baked sweet potato fries

whisk and heels - baked sweet potato fries - 3web

Okay, while the rest of the world is busy giving up their favorite things to keep their bikini bods all summer long, I’m happily munching on my favorite potato in it’s most perfect form.  And while I probably won’t share my plate of baked sweet potato fries, I’m willing to tell you how to make them.

whisk and heels - baked sweet potato fries - 2web

whisk and heels - baked sweet potato fries

This is a simple recipe, but benefits greatly from attention to detail and technique.  What I mean by this is… when I say you’re going for 1/4 inch chunks, I mean it.  And your fries will be better if you listen to me.  And when I say a single layer… I mean a single OCD layer with your perfectly cut sweet potatoes arranged neatly on your sheet pan, and – yes – flipped one by one halfway through baking.

I’ve had different results from this recipe depending on (presumably) the water content of my sweet potatoes and the accuracy of the oven.  I ‘m not 100% sure whether sweet potatoes actually have different water levels, but I do know that one of the ovens I made these in cooked very unevenly and was never actually at the temperature it said it was… So if you do everything I say and you still somehow end up with imperfect baked sweet potato fries, don’t fret.  Just let them cool and throw them back in the oven; I promise the second cooking will crisp them right up.

Baked Sweet Potato Fries

2 lbs sweet potatoes (2-3 sweet potatoes)
2 tbsp cornstarch, divided
3 tbsp vegetable oil, divided
salt to taste


Mise en place, and read the recipe all the way through.
Slice sweet potatoes into 1/4 inch chunks. I found that shorter fries (3-4 inches) worked best, so cut your potatoes in half if you need to.
Dry sweet potatoes in a clean kitchen towel, patting to remove as much moisture as possible.
Split into two even batches and set one half aside.
Toss the first batch in 1 TBSP cornstarch, tossing to coat completely. The cornstarch will wick away any excess moisture and should keep your baked sweet potato fries from coming up soggy.
Add 1.5 TBSP vegetable oil to the bowl and toss to coat the sweet potatoes completely.
Transfer to a rimmed baking sheet and line up evenly, making sure to leave space between the fries so that they crisp instead of steaming.
Bake in an oven preheated to 400 degrees fahrenheit for 10 minutes, then remove and flip all fries, and return to the oven for another 10 minutes.
Transfer to a plate and season with salt to taste.
Repeat with the second batch.


3 comments to baked sweet potato fries

  1. It is interesting how some of the simple recipes require such a great attention to detail. This sounds very good – I will have to try it.

    • I have so many “simple” recipes that turn out poorly because I didn’t slice something properly! Let me know how it goes – especially if you have to give your fries a second bake.

so, what did you think?


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