These Crispy Baked Sweet Potato Fries are a healthier alternative to traditional fries, baked to perfection with a golden crisp on the outside and a tender inside. Whether you’re serving them as a side dish, snack, or part of a burger night, they’re naturally gluten-free, vegan, and packed with nutrients like fiber and vitamin A. With just a few pantry spices and minimal oil, you’ll have restaurant-quality fries right from your oven.
Best Crispy Baked Sweet Potato Fries
Description
These Crispy Baked Sweet Potato Fries are the perfect snack for anyone looking to satisfy their cravings without the guilt. With a delicious balance of sweetness and spice, they come out perfectly crisp on the outside while staying tender on the inside. Pair them with a tangy dipping sauce or enjoy them on their own—either way, they’ll be a hit!
Ingredients
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel sweet potatoes and cut them into thin, even sticks (¼-inch thick).
- Soak the fries in cold water for 30 minutes (optional for extra crispiness), then pat dry thoroughly.
- Toss the fries in a large bowl with cornstarch until evenly coated.
- Add olive oil, paprika, garlic powder, pepper, and salt. Mix well.
- Arrange fries in a single layer on the baking sheet without overlapping.
- Bake for 15 minutes, flip the fries, and bake for another 10–15 minutes until crispy and golden brown.
- Sprinkle with extra sea salt and garnish with parsley if desired. Serve hot with your favorite dip.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Cholesterol 28mg10%
- Sodium 240mg10%
- Potassium 350mg10%
- Total Carbohydrate 28g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
📦 Storage Notes:
Store leftover fries in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer for best results—avoid microwaving, as they’ll lose their crisp.
