Crispy Sweet Potato Fries with Spicy Honey Glaze

My absolute favorite Sweet and Spicy Sweet Potato Fries—crispy on the outside, tender inside, perfectly seasoned and easy to make in the oven or air fryer.

Let’s be honest: sweet potatoes are a culinary gift. I’ve used them in soups, mashed preparations and salads, but nothing beats a batch of well-seasoned sweet potato fries. These fry are my go-to when I want something sweet, smoky and a little spicy—crispy like they were fried, yet baked in the oven or finished in an air fryer for convenience.

After trying many techniques over the years, I discovered that soaking the cut sweet potatoes in cold water and tossing them with a little cornstarch before cooking is a game changer. The soak removes excess surface starch, and the cornstarch creates a light crust that browns and crisps beautifully in dry heat. The result is fries with a deep golden color and a satisfyingly crisp bite without deep-frying.

The spice blend I use is simple but bold: garlic and onion powders for savory depth, oregano for a subtle herbal note, and chipotle chili powder for smoky heat. A tablespoon of coconut sugar (or brown sugar) helps caramelize the edges, enhancing both texture and flavor. If you prefer to skip the sugar entirely, the spices alone still deliver an excellent savory-spicy profile.

These fries work well as a side for grilled proteins, burgers, or as a snack on their own. They’re also great tossed with the same seasoning when cut into cubes for roasted sweet potatoes or thinly sliced into chips. Below is the recipe written for straightforward execution in either the oven or an air fryer.

Sweet and Spicy Sweet Potato Fries

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
• 1 tablespoon coconut sugar or brown sugar (optional)
• Sea salt, to taste

Instructions

• After peeling and cutting the sweet potatoes into sticks, place them in a large bowl and cover with cold water. Soak for about one hour—this helps remove excess starch and improves crisping.
• Drain the sweet potatoes and pat them dry thoroughly with a clean towel or paper towels. Transfer them to a large sealable plastic bag or a mixing bowl.
• Add the cornstarch to the fries and shake or toss until each piece is lightly coated and there are no clumps. This light dusting creates a crisp exterior when cooked.
• Move the fries to a large bowl. Drizzle the olive oil over them and sprinkle in the garlic powder, onion powder, oregano, chipotle chili powder and coconut or brown sugar if using. Toss well to coat every fry evenly.

For the Oven

• Preheat the oven to 450°F (230°C). Line two baking sheets with foil and lightly spray or brush with oil to prevent sticking.
• Arrange the fries in a single layer on the prepared baking sheets, making sure pieces are not touching. Bake for 15 minutes, then use a spatula to turn them and redistribute into a single layer again.
• Bake for an additional 15 minutes, or until the fries are golden and crisp at the edges. Remove from the oven, season generously with sea salt, and serve immediately.

For the Air Fryer

• Preheat the air fryer to 380°F (195°C).
• Cook the fries in two to three batches (depending on basket size) to avoid overcrowding. Air fry for 12–13 minutes, shaking or turning halfway through, until the fries are crisp and browned.
• Season with sea salt and serve right away.