No need to fry when you can make these crispy baked sweet potato fries! Spicy and tangy and served with fresh cilantro they take sweet potato fries to a whole new level!
Sweet Potato Fries
What side dish do you mostly order at restaurants? Fries, right? I love french fries, especially if they are thin and crispy.
My husband always chooses sweet potato fries. The problem is that I think they are a little tricker to get right. Some restaurants do them perfect – thin, crispy and seasoned.
Some are more like wedges and while they are still good, they are not my fave.
These homemade sweet potato fries are my new favorite, they are everything I want in a sweet potato fry!
Ingredients for Crispy Baked Sweet Potato Fries
- Lime – I used one lime for this, but I think you could definitely up it to two. Slice the second one and roast it with the fries and then use it to drizzle at the end.
- Olive oil.
- Chili powder and cayenne powder. You could also use cumin.
- Cornstarch – this helps them crisp up.
- Sweet potatoes – I used two large sweet potatoes. Sweet potatoes vary so much in size, some are huge, some are small. You want to have about 1 cup of fries per person.
- Cilantro – not pictured. Sprinkled on at the end.
How to Make the Best Sweet Potato Fries
To get crispy fries you need high heat so preheat the oven to 450.
While the oven is preheating, scrub the potatoes. I don’t bother peeling them, but you can if you want to. If the potatoes are long, I first cut them in half crosswise so that the fries aren’t too long. Then cut them into small fries about 1/2 inch thick. The thinner they are the crispier they will get.
Place them in a bowl and toss with the cornstarch, chili powder and salt and pepper.
Drizzle the fries with the olive oil. Cut the lime in half and drizzle the lime juice over the fries. Toss to combine.
Another tip for making crispy baked fries is to spread them out. I used two baking sheets. If you crowd the fries they will steam and not get as crispy.
Brush the baking sheets with olive oil, or use a cooking spray, or use parchment paper. Spread the sweet potatoes out in a thin layer making sure they aren’t touching.
Drop the lime halves on the tray. If you are using an extra lime, lay the wedges on the tray too.
Roast for about 20-25 minutes. At the halfway point, use a spatula to make sure they aren’t sticking and to turn them a bit.
When they come out of the oven, sprinkle with chopped cilantro and squeeze the lime wedges over.
These spiced sweet potato fries were everything I hoped they would be! They were crispy, spicy, and tangy. Don’t skip the cilantro and fresh squeezed lime juice at the end, it really brightens them up.
Also the photos only show one lime being used, but I am going to put in the instructions to use 2. I think having the second one cut into wedges and then roasted would give you an even brighter lime flavor at the end.
Even more easy side dish recipes.
This Creamy Parmesan Rice is ready in about 30 minutes and is rich, buttery and cheesy!
Another go to at our house is these Garlic Smashed Potatoes – crispy, garlicky and so easy!
Don’t forget your instant pot! It makes the best quinoa pilaf in minutes!
Crispy Baked Sweet Potato Fries
- Preheat the oven to 450. Coat two baking sheets with olive oil, cooking spray or line with parchment.
- Wash and scrub sweet potatoes. Cut in half crossways and then cut into 1/2 inch fries.
- Place sweet potatoes in a bowl and toss with the cornstarch, chili powder, cayenne pepper, and salt and pepper.
- Add the olive oil and the juice of one lime to the potatoes and toss.
- Spread them out on two cookie sheets. Toss on the spent lime halves (from being juiced) and cut the other lime into wedges and add them to the pan.
- Roast for 20 to 25 minutes.
- Remove from the oven and sprinkle with the cilantro and squeeze the lime wedges over the fries.
This post was originally published in 2010 and has been updated for 2019.