fries cook evenly and look more appealing
- Don’t skip the cornstarch – it creates the crispy coating that makes these fries special
- Maintain oil temperature – use a thermometer to keep oil at 350°F for consistent results
- Work in batches – overcrowding the pan lowers oil temperature and creates soggy fries
- Season while hot – salt and seasonings stick better to warm fries
- Serve immediately – sweet potato fries are best enjoyed fresh and hot
- Use parchment paper – for baked fries, parchment prevents sticking better than foil alone
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg