Baked Sweet Potato Fries

There's something about the smell of sweet potatoes crisping in the oven that fills a kitchen with pure comfort—golden, caramelized edges releasing that earthy sweetness mixed with smoke. I stumbled onto this recipe one evening when I had a handful of sweet potatoes and was craving something with real texture, not just soft and mushy. The trick that changed everything for me was coating them in cornstarch before oil, which I learned almost by accident when I grabbed the wrong container. Now these fries are something I make whenever I want to feel like I've done something special with the simplest ingredients.

I made these for a small dinner party last spring, and my friend Sarah—who's usually skeptical of anything labeled "healthy"—went back for thirds. She kept asking what made them different, and when I told her about the cornstarch trick, she actually took notes. That moment stuck with me because it was proof that good food doesn't need to be complicated or sound fancy to win people over.

Ingredients

• Sweet potatoes (2 large, about 600 g): Look for ones that feel firm and heavy for their size—the older ones have more natural sugars and caramelize beautifully.
• Cornstarch (1 1/2 tsp): This is the secret to crispy edges; it absorbs moisture and helps create that textured exterior.
• Olive oil (2 tbsp): Good quality here makes a difference in both flavor and crispness.
• Smoked paprika (1 tsp): Adds depth and a subtle smoky warmth without overpowering.
• Garlic powder (1/2 tsp): Distributes seasoning evenly; fresh garlic would burn at this heat.
• Sea salt and black pepper: Season generously—these are your base flavors.
• Mayonnaise (1/2 cup): Use a good brand you actually like, because it's the foundation of the aioli.
• Fresh garlic (2 cloves): Mince it fine or use a microplane for a smoother, more integrated flavor in the aioli.
• Lemon juice (1 tbsp fresh): Bottled won't give you that bright pop—squeeze it fresh.
• Dijon mustard (1/2 tsp): Just enough to add a subtle tangy note and emulsify the aioli.

Instructions

Heat your oven and prep your space:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper—this makes cleanup easy and prevents sticking. A hot oven is essential because it creates that initial sear that locks in crispness.

Coat the fries with cornstarch:

Toss your cut sweet potato sticks in a large bowl with the cornstarch until every piece is lightly dusted. This step might seem odd, but it's what transforms them from ordinary to restaurant-quality crispy.

Season and oil:

Drizzle the olive oil over the cornstarch-coated fries, then scatter the smoked paprika, garlic powder, salt, and pepper on top. Toss everything together until the fries are evenly coated and no cornstarch remains in the bottom of the bowl.

Arrange on the baking sheet:

Spread the fries in a single layer, making sure they're not touching or overlapping. This breathing room is crucial—crowded fries steam instead of crisp.

First bake:

Pop them in the oven for 15 minutes, then pull out and flip them with a spatula. The undersides should already be turning golden.

Finish baking:

Return them to the oven for another 12 to 15 minutes until the edges are deeply browned and crispy. You'll see wisps of steam escaping—that's a good sign.

Make the aioli while fries bake:

In a small bowl, whisk together the mayonnaise, finely minced garlic, fresh lemon juice, and Dijon mustard. Taste it, season with salt and pepper, then refrigerate until serving time so the garlic flavors meld.

Finish and serve:

Pull the fries from the oven, taste one (carefully—they're hot), and add a pinch more salt if you'd like. Serve them hot alongside the cold, creamy garlic aioli for dipping.

Save to Pinterest

One rainy afternoon, my partner came home to the smell of these fries and just stood in the kitchen doorway, eyes closed, breathing it in. They said it smelled like happiness, which I know sounds dramatic, but it's stuck with me. Sometimes the best recipes aren't about impressing anyone—they're about the small moments when food becomes comfort.

The Cornstarch Secret

I'll be honest—I discovered this by accident when I reached for what I thought was flour and grabbed cornstarch instead. The result was fries with crispy, almost chip-like edges that shattered when you bit into them, while the inside stayed soft. Cornstarch absorbs moisture differently than flour, creating a faster, more dramatic crust. If you can't use cornstarch, arrowroot powder works beautifully as a gluten-free alternative with nearly identical results.

Perfecting the Aioli

The aioli is forgiving, which I love, but a few things make it genuinely excellent. Fresh garlic matters more than you'd think—pre-minced garlic tastes flat and chemical by comparison. A microplane makes the garlic almost melt into the mayonnaise, creating a smooth, integrated sauce rather than chunky bits. The lemon juice is your brightness; it cuts through the richness and keeps the aioli from feeling heavy.

Making It Your Own

This recipe is a canvas, honestly, and the best versions I've made are the ones where I've played with it a little. Roasted red pepper in the aioli is stunning, or fresh herbs like dill and tarragon if you're feeling fancy. A pinch of cayenne in the fries themselves adds a quiet heat without announcing itself, while smoked salt on top of everything adds another layer of flavor.

• Try adding a pinch of cayenne pepper to the fries seasoning for subtle heat that builds with each bite.
• Fresh herbs like chives, dill, or tarragon stirred into the aioli create entirely different flavor profiles.
• A grind or two of smoked salt sprinkled on top just before serving takes the whole thing to another level.

Save to Pinterest

These fries have become my go-to when I want something that feels indulgent without requiring much skill, and tastes like you've actually tried. The garlic aioli is the part people always remember, though—it's creamy, garlicky, and somehow makes everything taste better.

Recipe FAQs

→ How can I make the fries extra crispy?

Soaking cut sweet potatoes in cold water for 30 minutes removes excess starch. After drying thoroughly, toss them with cornstarch before baking for enhanced crispiness.

→ Can I make a vegan version of the garlic aioli?

Yes, replace mayonnaise with vegan mayonnaise to keep the aioli creamy while maintaining a plant-based profile.

→ What is the best way to bake the fries evenly?

Arrange fries in a single layer spaced apart on parchment-lined baking sheets. Flip halfway through baking to ensure even crisping and browning.

→ How long does it take to prepare and bake these fries?

Preparation takes about 20 minutes, and baking takes approximately 30 minutes, totaling around 50 minutes to enjoy.

→ What spices complement the sweet potato fries?

Smoked paprika, garlic powder, sea salt, and black pepper provide a balanced smoky and savory flavor profile that enhances the natural sweetness.