Sweet potato fries that actually come out crispy from the oven. The trick is a light coating of cornstarch, a very hot oven and plenty of space on the pan. Seasoned with smoked paprika and garlic and served with a quick chipotle mayo.
Recommended for this recipe
A big, heavy pan gives each fry room to crisp instead of steam.
Cuts dense sweet potatoes into even sticks safely and easily.
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Ingredients
- 2 large sweet potatoes (about 1 1/2 lb), cut into 1/4-inch sticks
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- For the dip: 1/3 cup mayonnaise, 1 teaspoon chipotle in adobo sauce, 1 teaspoon lime juice
Instructions
- Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
- Soak the cut sweet potatoes in cold water 10 minutes, then dry very well.
- Toss with the cornstarch until lightly coated, then with the oil, paprika, garlic powder and salt.
- Spread in a single layer on both pans without touching.
- Bake 12 minutes, flip, and bake 10 to 15 minutes more until crispy at the edges.
- Stir the dip ingredients together and serve with the hot fries.
Tips for the best results
Crowding the pan is the number one reason fries turn soggy, so use two pans. Let them rest 2 minutes after baking; they crisp up more as they cool.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving, without dip.
Shop this recipe
Prevents sticking so the fries flip easily and stay whole.
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