Sweet Potato Fries

Since this seems to be the week of recipe renovations, I thought it made sense to talk about these hot potatoes.

I am on a quest to make the perfect crispy baked sweet potatoes fries. And I am still on that quest. Even after my latest batch of dinner spuds.

These sweet spuds are tasty. They are flavorful. And they are soggy.

In case you didn’t know, soggy is the antithesis of crispy.


(I might just have to give up and fry the little bastards.)


Sweet + Spicy Fries

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -4
Author Emily Levenson | emilylevenson.com


  • 2 yams evenly sliced into french fry shaped chunks
  • 1-2 tbs corn starch
  • 1/8 tsp cayenne pepper
  • 1 tbs paprika
  • 1 tbs kosher or sea salt
  • 1/2 tsp black pepper
  • 1 tbs garlic powder
  • 1-2 tbs olive oil regular or spray


  1. Preheat oven to 425°F.
  2. Place corn starch, cayenne pepper, paprika, garlic powder, salt and pepper into a ziploc bag.
  3. Add yams and shake what your mama gave ya, until all fries are coated.
  4. Transfer to a baking sheet and spray (or coat) with olive oil until covered.
  5. Place in oven and cook for about 15 minutes, flipping at the 8 minute mark.
  6. Remove from oven, serve with your favorite burger, and devour. Just don't expect them to be
  7. crispy.

Allergen Information

Dairy free, wheat free, gluten free, egg free, and soy free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

3 comments / Add your comment below

  1. Soak the cut sweet potatoes in cold water for one hour, rinse out the starch along with the water, and put on paper towels to dry – they must be completely dry before you prepare them. You can use your seasonings but you MUST OMIT the corn starch. Corn starch absorbs moisture and is making your fries soggy. I learned about the soaking and drying the fries from Danielle Walker’s first book, Against all Grain. The recipe may also be on her website of the same name. She is a gifted, imaginative cook. Her sweet potato fries really do come out crispy! You have to bake them for a long time and get crunchy as they reach room temperature.
    The corn starch I knew about already. I never saw a recipe before yours that breaded anything to be crunchy with corn starch. Corn starch keeps things moist because it absorbs moisture. (it can be used in place of talc baby powder to absorb wetness). I have seen corn starch used in baking because it is a component in baking powder. Baking soda + corn starch make baking powder. For paleo cooking, use baking soda + cream of tarter to make baking powder.
    By the way. commercial french fries are coated with fine sugar to make them crispy.
    I hope this helps! Helene

    1. Thanks Helene! I feel like every recipe I’ve found online for “crispy” sweet potatoes has included corn starch.

      I have soaked and dried, though not found too much of a difference there. Maybe I just didn’t let them dry enough.

      1. I’m so happy that you are on the way to crispy sweet potato fries! It took hours for my soaked sweet potatoes to dry out. I suggest soaking and laying them out to dry at least 3-5 hours before baking them. They have to be completely dry. It helps if the heater is on in the house. It dries out the air and helps them dry more quickly. I was getting impatient and started rolling them in paper towels to dry off more moisture. I wonder if putting them in a salad spinner would help remove extra moisture from them? Then they can be rolled in paper towels to dry them more. It is so hard to wait until they are completely dry! Cut up a lot because when they are finally baked and cooled to room temperature they are delicious. I devoured mine in no time at all.
        I am so happy that I found your blog. Your personality is wonderful. I feel like we readers are all in your kitchen with you. Helene

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