Crispy {Baked} Sweet Potato Fries

After much experimentation and failed attempts at baked, yet crispy sweet potato fries, I finally came across the trick on pinterest! Thank you The Art of Doing Stuff for the help! 🙂


This recipe is kind of hard for me to show you exact measurements because the size of sweet potatoes is never consistent. Because, you know, your large sweet potato could really by my small, and visa versa. So make sure you give it a good eyeballing it and guess as you go!

But be sure to not add as much cornstarch as I did…mine were too coated.

Also, space the fries out just a tad bit more that I did too. Circulate that air for crispy fries!!! 🙂

Always learning!…and eating! 🙂


Crispy {Baked} Sweet Potato Fries

from The Art of Doing Stuff


  • sweet potatoes cut until medium strips (I used 3 large sweet potatoes)
  • cornstarch (I used 1 tablespoon)
  • olive oil (I used about 2 tablespoons)
  • salt, to taste
  • fresh ground black pepper, to taste


  1. Preheat the oven to 425°F.
  2. Slice the sweet potatoes.
  3. Place them in bag and sprinkle in the cornstarch.
  4. Shake the bag until covered.
  5. Place the cornstarch covered fries on a baking sheet.
  6. Drizzle them with enough olive oil to cover them completely, but just lightly. We aren’t fry-baking them!
  7. Spread them evenly on the baking sheet leaving enough space between them for air to circulate (otherwise you’ll have soggy fries)….it might take two baking sheets.
  8. Bake for 15-25 minutes until golden brown.


  1. Mmm, love sweet potato fries. Have you heard of cutting the fries up, steaming them for about 5 minutes, then tossing them in the oven on a cookie sheet? It makes them crisp on the outside and soft on the inside. I’ve tried it with regular taters, but not sweet ones but now I really want to go buy a sweet potato and try it out… right now!

    1. Hi April! I hate to hijack this post, LOL, but I had to immediately let you know that steaming and baking in the oven will not work with Sweet Potato Fries. They’re a completely different animal than a regular potato and it’s truly almost impossible to get them crispy. If you read somewhere it’ll work, they’re lying to you. The Internet is a big fat liar by the way. The way I developed (shown with beautiful pics by Caroline) these fries is the only way I’ve found to get them crispy and trust me … I did a *lot* of research batches! Good luck! ~ karen

  2. do you think i could put olive oil in the bag and toss them like i did with the cornstarch? it would be much more consistent for me (i tend to have a heavy hand when it comes to pouring anything) or would that just mess up the cornstarch layer?

  3. I tried these a week or so ago (same recipe) and it was an epic fail 🙁 I think I used too much cornstarch and mine were also closer together on the pan. I wanted them crispier to I put them back in the oven and of course half of them ended up too dark and icky. I was SOO bummed. A friend suggested adding flour into the cornstarch…because they were also a little too cornstarchy tasting. So next time, flour with a lil cornstarch and olive oil…more spread out on the pan…hope that leads to better tasting a looking sweet potato fries for me :/ Yours look much prettier!

  4. OH my goodness! Seriously, I can’t tell you how much I love sweet potato fries and how many times I’ve smoked up our kitchen trying to make them in the oven. Granted, burned sweet potato fries are crispy, but not in the intended way. 🙂 Love this post!

  5. So is the cornstarch the trick? I’ve made sweet potato fries so many times and they are always tasty, but never crispy. I also heard that if you bake the fries on a cooling rack that is set on top of a baking sheet they will turn out crispier… rather than setting them directly on a baking sheet. I haven’t tried that yet, though. 🙂

  6. Hi – This recipe caught my eye but we eat “Paleo” no grains, no dairy no pulses so corn starch is no go. We eat a lot of sweet potatoe and I use a little yam flour. Delia uses semolina to crisp things up.

  7. This is great, I’ve had the same problem.. really looking forward to try this, thanks so much! I’ve had the same problem when making butternut squash in the oven, I reckon it will work with them too 🙂

    Ps. Lovely blog!

  8. I will try the cornstarch and will give mine some more space next time! Like others who have left comments, I have had trouble with the crispy aspect.

  9. I made these last night along with homemade black bean burgers – which no one touched for about five solid minutes because they were all scarfing fries and demanding to know where I was hiding the rest. These were seriously the best sweet potato fries I’ve ever made. Thank you, thank you, thank you!

  10. Ladies, I am a novice and this wass my maiden voyage. I cut my sweet potatoes american fry style cut less or about 1/4 inch. I am not a big fan of salt on sweet potatoes so I got creative and put one 1 tsp cornstarch, 1/2 tsp of G&H light all natural sugar & stevia blend and 1/2 tsp of cinnamon to my oiled potatoes in a steel bowl and stirred with my hand. Baked no broiling time needed and YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  11. I just baked a batch, and they stuck to the sheet! I’ve tried oiling the sheet for the second batch, so hopefully that will help. Maybe I actually added too much oil to the fries in the first place. We’ll see on this one.

    1. Uh oh. I’ve never had trouble with this recipe. Let me know how the second batch turned out! I hope they were delicious!

  12. I made these last night and they were so good! I had attempted before and it was a soggy mess, so thanks to you, it worked this time! The tip on spreading them out on the baking sheet I think was the winner. Great recipe!

  13. Sweet potatoes have a high sugar and water content making them very different from the starch laden potatoes we use for fries. Coating the sweet potatoes in a starch powder like corn, rice or tapioca and creating full airflow by suspending on a rack are the best way to go. The blanching(pre cooking)method does not work with sweet potatoes, unfortunately a different set of chemical reactions. The sweet potato fries bough either at a restaurant or in the frozen section of the grocery store have a coating of some sort of starch(s) to aide in the crisping(along with some other chemicals). Lower temps also help in the evaporation of the water and the sugars do not caramelize at lower temps. Just some thoughts.

  14. I “sautéed” sweet pot fries in a cast iron skillet, them whacked them in a hot oven to finish. Not greasy or cornstarchy, just crispy and delish!

  15. Just made these and they are horrible. they burnt really bad. the cornstarch makes them burn quickly and they are still not cooked all the way inside. maybe i need to adjust something?

    I ate them all anyways:)

    1. Hi Jeannette, I’m sorry to hear that. I’ve made these fries more than I’d like to admit and they always turned out beautifully for me. I’m not sure what went wrong. Is it possible that they weren’t cut thin enough? I’m glad you ate them anyway, though. 😀

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