Oven-Baked Sweet Potato Fries
Paprika-dusted sweet potato batons bake until tender inside with browned, lightly crisp edges.
Let’s make something lovely.
Sweet potatoes make a cheerful side with very little preparation. Cutting them into narrow, even batons helps the centers become tender while the edges have time to color.
These are an oven-baked interpretation of the photographed fries. A little cornstarch helps dry the surface, but the result is still softer than a deep-fried potato fry, especially after it cools.
Oven-Baked Sweet Potato Fries
What you’ll need
Fries
Let’s do this
- 1
Heat the oven
Heat the oven to 425°F/220°C. Line a large metal baking sheet with parchment rated for this temperature, or use a lightly oiled sheet.
- 2
Cut evenly
Cut the sweet potatoes into batons about 1/4 inch thick. Pat them thoroughly dry with a clean towel.
- 3
Coat the fries
In a large bowl, toss the batons with the cornstarch, paprika, and garlic powder until no dry clumps remain. Drizzle over the oil and toss again to coat evenly.
- 4
Bake with room to brown
Spread the fries in one layer with space between them, using a second tray if necessary. Bake for 15 minutes, turn the fries, and bake for 15–20 minutes more, until the centers are tender and the edges are browned. Watch closely near the end.
- 5
Season and serve
Sprinkle with the salt and pepper as soon as the fries leave the oven. Let them stand uncovered for 5 minutes, then serve.
Check ingredient labels for your needs.. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Keep the batons close in thickness so they cook at the same rate.
Crowding traps steam; two trays are better than a packed tray.
Serve promptly because sweet potato fries soften as they sit.
Refrigerate leftovers within 2 hours and use within 3 days. Reheat in a single layer at 400°F/205°C until hot throughout and the center reaches 165°F/74°C; the edges may regain some crispness.
