Crispy Sweet Potato Fries (Print)
Crispy-outside, tender-inside sweet potato fries with smoky seasoning. A healthy alternative to traditional fries.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1 pound), peeled
→ Oils & Fats
02 - 2 tablespoons olive oil
→ Spices & Seasonings
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground black pepper
06 - 1 teaspoon sea salt, plus more to taste
07 - 1/4 teaspoon cayenne pepper (optional, for heat)
# How to Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into evenly sized sticks, about 1/2 inch thick.
03 - In a large bowl, toss the sweet potato sticks with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and cayenne pepper (if using) until evenly coated.
04 - Spread the fries in a single layer on the prepared baking sheet, making sure they do not touch or overlap for maximum crispiness.
05 - Roast for 15 minutes, then flip each fry with a spatula. Roast for another 15 minutes, or until golden brown and crisp at the edges.
06 - Remove from the oven, sprinkle with extra sea salt if desired, and serve immediately.
# Expert Advice:
01 -
- The combination of smoked paprika and garlic creates an addictive savory-sweet flavor that store-bought fries can never match.
- These fries maintain their crispness longer than regular potato fries, which means less rushing to serve them before they go limp.
02 -
- Overcrowding the baking sheet will steam your fries rather than roast them, leaving you with sad, soggy results.
- Soaking the cut sweet potatoes in cold water for 30 minutes removes excess starch and dramatically improves crispness.
03 -
- The key to maximum crispness is patting the sweet potatoes completely dry after cutting them, as even a little moisture can create steam in the oven.
- Line your baking sheet with parchment paper rather than foil, as the parchment prevents sticking without reflecting too much heat onto the bottom of the fries.