If there is one food that gets me through life, it’s the perfect thick and crispy sweet potato fries? Inside this post, I share my favorite thick and crispy sweet potato fries recipe, and it’s too good not to try.
Life isn’t complete without a good sweet potato fry. While I’m no stranger to the Alexia sweet potato fries, which are a lifesaver when you need to grab and dump. I don’t even need them because this recipe is so easy.
Whether you make them as a side to a burger, for your morning hash, or let them steal the show as in these sweet potato nachos, you really can’t go wrong. Sweet potato fries are one of my go-to batch cooking ingredients that I rarely go a week without.
If you need one recipe in your life, it’s these fries!
A Quick Hack
To make crispy sweet potato fries, skip salting until after cooking. Salt pulls moisture from foods, which can cause sogginess preventing the fries from getting crispy.
The Recipe
- 2-3 sweet potatoes, peeled
- 2 Tablespoons cornstarch {optional but adds a considerable amount of crispness}
- 2 tablespoons olive oil
- cayenne pepper, paprika, black pepper and/or garlic powder
- 1/2 teaspoon sea salt, to taste
Instructions
- Heat the oven to 425 degrees and line 2 large sheet pans with parchment paper.
- Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and toss them with cornstarch {optional}. Drizzle on olive oil and optional seasonings and toss again.
- Spread them out on two rimmed baking sheets and bake until brown and crispy on the bottom, about 20 minutes. Flip and crisp for 10-15 minutes on the other side.
- Remove and season generously with salt.
- You will know when the fries are done cooking when they change from glossy to matte in color.
