Beautifully seasoned sweet potato fries that are crispy, not chewy!
No par-boiling required, just toss strips of sweet potato in a few ingredients, and let the oven do the work.
Don't forget the the key ingredient for ensuring CRISPY fries - it's cornflour!
Sweet potato fries are totally different from regular fries, for a start they are baked not fried so a lot more nutritious and full of Vitamin A.
They have loads of flavour but sometimes end up chewy, rather than crispy... but not these ones!
These are crispy and perfect for dipping, extremely moreish and totally delicious.
The kids will eat these by the handful, so I always make sure to make plenty, with a good variety of dips. They disappear at BBQ's and make an easy weeknight tea with my baked chicken goujons or my ultimate double cheeseburgers so what are you waiting for, lets get cooking!
📋 What do we need?
- Sweet potatoes - These can be found at most supermarkets, try to choose large, firm ones
- Oil - I used Olive Oil but you can use Rapeseed, Vegetable or Sunflower Oil
- Cornflour - Cornflour (Cornstarch in the US) is the secret to making these 'crispy' sweet potato fries
📺 Watch how to make Crispy Sweet Potato Fries
Full recipe with detailed steps in the recipe card at the end of this post.
- Peel and slice the sweet potatoes into long thin strips.
- Then place them in a bowl with the cornflour, white pepper, salt, paprika and cumin and stir to coat.
- Place them on baking paper, spread evenly and drizzle with oil, then bake for around 25 mins.
- Remove from the oven and toss together with a little salt (optional), garlic salt, black pepper and parsley. Enjoy.
👩🍳PRO TIP Don't overcrowd the baking tray - aim for an even, single layer, so they crispy up nicely.
Beautifully seasoned and ready to eat, dip, dunk or shovel in my case... they are so good, make sure you make plenty!
Mayonnaise, Ketchup and special sauce (a mixture of ketchup, mayo and yellow mustard) are our dips of choice. What do you have with yours?
🍲 More fantastic Crispy Potato-Based Sides
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Crispy Baked Sweet Potato Fries
- 5 medium sweet potatoes - (about 800g/1.75lbs altogether)
- 2 tbsp Cornflour - (Cornstarch in USA)
- ½ tsp white pepper
- ¾ tsp salt - (use less if you don't want them too salty)
- 1 tsp paprika
- ½ tsp cumin
- 4 tbsp olive oil
- ¼ tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh parsley - finely chopped
- Preheat the oven to 200C (400f) and line a large baking tray with non-stick foil.
- Peel and slice 5 medium sweet potatoes. You want to cut them into long fingers approx 10mm x 10mm thick.
- Place sweet potato fries into bowl then add 2 tbsp of cornflour, ½ tsp white pepper, ½ tsp salt, 1 tsp paprika and ½ tsp cumin.
- Mix together until all the sweet potatoes have a nice coating of the cornflour mixture.
- Drizzle over 4 tbsp of olive oil and mix together to coat the fries in the oil.
- Transfer the coated fries onto the prepared baking sheet, try to esnure they don't touch or overlap if possible - as this will stop them getting crispy.
- Place in the preheated oven and bake for 25 minutes
- Tip into a bowl and toss with ¼ tsp salt (optional), ¼ tsp garlic salt, ½ tsp of cracked black pepper and 1 tbsp of finely chopped fresh parsley then serve.
You could just add ¼ tsp of salt into the mixture before they go into the oven, and then add more salt and garlic salt to taste when they're out of the oven if you prefer. Can I make them ahead? I wouldn't advise. For the best crispiness, these are best eaten straight from the oven. Ingredient swaps:
- Sprinkle with curry powder and finish with sliced chillies for a spicy versions
- Swap the sweet potato for carrot (or try my parmesan carrot fries)
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