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Easy Baked Sweet Potato Fries (Perfectly Crispy Every Time!)

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika, garlic powder. Pesach recipes and menu planner

Pareve

Sweet potato fries often come out of the oven soft and limp. These bake up crisp at the edges and tender inside, seasoned with paprika, garlic powder, black pepper and an optional pinch of cayenne.

The Secret to Crispy Fries

Soak the cut sweet potatoes in cold water for at least 30 minutes to remove surface starch, then dry them completely before tossing with oil and seasoning. Cut them to an even thickness so they cook at the same rate, and spread them out in a single layer with space between the pieces; crowded fries steam instead of crisping. For extra crunch, run them under the broiler for the last 2 to 3 minutes, watching closely.

Kosher Notes

These fries are pareve, so they go with any meal. They’re especially good alongside grilled chicken, burgers or steak, or with fish.

Serving and Reheating

Serve them with a tahini and honey dipping sauce, garlic mayo or ketchup. Leftovers keep for 3 days in the fridge; reheat in a 400°F oven for 5 to 7 minutes to bring back the crispness.

Easy Baked Sweet Potato Fries (Perfectly Crispy Every Time!)
Transform ordinary sweet potatoes into perfectly crispy fries with this foolproof method. The secret is all in the prep work.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 142
Ingredients Method Notes

Ingredients
  

  • 2 pounds sweet potatoes medium sized, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon cayenne pepper optional, for heat

What I use for this recipe

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Method
 

  1. Cut sweet potatoes into 1/4-inch thick fries, keeping them as uniform as possible for even cooking.
  2. Place cut fries in a large bowl and cover with cold water. Let soak for 30-60 minutes to remove excess starch.
  3. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  4. Drain the soaked sweet potatoes and pat completely dry with clean kitchen towels. This step is crucial for crispiness.
  5. In a large bowl, combine olive oil, kosher salt, paprika, garlic powder, black pepper, and cayenne if using.
  6. Add the dried sweet potato fries to the bowl and toss until evenly coated with the oil and spice mixture.
  7. Arrange fries in a single layer on the prepared baking sheets, making sure they don't overlap. Use both sheets if needed.
  8. Bake for 15 minutes, then flip each fry and continue baking for 10-15 minutes until golden brown and crispy on the edges.
  9. Remove from oven and let cool for 2-3 minutes before serving. Season with additional salt if desired.

Notes

For extra crispy results, turn on the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning. Store leftovers in the refrigerator for up to 3 days and reheat in a 400°F oven for 5-7 minutes to restore crispiness. These fries pair wonderfully with tahini-honey dipping sauce or simply served alongside grilled meats.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 142
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 298mg 13%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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