Sweet Potato Fries

Normally when I see the words “Oven Baked” in front of Sweet Potato Fries I’m prepared for disappointment. They’re rarely crispy and usually a little overcooked or seriously undercooked.

Trouble is that I don’t like deep frying food at all and will almost go out of my way to bake or grill food where I can. I was determined to find a way to make baked Sweet Potato fries that wouldn’t be a huge let down and I genuinely believe that this method will work for you too.

The things that do work, in my opinion, are the use of a little cornflour to help the outsides crisp up, the use of vegetable oil rather than olive oil and giving the fries space to cook. Oh and sticking to the timings shown below – they work for me and should work for you too.

Sweet Potato Fries

So easy to get wrong, but just as easy to get right. You don’t need a deep fryer to get crisp and tasty sweet potato fries, as this recipe proves.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: Side Dishes
Servings: 2
Calories: 374kcal


  • 500 g Sweet Potato
  • 1 tbsp Cornflour
  • 2 tbsp Vegetable Oil
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Smoked Paprika Pimentón


  • Pre-heat your oven to 200°C. Prepare one large or two smaller baking sheets by lining with heavy duty foil or foil-backed parchment (I use the latter). Spray the foil or parchment with cooking spray to help reduce the risk of the fries sticking later on.
  • Scrub the sweet potatoes to remove any excess dirt – you can peel them if you want but the skins add a lot of texture and there’s no harm in leaving them on.
  • Cut the sweet potatoes into chips of your preferred shape and size – I think that fairly thin cut fries around 5mm in size work well, but it’s up to you. The most important thing is to make sure that they’re the same size, so that all of the fries cook evenly.
  • Put the sweet potato fries into a large bowl and sprinkle over the cornflour. Mix well until every piece of sweet potato has a faint dusting – they don’t need to be thickly coated by any means. Discard any residual cornflour from the bowl.
  • Drizzle over the vegetable oil and sprinkle in the spices, then mix again until all the fries have a light coating.
  • Spread the fries out over the baking sheets making sure that they’re not crowded and that any steam has room to escape – you want to bake the fries, not steam them after all.
  • Put into the oven to bake. After 15 minutes turn all of the fries using tongs or a spatula to ensure they cook evenly on both sides, remembering to spread them out again after turning. If you’re using two baking sheets put them back in on the opposite shelf for the second half of cooking to ensure even baking.
  • Cook for another 10-15 minutes, until tender throughout and slightly golden on the outside. Turn the oven off and leave the door slightly open, but leave the baking sheets in the oven for a further 5 minutes or so. I never used to do this but saw several people recommend it online and it really does help them crisp up.
  • Serve and enjoy!


Estimated Values per Serving
of which Saturates2g
of which Sugars11g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

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