Follow these tips and tricks and It is possible to have crispy, Oven Baked Sweet Potato Fries right at home! Follow these tips and tricks and you will have crispy sweet potato fries that your whole family will love!
Place sweet potato fries in a large bowl and cover with cold water. Soak for at least 60 minutes.
Pour 1 tablespoon oil on a large rimmed baking sheet and brush evenly with a pastry brush.
Place pan in the oven while the oven is preheating to 425 degrees.
Drain sweet potatoes from water and dry thoroughly.
In a gallon size bag, toss cornstarch with garlic powder, onion powder, and paprika. Add fries and toss to coat.
Carefully remove the heated pan from oven.
Take fries out of mixture, shaking off excess, and place evenly on baking sheet, being sure to leave space around each fry.
Bake for 20 minutes, then flip the fries, and bake for an additional 10 minutes.
Generously salt fries after they have cooked and serve.
Pro Tip: Cut up sweet potato fries the night before you plan to serve them (while you are prepping dinner the night before or meal-prepping for the week) and leave your sweet potato fries to soak in cold water in the fridge for up to 3-4 days.
Soaking the sweet potatoes is a MUST to remove excess starch from the potatoes, this tip will help tremendously in achieving crispy sweet potatoes.
Use a clean kitchen towel to really dry the fries well--you don't want ANY water left on your sweet potato sticks.
If you are making more than 4 servings, you will need to prepare 2 baking sheets, as you don't want your fries to be over-crowded and steam on the baking sheet.
Be sure to use canola, vegetable, peanut, or coconut oil to cook these sweet potato fries, as those oils have a high smoking point which is necessary when baking at such a high temperature. Olive oil is not recommended for this recipe.
I peel my sweet potatoes for even texture but feel free to leave the peel on fries.
Remember--do not salt until AFTER baking fries.
Use any seasonings you like in the coating--just be sure it is salt-free.