Crispy Baked Sweet Potato Fries

Crispy Baked Sweet Potato Fries

Sweet potato fries have exploded in popularity over the last few years.  They have been around since the mid 19th century (file that away as “useless knowledge” 🙂

I’m sure many of us have attempted to recreate those fried morsels of delicousness at home with little to no success.  You fry them and they take forever and still never get crisp. You bake them and end up with sticks of mush.

Sweet potato fries are one of those healthier foods that when baked and crispy will trick your tastebuds into thinking you are having the real deal! The bonus with the baked fries?  You don’t feel like a dirty sack of grease after you eat!


After a lot of reading I found the secret:  Soak the starch out of them!  Yes, that’s right.  Soaking the potatoes for 1 to even 6 hours drastically improves the ‘bakability’ (is that a word?? 🙂 of the sweet potatoes.  And guess what–when you soak the starch you reduce the amout of carbohydrates! The surface starch is what makes your knife, cutting board and hands get that milky white film on them when slicing potatoes.  Soaking minimizes the amount quite a bit.

When I decided to soak them I tested them at 1 hour, 4 hour and at the 6 hour mark–all turned out wonderful!

I have made these 3 times now and my husband and I both love them!  Super crispy and delicious!!

Here is the step by step to having the best baked sweet potato fries at home!



2 Medium/large sweet potatoes

2T Cornstarch

2T Olive oil or coconut oil

Sea Salt- to taste



Peel a raw sweet potato with vegetable peeler and slice into strips (see the starch on the blade of my knife?  Thats what I was describing earlier)image3-6Next, slice them into french fry size strips.  Not too thick , not too thin.


Place sweet potato strips into a bowl of cold water and let sit 1-6 hours.


When you are ready to bake the fries, drain all the water from the bowl.  No need to pat them with a towel or anything, just drain well.  Then preheat your oven to 375* and prepare a baking sheet with non stick cooking spray or use parchment paper lightly sprayed with non-stick spray.  Both methods work very well!  I did it with and without parchment.

Next, get a large plastic bag and place 2T of cornstarch in the bottom.  Add in a hefty handful of the fries. Seal with air still inside the bag and shake to coat the potatoes.  Do not overdo the cornstarch or you will get a yucky mess and they will taste like cornstarch.  You want just enough to coat them.  Not cover them.  See the far right photo for an example.



Place the potatoes on prepared baking sheet, allowing them their “personal space” because no one likes to be crowded. 🙂  Plus, if you cram them all on the sheet together they won’t crisp.  They need room to breathe.


Drizzle the sweet potatoes with 2T of Olive oil.  You may use coconut oil if you like.  Any oil will do.


Then sprinkle on a little sea salt & pepper if you like.


Then pop those babies in the hot oven for 15 mins, remove and flip them over and bake for another 15-20 mins or until desired crisp is obtained.

Add a side of ketchup and enjoy!!

Nutrition Facts

Serving Size 4oz
Calories 125
Fat 5
Carbohydrate 19
Protein 1

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