Sweet Potato Fries Crispy (Printable)
Crispy and tender oven-baked sweet potato fries with smoky paprika and garlic seasoning.
# Ingredient List:
→ Sweet Potatoes
01 - 2 large sweet potatoes, peeled (approximately 1.32 pounds)
→ Oil & Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper (optional)
→ For Serving (optional)
08 - Fresh chopped parsley
09 - Ketchup or aioli
# Steps:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice sweet potatoes into evenly sized sticks about 1/2 inch thick.
03 - Place the sweet potato sticks in a large bowl. Add olive oil, sea salt, black pepper, smoked paprika, garlic powder, and cayenne pepper if desired. Toss thoroughly to ensure even coating.
04 - Spread the seasoned fries in a single layer on the prepared baking sheet, ensuring they do not touch.
05 - Bake for 15 minutes at 425°F.
06 - Remove from oven, flip fries, then return to bake for an additional 10 to 12 minutes until edges are golden and crisp.
07 - Allow fries to cool for 2 to 3 minutes. Optionally, sprinkle with fresh parsley and serve with ketchup or aioli.
# Expert Advice:
01 -
- They come together in under 40 minutes with almost no fuss, and your kitchen doesn't smell like a deep fryer for three days afterward.
- The smoked paprika and garlic powder combination tastes deliberately complex, like you spent hours perfecting the seasoning, but you didn't.
- You can make them on a weeknight and feel like you're eating something indulgent without the guilt.
02 -
- Soaking the cut fries in cold water for 30 minutes before seasoning removes excess starch and is genuinely the difference between limp and properly crispy.
- Spacing matters enormously; if they're touching even a little bit, they steam rather than roast, and you lose that textural contrast completely.
03 -
- Pat the fries completely dry after soaking and seasoning; any moisture clinging to them will steam instead of crisp.
- Don't open the oven door before the 15-minute mark unless you absolutely have to; every time you do, you let heat escape and add a few minutes to your cooking time.