Crispy baked sweet potato fries

By Wendy Andresen | Nov 19, 2020
Photo by: Wendy Andresen

Sweet potato fries have become a popular menu item at many restaurants nowadays. I do enjoy them, but deep-fried foods are not such a healthy option, and they can wreak havoc with one’s digestion. This recipe is one of my favorite ways to eat sweet potatoes, and I enjoy dunking them in a mixture of ketchup with fiery sriracha sauce. You could also try sweet chili sauce, chutney or aioli for dunking.

For variety, you can swap chili powder, cinnamon or different herbs for the rosemary. The cornstarch that coats the potatoes is the secret to keeping them crispy. I like using avocado oil for roasting because of its high smoke point, but you could use olive oil instead.


2 sweet potatoes, about 12 ounces each

1 to 2 Tbsp. cornstarch or tapioca starch

1 to 2 Tbsp. avocado oil

1 tsp. dried rosemary

Salt and pepper to taste


1. Peel the sweet potatoes and cut them into sticks or batons about 1/4 inch thick (see photo).

2. In a plastic bag or bowl, toss the sweet potato pieces with enough cornstarch to coat them evenly.

3. Add the rosemary and a little salt and pepper and toss again.

4. Preheat the oven to 425 degrees. Top a large sheet pan with a piece of parchment paper.

5. After the sweet potato pieces have had a few minutes to soak up the cornstarch, add enough avocado oil to coat them lightly and toss again.

6. Spread the sweet potato pieces out evenly on the parchment. Try to keep them from touching one another.

7. Bake for 15 minutes, then flip the pieces and bake for another 10 to 15 minutes. Serve piping hot.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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