These crispy sweet potato fries are a much healthier version of french fries and so addictive. This low fat recipe for sweet potato fries will be a big hit with the kids. These little guys are easy to make and exploding with antioxidant-rich vitamin A and also contain equally hefty doses of fiber and potassium.
These homemade sweet potato fries are so much healthier than the frozen fries you get from your local supermarket. Frozen sweet potato fries are a processed food, and we try to avoid them. Sweet potato fries are so easy to make, they take just minutes to prepare!
Why This Recipe Works?
- Super easy to make.
- Comes together in minutes.
- Readily available ingredients.
- A great side dish with so many meals.
- Sweet potatoes have many health benefits.
- Baked, not fried.
- The Best Sweet Potato Fries ever!!
This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.
- Sweet Potatoes – Have a mild, starchy and sweet flavor. Sweet potatoes are incredibly healthy for your body, as they are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.
- Kosher Salt – Salt brings out the delicious flavor of sweet potatoes when baking them. We use kosher salt for its coarse texture and pure, clean flavor. Sea salt can also be used for this recipe.
- Corn Starch – Coating the sweet potatoes in corn starch allows them to become crispy when being cooked, and retain that crispiness longer. If you don’t have corn starch available, you can use arrowroot powder as a substitute.
- Vegetable Oil – A little oil is needed to make these sweet potato fries crispy. You can use olive oil or canola oil as well.
How to make these Sweet Potato Fries:
Step 1: Prep It
- Pre-heat the oven to 425 degrees F. Arrange 2 racks to divide the oven into thirds. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2: Wash, Peel and Cut
- Wash and peel your sweet potatoes.
- First cut the sweet potatoes into thirds or quarters lengthwise, depending on it’s thickness.
- Next, lay the thirds or quarters that was just cut flat and make a second cut lengthwise into 1/4-inch-thick sticks.
Step 3: Mix and Combine
- In a large bowl, ziplock bag or directly onto your sheet pan, add sweet potatoes and dust with corn starch. Toss to thoroughly combine until all of the corn starch is absorbed into the potatoes. Corn starch will help keep the potatoes crisp by absorbing moisture and give it that “fried” texture we are looking for.
- Add the vegetable oil and salt, then toss to coat.
Step 4: Bake It
- Divide the sweet potatoes among the 2 prepared baking sheets and spread into single, even layers, leaving space around each fry.
- Bake until the fries are just starting to brown around the edges, about 15 minutes. Remove from oven and flip the fries over. Place back in the oven, rotating the sheet pans between racks.
- Continue to bake until the sweet potato fries are golden and crispy on the outside, 10-15 minutes.
These fries will crisp up a little more as they cool. Season with additional salt, cilantro or parsley, if desired.
- 2 lbs sweet potatoes (about 2-3)
- 3 tablespoons cornstarch
- 1/4 cup vegetable oil
- 3/4 teaspoon fine sea salt or kosher salt (use less if using table salt)
- Pre heat the oven to 425 degrees F. Arrange 2 racks to divide the oven into thirds. Line 2 rimmed baking sheets with parchment paper.
- Wash and peel your sweet potatoes. Cut the sweet potatoes into thirds or quarters lengthwise, depending on it's thickness. Lay the thirds or quarters that was just cut flat and make a second cut lengthwise into 1/4-inch-thick sticks.
- Place the sweet potato in a large zip-top plastic bag or bowl, add the cornstarch and salt and shake or toss to combine until all the starch is absorbed into the sweet potato.*
- Add the oil and salt and toss to coat.
- Divide the sweet potatoes among the 2 baking sheets and spread into a single, even layer, leaving space around each fry.
- Bake until some of the fries are just starting to brown around the edges, about 15 minutes. Remove the baking sheets from the oven. Using a flat spatula or turner, flip the sweet potatoes. Place back in the oven, switching the sheets between racks, and continue to bake until the fries are tender on the inside and crispy on the outside, 10-15 minutes. Your total baking time should be between 27-35 minutes.
- Season with additional salt, cilantro or parsley, if desired
*To evenly distribute cornstarch and prevent clumping, I use a sifter to dust sweet potatoes.
Nutrition Information:Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 276Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 83mgCarbohydrates: 30gFiber: 5gSugar: 6gProtein: 3g