Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1/4-inch thick fries
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Pat sweet potato fries completely dry with a clean towel.
- Toss fries with cornstarch until lightly coated, then add olive oil, salt, paprika, and pepper — shake gently to coat evenly.
- Arrange in a single layer with space between each fry — overcrowding causes sogginess.
- Bake for 15 minutes, flip, then bake 10–12 more minutes until golden and crisp.
- Let cool 2–3 minutes before serving for optimal crispness.
Notes
- For extra-crispy fries, soak cut sweet potatoes in cold water for 15 minutes, then dry *thoroughly* before coating.
- Use cornstarch — it’s the secret to that restaurant-style crunch without deep-frying.
- Don’t skip the flip halfway through — ensures even browning on both sides.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 139 Kcal
- Sugar: 7g
- Sodium: 186mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
