I Finally Got Sweet Potato Fries Crispy — Here’s How (original) (raw)
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These oven-baked Sweet Potato Fries are simple, flavorful, and crispy enough to satisfy any fry craving—no deep fryer required! Once you get the method down, you’ll never buy frozen fries from the grocery store again.
The best sweet potato fries come right from your own oven!
When they are crunchy outside and tender inside, sweet potato fries are near the top of my all-time favorite comfort foods (along with Roasted Sweet Potatoes).
I especially adore these baked sweet potato fries because they’re healthy, easy, and can be paired with just about any main dish.
Like these Homemade Fries, they are:
- Magically crispy on the outside and perfectly seasoned.
- Every bit as good as restaurant-style sweet potato fries.
- Less messy, easier, and better-for-you than deep fried sweet potato fries.
I don’t know about you, but by the time I’ve finished cutting sweet potatoes into sticks, I don’t want to wait for them to soak in water, then drain and dry them.
I want to pop them into the oven at 400 degrees F and call it a day.
That’s this recipe: easy-peasy!
5 Star Review
“We made this recipe for the second time tonight! The egg white trick really does help to crisp them up.”
— Angie —
Ingredients and Substitutions
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Sweet Potato. Rather than the somewhat blank canvas that white potatoes create, sweet potatoes are slightly sweet and richly flavored all on their own.
- Egg Whites + Olive Oil. Our easy, secret duo of ingredients that works together to make the BEST crispy sweet potato fries every time. (If you’d like to make the sweet potato fries vegan, you can omit the egg white and use an additional tablespoon of oil instead. Just note they may not achieve quite the same level of crispy goodness.)
- Seasonings. I use a combination of curry powder, salt, pepper, garlic powder, and cayenne pepper. It’s the ideal mix of heat and sweet.
Step-By-Step Instructions
Whisk the Egg White (photo 1). In a large mixing bowl, whisk the egg white until foamy.
Cut the Fries (photo 2). Slice the sweet potatoes into fry-shaped sticks about ¼- to ½-inch wide and 3 inches long. Try to keep them as uniform as possible so they bake evenly.
Season (photo 3). Drizzle the fries with olive oil. In a small bowl, mix the curry powder, salt, black pepper, garlic powder, and cayenne. Sprinkle over the fries and toss until evenly coated. Spread the fries onto the baking sheets in a single layer. Do not overcrowd—this is key for crispiness.
Bake (photo 4). Bake at 400 degrees F for 20 minutes. Remove from the oven and flip the fries using a spatula. Rearrange into a single layer again. Switch the positions of the pans (top rack to bottom and vice versa).
Finish Baking (photo 5). Return to the oven and bake for another 10 to 15 minutes, until the fries are crisp on the outside and tender inside. Some edges will be dark—that’s a good thing! Remove from the oven and sprinkle with a pinch of additional salt. Garnish with fresh herbs if desired and serve immediately. ENJOY!
More Seasoning Suggestions
You can use this method for oven-roasted sweet potato fries with any of your favorite spice combos. Here are a few to try:
- Curry. My go-to and the version you’ll see in this sweet potato fries recipe. Curry’s warmth is delicious paired with the natural sweetness of sweet potatoes.
- Chipotle. Swap in 1/2 teaspoon of ground chipotle chile powder for the curry powder and cayenne pepper called for in this recipe. Smoky and so addictive.
- Spicy. Turn things up a notch by increasing the amount of cayenne pepper to 1/4 teaspoon. A little paprika is a nice touch too.
- Italian. Omit the curry powder and cayenne pepper, and use 1 teaspoon of Italian seasoning instead. Top the finished fries with a little freshly grated Parmesan (like these Parsnip Fries) for a delicious final touch.
- Classic. Simple salt and black pepper make an excellent, always satisfying everyday option. A dash of onion powder is a nice traditional seasoning choice too.
What to Serve With Sweet Potato Fries
These oven-baked sweet potato fries use egg white to get the exterior extra crispy. Easy recipe with no soaking required!
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- 1 egg white use 1 additional tablespoon oil if you prefer the fries vegan
- 2 pounds 2 large or 3 medium sweet potatoes scrubbed and dried, peels on
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon curry powder* optional, for flavor
- ¼ teaspoon garlic powder optional, but highly recommended
- ⅛ to ¼ teaspoon cayenne pepper optional, for heat
- Chopped fresh chives or parsley optional, for garnish
Position racks in the upper and lower thirds of your oven. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Place the egg white in the bottom of a large mixing bowl. Briskly whisk until it is foamy.
Cut potatoes into fry-shaped sticks that are about ¼- to ½-inch wide and 3-inches long. Make the pieces as uniform as possible so that the fries bake evenly. Place the fries in the bowl with the egg white as you go.
Drizzle the fries with the oil.
In a small bowl, stir together the curry powder, salt, black pepper, garlic powder, and cayenne.
Sprinkle the spices over the fries. Toss to coat the fries evenly. Try to get them to be as evenly moistened and seasoned as possible.
Spread the fries onto the baking sheets, dividing them evenly between each. Make sure the fries are not crowded, or they will steam and not crisp up.
Bake the sweet potato fries for 20 minutes.
Remove the pans from the oven, then flip the fries over (I recommend using a large spatula—scoop the fries in big sections, then use a fast turn of your wrist).
Rearrange the fries back into a single layer to make sure they are not overlapping. If any look like they are browning too quickly, keep these towards the center or front of the baking sheet (the back of the oven tends to be the hottest).
Return the pans to the oven, switching their positions on the upper and lower racks.
Continue baking until the fries are crisp and brown on the outside and tender on the inside. The ends may look very dark on some of the fries, and you’ll see lighter brown spots in a few places. This will take about 10 to 15 additional minutes, depending on your oven and what size you cut the fries.
Remove from the oven. Sprinkle with a pinch of additional salt. Serve immediately.
Adapted from Run Fast Eat Slow.
TO STORE: Refrigerate leftover fries in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm fries on a baking sheet in the oven at 350 degrees F until hot.
TO FREEZE: Lay the fries in a single layer on a baking sheet, and freeze until solid. Transfer the fries to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.
* SEASONING NOTE: Don’t miss more seasoning ideas for sweet potato fries in the main body of the post (above the recipe card).
Serving: 1(of 4)Calories: 267kcalCarbohydrates: 47gProtein: 5gFat: 7gSaturated Fat: 1gPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 32216IUVitamin C: 5mgCalcium: 75mgIron: 2mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!