Baked Sweet Potato Fries

Steps

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. If you have two baking sheets, use both — overcrowding is the enemy of crispy fries.

2. Peel the sweet potatoes and cut them into uniform sticks about 1/4 inch thick and 3 inches long. Consistency in size is critical — uneven fries cook unevenly.

3. Pat the sweet potato sticks completely dry with a clean towel. Surface moisture creates steam in the oven, which prevents crisping. This step makes the biggest difference.

4. Toss the dried sticks with olive oil and sea salt in a large bowl until every piece is evenly coated.

5. Spread the fries in a single layer on the prepared baking sheet with space between each fry. They should not be touching — crowded fries steam instead of roast.

6. Bake for 15 minutes, then flip each fry and bake for another 10-12 minutes until the edges are golden brown and crispy. Serve immediately while hot.

Why It Works

Sweet potatoes caramelize beautifully at high heat thanks to their natural sugar content. The key to crispy baked fries is eliminating moisture — drying them before oiling and giving them space on the sheet ensures the oven’s dry heat crisps the exterior while the interior turns soft and creamy. Olive oil has a high enough smoke point for this temperature and adds a subtle richness, while sea salt brings out the potato’s natural sweetness.

Tips

• Dry them thoroughly. This is the number one tip for crispy fries. Wet sweet potatoes will steam and turn soggy no matter what else you do right.
• Don’t crowd the pan. Give each fry breathing room. Use two baking sheets if needed. Touching fries trap steam between them and stay limp.
• Cut evenly. A fry twice as thick as its neighbor will be undercooked when the thin one is burnt. Take the time to cut consistently and everything finishes at the same time.