Main image of Oven-Roasted Sweet Potato Fries

Oven-Roasted Sweet Potato Fries

45 min

Snack

Appetizer

Side

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!

Servings

Total

45 min

Prep

15 min

Cook

30 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 3
    medium 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 tsp
    paprika powder
  • ½ tsp
    salt

Dip ideas

Directions

  1. 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.
  2. Optional step: soak in cold water for 5 minutes. Then drain and dry well using a clean kitchen cloth.
  3. Transfer to a parchment-lined baking tray and toss in the cornstarch to coat. Then add the remaining ingredients and toss again.
  4. 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.
  5. Bake for 28 - 30 minutes, or until golden, flipping once halfway. 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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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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Sabrina - Jan. 25, 2023, 3:05 p.m.

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!

PUL Team - Jan. 30, 2023, 3:47 p.m.

Hey there, Sabrina, oh no! Thanks for taking the time to share and great catch. We're in the works of updating this recipe, and we reduced the cooking time to help avoid burnt fries. Cutting the pieces a tad bigger also helps too. Love the spice additions and happy baking 🤗

Reply
Matilda - Nov. 3, 2022, 9:26 p.m.

These were delicious! Indeed not so crispy (except for at the ends), but delicious nonetheless!

Reply
Mireia - June 11, 2022, 9:34 p.m.

Absolutely delicious and so easy to make!!

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Chloe - March 14, 2022, 11:18 p.m.

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.

PUL Team - March 15, 2022, 5:57 p.m.

Hey Chloe, so sorry to hear the fries burnt. Thanks for taking the time to share your experience with the recipe with us. We'll keep an eye out if others experience the same thing. In the meantime, we've added a note to the recipe to keep a closer eye on the oven. We appreciate you helping us improve, Chloe, thanks again 😊

Reply
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 😊

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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 ✨

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

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

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