📝 About This Recipe
Elevate the classic fast-food side with these perfectly balanced Sweet Potato Fries, featuring a shatteringly crisp exterior and a tender, velvety center. Unlike traditional deep-fried versions, these are tossed in a signature cornstarch-herb coating and oven-roasted to achieve that elusive crunch without the grease. A hint of smoky heat and a touch of sweetness make these fries an irresistible upgrade to any meal.
🥗 Ingredients
Main Ingredients
- 3 pieces Large Sweet Potatoes (peeled and cut into 1/4 inch thick sticks)
- 2 tablespoons Cornstarch (essential for maximum crunch)
- 3 tablespoons Extra Virgin Olive Oil (or avocado oil for a higher smoke point)
Spiced Seasoning Blend
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Chili Powder (adjust for heat preference)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme
The Dipping Sauce
- 1/2 cup Mayonnaise (full fat provides the best flavor)
- 1 tablespoon Maple Syrup (pure Grade A syrup)
- 2 teaspoons Sriracha
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place two large rimmed baking sheets inside the oven while it heats; hot pans ensure the fries start crisping the moment they touch the surface.
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2
Peel the sweet potatoes and slice them into uniform matchsticks, roughly 1/4 inch thick and 3-4 inches long. Uniformity is key for even cooking.
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3
Place the cut potatoes into a large bowl of cold water and let them soak for at least 30 minutes. This removes excess surface starch, which is the secret to a non-soggy fry.
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4
Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Any remaining moisture will create steam and soften the fries.
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5
In a small bowl, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and dried thyme.
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6
Place the dried potatoes back into a dry bowl. Sprinkle the cornstarch mixture over them and toss vigorously until every fry is lightly and evenly coated in a thin white film.
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7
Drizzle the olive oil over the coated potatoes and toss again. The oil should hydrate the cornstarch, creating a thin paste on each fry.
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8
Carefully remove the hot baking sheets from the oven. Spread the fries across the two sheets in a single layer, ensuring they do not touch. Overcrowding will cause them to steam rather than roast.
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9
Bake for 15 minutes, then remove the pans and use a spatula to flip the fries carefully. Rotate the pans between the top and bottom racks.
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10
Bake for another 10-15 minutes until the edges are browned and the fries feel firm to the touch. Keep a close eye during the last 5 minutes as sweet potatoes can burn quickly due to their sugar content.
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11
While the fries bake, whisk together the mayonnaise, maple syrup, sriracha, and lime juice in a small ramekin to create the dipping sauce.
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12
Turn off the oven and crack the door open, letting the fries sit inside for 5 minutes. This 'curing' step helps them crisp up further as the air circulates.
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13
Remove from the oven, sprinkle with an extra pinch of kosher salt while hot, and serve immediately with the maple-chili dip.
💡 Chef's Tips
Soak your cut potatoes in cold water for at least 30 minutes to remove surface starch; this is the number one secret to crispiness. Always use two baking sheets to avoid overcrowding; if the fries touch, they will steam and become limp. Don't skip the cornstarch! It creates a microscopic textured surface that traps oil and heat for a crunchier bite. Wait to add extra salt until immediately after they come out of the oven so the salt adheres to the hot oil. If you have an air fryer, you can cook these at 380°F for 12-15 minutes, shaking the basket halfway through.
🍽️ Serving Suggestions
Pair with a juicy Wagyu beef burger topped with caramelized onions. Serve alongside a cold, crisp Pale Ale or a refreshing Hibiscus Iced Tea. Use as a base for 'Sweet Potato Nachos' by topping with black beans, avocado, and lime crema. Great as a side for a grilled portobello mushroom sandwich for a vegetarian feast. Serve as a late-night snack with a side of creamy garlic aioli or honey mustard.