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Best Baked Sweet Potato Fries

Servings 2


  • 2 medium/large sweet potatoes
  • 1 tablespoon cornstarch
  • big sprinkle of cayenne about 1/8 teaspoon
  • big sprinkle of cumin about 1/8 teaspoon
  • 2 tablespoons peanut oil or canola
  • salt pepper to season
  • cilantro for garnish


  1. First, peel the potatoes. Then cut them into matchsticks. Try to keep them all relatively the same thickness (different lengths is fine). This will help them cook evenly.
  2. Soak the cut potatoes in water for 15-20 minutes.
  3. Drain and pat dry. In a large ziplock bag, toss the potatoes with the cornstarch, cayenne and cumin. If you find that you are all out of large ziplock bags, spend 2 minutes feeling annoyed with yourself for not checking before you went to the store, and then another 3 minutes being distracted by Instagram.
  4. Actually, don’t do that. That’s just what I did. You can also toss them in a large mixing bowl. Then toss with 1 tablespoon of oil. Cover two baking sheets with aluminum foil and coat with the remaining tablespoon of oil. You may be able to use just one baking sheet, depending on the size. But if you’re unsure, just use two so you’re not crowding the fries (this will help them bake more crispy).
  5. Bake at 450°F for 10-12 minutes. Then flip all the fries over and rotate the pans. Bake another 10-12 minutes. Then turn the oven off, open the (oven) door just a little and allow the fries to sit in there for another 5-6 minutes. Season with salt and pepper and garnish with a little chopped cilantro.