Main image of Crispy Oven-Roasted Sweet Potato Fries

Crispy Oven-Roasted Sweet Potato Fries

45 min




10 ingredients or less

It's safe to say that the sweet potato is my favourite kind of potato. These fries have the perfect amount of crispiness and flavour to them. Serve them with your favourite dipping sauces and enjoy snacking away!



45 min


15 min


30 min

Free from

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  • 3
    medium sweet potatoes, peeled
  • 2 tsp (5 g)
    arrowroot starch (optional)
  • 2 tsp (10 mL)
    vegetable oil
  • 1 tsp (2 g)
    onion powder
  • 1 tsp (1 g)
    dried oregano
  • ½ tsp
    paprika powder
  • ½ tsp

Dip ideas

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  1. Preheat the oven to 430°F (220°C).
  2. Cut the sweet potatoes into ½ inch (1 cm) thick fries. Try to cut the fries in similar thickness, so they will cook evenly.
  3. Soak the fries in cold water for about 5 minutes to remove the starch. This will help to get crispier fries.
  4. Drain, then dry the fries well using a clean kitchen cloth.
  5. Transfer the potatoes to a parchment-lined baking tray. Cover with arrowroot starch and massage into the sweet potatoes using your hands; this is optional but does help to crispen up the potatoes.
  6. Then cover with oil, onion powder, oregano, paprika powder, and salt and toss to coat.
  7. Divide the fries over two parchment paper-lined baking trays and spread them apart, leaving as much room as possible between the potatoes. If the potatoes are over-crowded on the tray, the steam inhibits them from crispening up.
  8. Bake in the centre rack of the oven for 20 minutes. Give it a stir, and then bake for another 10 minutes, or until golden. Enjoy them with your favourite dip!


  • Best if enjoyed it immediately.
  • Can store in an airtight container in the fridge for up to 2 days; it's recommended to re-heat in the oven to crispen the fries back up.

Let us know what you think

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

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Andreea - Nov. 29, 2021, 11:06 p.m.

Hi, can I substitute the cornstarch for tapioca starch? Thanks!

PUL Team - Dec. 1, 2021, 3:10 a.m.

Hi there, Andreea, we haven't tested it out, but we find that tapioca starch tends to give a gummier texture than other starches. This means that you may find the fries chewier rather than crispier. They should still be delicious (especially with dip!) though. Do let us know if you experiment with it 😊

Tiril - July 11, 2021, 2:08 p.m.

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.

Rachel - July 14, 2021, 10:08 p.m.

Mine got the crispiest when I baked them on foil instead of the parchment paper recommended. This made them cook faster and stick a little, but once I pried them loose, the texture was perfect.

PUL Team - July 16, 2021, 6:42 a.m.

Thanks for the tip, Rachel! We also find that cutting the pieces smaller and ensuring they're spread out on the pan works wonders. Do let us know if you give the recipe another try, Tiril ✨

Rachel - July 10, 2021, 3:26 p.m.

Love these! They get so nice and crisp using this method.