
Oven-Roasted Sweet Potato Fries
45 min
Snack
Appetizer
Side
10 ingredients or less
Servings
Total
45 minPrep
15 minCook
30 minFree from
Ingredients
-
3medium sweet potatoes, peeled
-
2 tsp (5 g)cornstarch
-
2 tsp (10 mL)vegetable oil
-
1 tsp (2 g)onion powder
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1 tsp (1 g)dried oregano
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½ tsppaprika powder
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½ tspsalt
Dip ideas
Make your own
Directions
- Preheat the oven to 430°F (220°C). Cut the sweet potatoes into ½ inch (1 cm) thick fries. Try to cut the fries in similar thicknesses so they cook evenly.
- Optional step: soak in cold water for about 5 minutes to remove the starch. Drain, then dry well using a clean kitchen cloth.
- Transfer to a parchment-lined baking tray. Cover with starch and massage into the sweet potatoes using your hands. Then drizzle with oil, onion powder, oregano, paprika powder, and salt and toss to coat.
- Divide over two baking trays, leaving as much room between the fries as possible. If over-crowded on the tray, they steam rather than roast.
- Bake for 20 minutes, stir, then bake for another 8 - 10 minutes, or until golden. Serve with your favourite dip, and enjoy!
Storage
- Best if enjoyed it immediately.
- Store leftovers in an airtight container in the fridge for up to 2 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Hey there! I noticed that in the video after the initial 20 minutes and flipping of the fries, you say to bake them for another 15-25 minutes, whereas in the written recipe it says another 8-10 minutes!
I did mine for about 20, then about 10-15 and some of them did burn a little, but I think I cut them too thin as well! I still give this recipe 5 stars because the non-burnt ones were lovely, both soft and crispy, and the flavoring was on point! I left the skin on and also added a little bit of garlic powder, parsley and cumin. Will definitely be making these again and making sure not to burn any this time!
These were delicious! Indeed not so crispy (except for at the ends), but delicious nonetheless!
Absolutely delicious and so easy to make!!
I was really excited about these but they burnt really bad (I missed my timer by one minute). Make sure to keep a good eye on them.
Hi, can I substitute the cornstarch for tapioca starch? Thanks!
I’ve tried all the tricks mentioned above and I still can’t manage to make my sweet potato fries crispy. Only soft. Still delicious though, just longing for that crispiness.
Love these! They get so nice and crisp using this method.