Crispy Spicy-Sweet Sweet Potato Fries Recipe

My absolute favorite sweet and spicy sweet potato fries — crisp on the outside, tender inside, and perfectly seasoned. These fries are easy to make in the oven or the air fryer and deliver big flavor every time.

Sweet potatoes are versatile and delicious, and while I enjoy them in soups, mashed dishes, and roasted salads, my favorite way to prepare them is as fries. These sweet and spicy fries combine sweetness, smoke, heat and a savory herb finish that makes them addictive. The technique I use—to soak the cut fries in cold water, then toss them with a light dusting of cornstarch before roasting—creates a crisp exterior that rivals deep-fried fries while keeping the inside soft and satisfying.

Sweet and Spicy Sweet Potato Fries

Deliciously crisp, perfectly seasoned sweet potato fries that are simple to make in the oven or in an air fryer.

Ingredients

• 2 medium sweet potatoes, peeled and cut into fries
• 2 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle chili powder (or regular chili powder for less smoke)
• 1 tablespoon coconut sugar or brown sugar (optional for caramelized crisp)
• Sea salt, to taste

Instructions

These instructions include both oven and air fryer methods. The soaking and cornstarch step is the key to achieving a crunchy exterior.

• After peeling and cutting the sweet potatoes into fry shapes, place them in a large bowl and soak in cold water for about 1 hour. This removes excess surface starch and helps the fries crisp up.
• Drain the fries and pat them thoroughly dry with a clean kitchen towel or paper towels. Place the fries in a large sealable plastic bag or a mixing bowl.
• Add the cornstarch to the fries and shake or toss until each piece is lightly dusted. Make sure there are no clumps of cornstarch remaining.
• Transfer the fries to a large bowl. Drizzle with olive oil and sprinkle in the garlic powder, onion powder, oregano, chipotle chili powder, and coconut or brown sugar if using. Toss well so each fry is evenly coated.

Oven Method

• Preheat the oven to 450°F (about 230°C). Line two baking sheets with aluminum foil and lightly coat with non-stick spray or a thin layer of oil.
• Spread the fries out in a single layer on the baking sheets, making sure fries are not touching. Overcrowding will steam them and prevent crisping.
• Bake for 15 minutes. Remove the sheets and use a spatula to turn and redistribute the fries so they sit again in a single layer.
• Bake for another 15 minutes, or until fries are golden brown and crisp at the edges. If you prefer extra color, you can broil briefly while watching carefully.
• Remove from the oven, sprinkle liberally with sea salt, and serve immediately.

Air Fryer Method

• Preheat the air fryer to 380°F (about 193°C).
• Cook the fries in 2 or 3 batches, depending on the size of your basket. Do not overcrowd — leave space for air to circulate.
• Air fry for 12–13 minutes, shaking or turning the fries about halfway through, until they are crispy and browned.
• Remove and season with sea salt to taste. Serve hot.

Tips and Variations

• Omitting the sugar: If you prefer no added sugar, simply leave out the coconut or brown sugar—the spices alone are flavorful and satisfying.
• Smaller pieces: Cut thinner fries for crisper results, but watch cooking time closely so they don’t burn.
• Alternate seasonings: Use smoked paprika instead of chipotle for a milder smoky flavor, or add a pinch of cumin for earthiness.
• Other uses: This seasoning mix also works well on roasted sweet potato cubes or homemade sweet potato chips.
• Make-ahead: Soak the cut fries up to an hour ahead and refrigerate. Dry and finish with cornstarch and seasonings just before cooking.

Nutrition (per serving — approximate)

Serving: 1/4 of recipe | Calories: 103 kcal | Carbohydrates: 16.1 g | Protein: 1 g | Fat: 3.5 g | Saturated Fat: 0.5 g | Sodium: 183.3 mg | Fiber: 2 g | Sugar: 2.7 g

Nutrition information is automatically calculated and should be used as an approximation.