My father has a green thumb, and his home garden is amazing. Recently, he sent me home with a bag of sweet potatoes – newly dug up from his garden. Of course, there’s nothing better than sweet potato fries baked in the oven. (If I had a deep fryer, I would most try frying them in oil, but since I don’t, the oven is the way to go for me.)
The key to baked sweet potato fries is to cut them into larger chunks. I noticed the fries that I sliced too thinly burned, and although I personally love fries a little burnt, they aren’t for everyone. So I highly recommend that you cut larger fries.
I tossed the sliced potatoes with cornstarch to help make them be crispy, but this step is optional. They will still taste delicious without it.
This is a wonderful side dish to any meal! Enjoy!
Baked and Crispy Sweet Potato Fries
- 3 large sweet potatoes, peeled and sliced
- 1 tbsp cornstarch (optional)
- 1 tbsp extra-virgin olive oil
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- Preheat the oven to 425 degrees F. Spray a baking tray with olive oil. (You can also use parchment paper for easy clean-up.)
- Peel and slice your sweet potatoes into 1/4-inch to 1/2-inch wide strips.
- Toss the sweet potatoes with cornstarch, salt and pepper (to taste), garlic powder, paprika, and cinnamon. Toss until the fries are lightly coated.
- Next, toss the sweet potatoes with just enough olive oil (about 1 tablespoon) to coat them. There should be no visible cornstarch powder left.
- Spread the sweet potatoes in a single layer on your oiled baking tray. (You may need to cook them in batches if your baking tray isn't large enough).
- Bake in the oven for 15 minutes. Then using kitchen tongs, flip them to the other side and cook for 10 minutes more. They should be nicely browned and crispy when they come out. If they still look soggy, cook them for a little bit longer.
- Enjoy alone, or dipped in ketchup.