Oven-Roasted Sweet Potato Fries
10 ingredients or less
3medium sweet potatoes, peeled
2 tsp (5 g)cornstarch
2 tsp (10 mL)vegetable oil
1 tsp (2 g)onion powder
1 tsp (1 g)dried oregano
½ tsppaprika powder
Make your own
- Preheat the oven to 430°F (220°C). Cut the sweet potatoes into ½ inch (1 cm) thick fries, cutting each piece in similar thicknesses so they cook evenly.
- Optional step: soak in cold water for 5 minutes. Then drain and dry well using a clean kitchen cloth.
- Transfer to a parchment-lined baking tray and toss in the cornstarch to coat. Then add the remaining ingredients and toss again.
- 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 28 - 30 minutes, or until golden, flipping once halfway. Serve with your favourite dip, and enjoy!
- Best if enjoyed it immediately.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Let us know what you think
Nutrition per serving
Calories 226 kcal
|Total fat||4.8 g|
|Saturated fat||0.7 g|
|Trans fat||0.0 g|
|Total carbs||43.2 g|
|Dietary fiber||6.5 g|
|Total sugars||8.3 g|
|Added sugars||0.0 g|
|Vitamin A||1397 μg RAE|
|Vitamin B6||0.4 mg|
|Vitamin B12||0 μg|
|Vitamin C||5.0 mg|
|Vitamin D||0 μg|
|Vitamin E||1.3 mg|
|Vitamin K||13 μg|
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.