Sweet Potato Fries

Ingredients

• 454 g (1.00 lb)sweet potatoes, washed and cut into 6 mm (¼-inch) matchsticks
• 22.5 ml (1.50 tbsp)olive oil
• 10 ml (2.00 tsp)cornstarch
• 2.5 ml (0.50 tsp)garlic powder
• 2.5 ml (0.50 tsp)smoked paprika
• 2.5 ml (0.50 tsp)black pepper, freshly cracked
• 1.25 ml (0.25 tsp), or more to tastesea salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line a baking tray with baking parchment or a silicone mat.

2. 2

   Rinse and dry

   Rinse the sweet potatoes under cold running water until the water runs clear. Drain them on kitchen paper and pat them thoroughly dry, then transfer them to a large mixing bowl.

3. 3

   Season the potatoes

   In a small bowl, whisk together the cornstarch, garlic powder, smoked paprika, black pepper and salt. Drizzle the olive oil over the sweet potatoes and toss to coat. Sprinkle over the cornstarch mixture and toss again until evenly coated.

4. 4

   Arrange and bake

   Spread the potatoes in a single layer on the prepared tray, leaving space between them as best you can. Use a second tray if needed for better crisping. Bake for 12 minutes, then flip the potatoes with a spatula. Taste and adjust the seasoning if needed, and serve hot.

What are sweet potato fries?

Sweet potato fries are batons of sweet potato cooked until tender inside and browned at the edges. This oven-baked version uses cornstarch and a spiced coating rather than deep-frying.

Sweet potatoes are enjoyed in many cuisines, so this recipe doesn’t depend on one particular origin story. Its appeal is in the contrast between the naturally sweet potato and the savoury garlic, pepper and smoked paprika.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 25g carbs, 5g fat.

The sweet potatoes provide most of the carbohydrates, while olive oil supplies most of the fat. The fries contain little protein, so serve them alongside a protein-rich main and vegetables to round out the plate.

Why the coating matters

Cornstarch: whisking it with the spices helps distribute the fine powder evenly over the fries. It contributes to a drier, crisp-edged surface as the potatoes bake.

Olive oil: tossing the potatoes with oil first gives the dry coating something to cling to and helps the pieces brown.

Dry the potatoes well

Rinsing removes surface starch, and the recipe calls for continuing until the water runs clear. After draining, pat the matchsticks thoroughly dry before adding the oil.

Spacing: arrange the pieces in one layer with as much room between them as possible. If the tray is crowded, use a second one so the fries are less likely to steam.

Cut and coat evenly

Uniform matchsticks: aim for pieces about 6 mm thick so they cook at a similar pace. Thicker and thinner pieces on the same tray can finish at different times.

Tossing: coat the potatoes with oil before adding the cornstarch mixture, then toss again until the powder is spread across the pieces rather than clumped in one spot.

Check the texture as they bake

The method specifies 12 minutes of baking before flipping the fries. Use a spatula to turn them gently, then check their tenderness and browning before serving.

Ovens and cut sizes can vary, so use the recipe’s visual and texture cues alongside its stated time. The fries are best served hot, when their edges are at their crispest.

Serve them while hot

These fries make a side for burgers, sandwiches or grilled food. A tangy dip can complement the sweet potato and smoky seasoning.

For a more balanced plate, pair them with a protein-rich main and a fresh salad or cooked vegetables.

Recipe notes & tips

• Pat the rinsed matchsticks very dry before coating them.
• Cut the potatoes to a similar thickness so they cook more evenly.
• Whisk the cornstarch and seasonings together before sprinkling them over the potatoes.
• Leave gaps between the fries on the tray, using a second tray if necessary.
• Taste after baking and add more salt if needed.
• Serve the fries hot for the best texture.

Variations

• Extra smoky: add a little more smoked paprika to the seasoning mix.
• Herby: toss the cooked fries with finely chopped fresh herbs before serving.
• Spicier: add a pinch of chilli powder to the cornstarch mixture.
• Peppery: increase the freshly cracked black pepper to taste.
• Dipping sauce: serve with a tangy yoghurt-based dip on the side.

Common mistakes to avoid

• Damp potatoes: they can turn soggy; pat them thoroughly dry after rinsing.
• Uneven cuts: pieces may cook at different rates; aim for matchsticks of similar thickness.
• Clumped seasoning: whisk the dry ingredients together first, then toss them evenly through the potatoes.
• Crowded tray: the fries may steam instead of browning; spread them out or use a second tray.
• Skipping the flip: the fries may brown unevenly; turn them with a spatula after 12 minutes.
• Serving them later: the edges soften as the fries stand; serve them hot.

How to store

Refrigerate leftover fries in a sealed container for up to 3 days. Reheat them in an oven or air fryer until hot; they may be softer than when freshly baked.

Frequently asked questions