These crispy sweet potato fries are flavored then baked to perfection! They go with just about everything, taste amazing and are so healthy.
We love fries, I could in fact make them my meal. It’s always fun to switch up the main ingredient so this sweet potato fries version is perfect. But don’t miss my other veggie varieties like asparagus fries and eggplant fries!
There’s just one single problem with fries, they can leave you feeling bloaty and blah from all the grease! Thankfully over the years I’ve perfected that ‘fried’ crisp without actually frying them, which means I get to eat more!
Ingredients
In order to make these crispy sweet potato fries you’ll need just a few items:
- Sweet Potatoes
- Cornstarch
- Oil
- Seasonings
How To Make Sweet Potato Fries
No need for splattering oil, these fries are made in the oven for an easier and healthier dish! Here’s what to do:
- Place cut potatoes in a bowl and toss with seasonings, cornstarch, and oil.
- Spread fries on a parchment lined baking sheet and bake until golden brown.
- Enjoy!
Serving suggestions
Of course every fry needs a dip! Ketchup is a tasty standard, but if you want to mix things up try these other plant based dips:
Snack on the fries as an appetizer, or serve them as a side dish to these vegan recipes:
- Grilled Portobello Mushroom Burgers
- Falafel Sandwich
- BBQ Tempeh Sandwich
- Ultimate BLT with Avocado
- Crispy Baked Buffalo Cauliflower Tacos
Preparation tips
These fries are pretty simple to make, but here’s some additional information that should help you make the best crispy oven baked fries!
- For this recipe I used white sweet potatoes, but you can use orange instead.
- Cut the potatoes into ¼ inch matchstick sized strips as uniformly as you can. I use a mandolin to make it easy.
- I like to keep the skins on the potatoes but you can peel them if you prefer.
- Make these fries oil free by using broth instead.
- Cornstarch helps to make the fries crispy, but you don’t need it if you prefer not to use it.
- The parchment paper also helps with crispness and reduces the need for extra oil. If you do not use parchment, you may need to brush your baking sheet with some oil.
- The thickness of the fries will affect how long they take to cook so watch them closely to prevent burning.
Common Questions
Sweet potatoes offer nutrients that are good for you, making them a good food to include in your menu rotation. However, most fries are deep fried, which isn’t healthy. Luckily, these fries are baked and use little to no oil for a much healthier alternative.
There are a couple reasons your fries might not be crispy enough. Your oven may not be a hot enough temperature, and they might be undercooked. Make sure to follow the recipe and bake them until they’re a nice golden brown.
Cut the sweet potatoes, season them, spread on a baking sheet and bake!
To prevent soggy fries, coat them in cornstarch, toss in a little bit of oil, and bake on a parchment lined baking sheet until the fries are golden brown.
More Vegan Finger Food
A good finger food is great for a snack, appetizer, or fun side dish! Feel free to eat your fill of these healthy recipes as they’re all made with plant based whole foods:
- Truffle Curly Fries
- Kale Chips
- Healthy Onion Rings
- Broccoli Cauliflower Veggie Tots
- Kabocha Squash Chips
Crispy Baked Sweet Potato Fries
Ingredients
- 2 pounds sweet potatoes , white or orange
- 2 teaspoons cornstarch . optional (see note)
- 2 teaspoons your favorite oil for roasting , or veggie broth if you are avoiding oil
- ½ – 1 teaspoon sea salt , adjust to your preference
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 450 F/ 230 C
- Cut potatoes into ¼ inch matchstick sized strips, trying to make sure they are all around the same size so they bake evenly. I use a mandoline to make it easy. I like to keep the skins on but you can peel them if you prefer.
- Place in a bowl and sprinkle with cornstarch (if using). Mix the fries to spread it all around.
- Add the oil/broth and seasonings. Mix well to spread around.
- Place fries on parchment lined (also help with crispness and reduces the need for extra oil) cookie sheet and bake for 15 minutes. Make sure they are in a single layer to help with the crispy end result.
- Take the fries out and turn them over with a spatula. Spread into a single layer again. You don’t need to be perfect on getting every fry, just do the best you can trying not to get burned.
- Bake another 10-15 minutes or until golden brown.
- Serve with your favorite dip and main meal!
Notes
- Cornstarch helps with added crispness, but you don’t need it if you prefer not to use it.
- If you do not use parchment, you may need to brush your baking sheet with some oil.
- Watch the fries closely since the thickness will depend on how quickly they cook.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Barbara says
Can you use potato or tapioca starch in place of corn starch? Corn allergy. Will they crisp up with either of these options? Thanks.
veggiesdontbite says
Hi Barbara! I would use tapioca instead of corn!
Kristina says
These are so delicious! I love how crispy they are.
veggiesdontbite says
So happy you like it!!