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  • Writer's pictureCrystal Munegatto

Baked Sweet Potato Fries

Baked sweet potato fries seasoned with sea salt. Friends, meet your new favorite snack – these are irresistible!

This makes perfect sweet potato fries because the light starch coating on them makes them hold the seasoning and helps keep them from burning. Before I started making sweet potato fries like this, I would always burn half my fries. But I love how just adding a simple coating gives them a crunchy/chewy texture that is addicting!


  • 2 large sweet potatoes

  • Cold water

  • 1 to 2 Tbsp (7 to 15 g) cornstarch

  • 2 to 3 Tbsp (15 to 30 mL) oil*

  • Sea Salt **to taste


  • Peel sweet potatoes and cut lengthwise into ¼ inch thick matchsticks

  • Place matchsticks into a bowl of ice cold water and set in fridge for a few hours **anywhere from 1 hour to overnight**

  • Remove matchsticks and pat dry. Don’t stress it if they aren’t 100% dry.

  • Add 1 Tbsp of cornstarch to a plastic bag and toss in the sweet potatoes. Blow some air into the bag and shake shake shake. Potatoes should be lightly, evenly coated in cornstarch (add more cornstarch as necessary).

  • Lay potatoes on a parchment paper-lined baking sheet and drizzle with oil. Toss the potatoes around to evenly coat each with oil, then arrange fries so that none are touching and each has plenty of room to breathe and let out moisture (you may need to use 2 pans).

  • Bake fries at 240 degrees C. for 20 minutes. Remove, flip the fries, rotate the pan, and cook for another 20 minutes, or until fries have begun to brown.

  • Turn off oven and slightly prop open the door. Allow fries to crisp for 15 more minutes.

  • Remove from oven and sprinkle with sea-salt.


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