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The Better Crispy Baked Sweet Potato Fries

January 14, 2014

Sweet Potato Fries With Crispy Edges
Haha. Remember that time approximately 2 weeks ago when we all had an outrageously optimistic view of 2014? We promised ourselves not to stuff our faces with chocolate and to stop wasting our days by binge-watching deliciously bad dramas on Netflix? Well my friends, hopefully, your willpower has outlasted mine. If you have managed to stick to your rigorous work out plans and a strict diet of kale and lemon infused water, you are probably dying for something salty and delicious at this point.
Peel potatoes
Peel those 'tatoes

I care about you too much to let you sabotage yourself; sweet potato fries strike the perfect balance between eating every salty, carb-y treat within reach and gnawing on a celery stick. 
Cut potatoes into fry shape
Now slice 'em up

Granted the peeling and slicing process isn't too fun, so I recommend using your beauty and charm to trick someone else into doing the grunt work. Make sure that whoever does the slicing doesn't cut the potatoes too thin (or they'll burn) or too fat (they will get soggy). You want them the perfect size for shoving fistfuls into your mouth.
Coat with Constarch
Add a bit of cornstarch to absorb moisture from the potatoes, and allow for them to crisp.

Cornstarch is a crucial componenet that no one will taste when consuming fries. I guess you can say the cornstarch is kind of like the Gayle of the Oprah empire-- the necessary presence that no one cares about.

Coated in Constarch
Now shake it, shake it, shake it like a polaroid picture

I have learned that the cornstarch shaking step is most thoroughly completed while listening to something upbeat, preferably Spice Girls.
Add Spices
Add your flavorings of choice

I use this truffle salt on practically everything that comes out of my kitchen. Plain Kosher salt will do as well. Some other options would be paprika, Lawry's, or anything else you've got on your spice rack. 
Space Out on Baking Tray
Seasons and spaced out on the baking sheet

Make sure to spread them out evenly. If they are too crowded on the pan they will just steam and there will be no crispy edges. My goodness, that thought just breaks my heart.
Sweet Potato Fries
Served in a paper cone



  • 2 sweet potatoes 
  • 1 scant tablespoon cornstarch
  • 2 teaspoons olive oil
  • ½ tablespoon salt
  • 1 teaspoon black pepper
  • 2 cloves of garlic finely minced


  1. Peel and cut potatoes to desired thickness
  2. Place cut potatoes in a plastic bag and toss with cornstarch
  3. Place potato slices on a baking sheet covered with parchment paper
  4. Sprinkle with salt, pepper, oil, and garlic
  5. Toss making sure to spread out potatoes

*Bake 450ºF for 20 minutes and make sure to flip midway through cooking

*You may need to adjust cooking time based on potato thickness.


  1. i want to try these. they look great. thanks for the cornstarch tip!

  2. I'm going to try these tonight. Thanks!
    Btw, I notice that you spelled "poeple" wrong in your short bio under your picture with the pink stripe that says "hi im monique" :)
    Thanks again for the recipe!

  3. These are so yummy and sure i will also try it in my kitchen mate!!!

  4. I love sweet potato fries so much. I have tried them in a similar way, but I think your technique looks better than the one I've been using! I can't wait to try your method! : )


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