Actually crispy seasoned sweet potato fries are tossed in a sweet and spicy seasoning mix and baked until golden brown. Ready in 30 minutes!
What did we do before sweet potato fries were sweet potato fries?! Back when the only option on the menu was regular fries? Which are delicious in their own crispy right, but are definitely a far cry from their orange sweet potato cousins.
Luckily, we don’t have to return to the dark fry ages because sweet potato fries are here to stay! And now they can easily be made at home so you can dig into their crispy glory any might of the week in just 30 minutes.
These actually crispy baked fries are packed with sweet potato flavor which is enhanced by a sweet and spicy seasoning blend made up of coconut sugar and cinnamon for sweetness, garlic powder for savoriness, and cayenne for a little kick! I hear you. Cinnamon and garlic in the same recipe!?
Trust me on this one. It is a life changing combo for the ages.
I’ve said it twice already, and I will say it again. These seasoned sweet potato fries are CRISPY straight outta the oven. Thanks to a little coating of starch before a touch oil and seasoning, they get golden and crisp on the outside while staying tender and soft on the inside.
Baked sweet potato fries are here and their crispy edges are here to stay!
How to make crispy baked sweet potato fries:
Start by slicing your sweet potatoes into thin fries. We are talking no larger than ¼ inch here. You can leave the skin off or keep it on. I usually keep it on because I am one part lazy and one part into the extra nutrition the skin adds to our fries.
The formula for perfectly golden crisp fries starts here: starch, oil, then seasoning. In that exact order.
So, add these perfect little sweet potato spears you just sliced into a zip top bag. Sprinkle in some potato starch and give ’em a good shake. Add in your oil and shake again. All we need to achieve maximum crispiness is 2 tablespoons of avocado oil. Finally toss in your spices and shake shake shake again!
Usually, this method is foolproof, but if your fries are less crispy than you dreamed, here are some troubleshooting tips:
Spray your baking sheet with oil before spreading out the fries. Every baking sheet is a bit different in terms of stickiness, so I recommend this step each time.
Check your oven temperature. Ovens are notorious for being a different temperature than you preheated them to. I have one of these simple oven temperature gauges and love it!
When in doubt, use more sheet pans. Make sure those fries are spread out and not touching. This lets the hot oven air circulate and get them nice and crispy.
Once the fries come out of the oven, let them sit on the sheet pan for 2-3 minutes to firm up before trying to take them off. Sometimes if you remove them too early, the gorgeous golden crust you just worked so hard to develop will stick to the pan and not the fry.
If all else fails, add more starch and oil. While not necessary most of the time, one tablespoon of each should do the trick!
Happy fry baking! AND EATING!Print
- 2 large sweet potatoes, cut into ¼ inch fries
- 2 tablespoons potato starch
- 2 tablespoons avocado oil
- 1 tablespoon coconut sugar
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- ⅛th teaspoon cayenne
- ½ teaspoon salt
- Preheat the oven to 400 degrees. Grab 2 sheet pans and spray them with nonstick oil.
- Add the fried to a zip top bag. Sprinkle in the starch and shake them until the starch coats all the fries. Add in the oil and repeat. Finally add in the spices and repeat again.
- Line the fries up on the baking sheets and bake for 25 minutes, or until the fries are golden brown. Remove them from the oven and let the cool on the sheet pans for 2-3 minutes and then serve.
- Serving Size: ¼ recipe
- Calories: 162
- Sugar: 25g
- Sodium: 330mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 0g
Keywords: crispy, garlic, gluten free, paleo, vegan, vegetarian, dairy free, healthy, oven, baked