Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven.
I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries. I could not stop eating these!
Why This Sweet Potato Fry Recipe Works
- Cornstarch crisps in two ways . First, it absorbs excess moisture, which is key to crispiness. It also gelatinises in oil when heated, which creates a crunchy coating during the baking process.
- A fantastic seasoning blend . When I say these fries are loaded with flavour, I mean it! You can add any seasonings you like, of course, but the blend below is my go-to. It’s the perfect balance of spicy and savoury, which complements the sweetness of the potatoes.
- The pan is preheated . Heating the pan means that as soon as you add the fries, they get a nice sear on the bottom, which prevents them from getting soggy.
Notes on Ingredients
Here’s a quick look at what you’ll need to make the crispiest sweet potato fries ever! Scroll down to the recipe card to find a printable ingredient list.
- Sweet potatoes – You can leave the skin on or off, depending on your preference.
- Coconut oil – Or another oil you like to use for cooking.
- Cornstarch – Or arrowroot powder, if you prefer. You can add 1/2 teaspoon of baking powder for extra-crispy fries.
- Salt and black pepper
- Garlic powder – This adds garlicky flavour without running the risk of burning minced fresh garlic in the oven.
- Cinnamon – This is optional; if you want to add it, sprinkle it on after cooking.
How to Make Sweet Potato Fries
Let’s take a look at how to make these fries. Here are some step-by-step photos to make sure yours come out perfect every time. Don’t forget to scroll down to the recipe card for printable instructions.
Cut the fries.
- Prepare . Preheat your oven to 425ºF with the baking sheet inside. Cut the sweet potato into fries while the oven preheats.
- Season . Toss the fries with the cornstarch. Add the melted coconut oil and toss again, then add the seasonings and toss a third time.
- Bake . Add the fries to the hot pan in a single layer and bake for 20 to 25 minutes, flipping halfway through the cooking time. If desired, broil them for a minute or two at the end.
- Cool and serve . Let the fries rest for about 5 minutes on the baking sheet, then season with cinnamon and serve with your favourite dipping sauce.
Tips and Variations
- Use Jamaican or Japanese sweet potatoes . Yellow, white, or purple sweet potatoes are starchier than the orange varieties that are more commonly used in the US. They’re a bit less sweet, but they make for crispier fries!
- Cut the fries to the same size . This ensures that you don’t get some that are burnt to a crisp while others are still uncooked in the centre. Sometimes there’s no way to avoid uneven sizes, so you can always remove fries that are done while the rest keep cooking to prevent them from burning.
- Switch up the seasonings . The world is your oyster, friends! Fresh herbs like minced thyme and rosemary are best added after the fries are done baking, while spices like cumin and chili powder should be added before.
Serving Suggestions
Aside from ketchup or aioli made from my vegan mayo , I love serving sweet potato fries with a burger! Try my grillable veggie burgers or quinoa burgers . For a game day snack, make a pan of fries, add chili and vegan cheese shreds on top (yep, right on the pan!), and return them to the oven until the cheese melts. Vegan chili cheese fries!
How to Store and Reheat Leftovers
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To Reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
More French Fry Recipes
- Air Fryer Potato Wedges
- Loaded Nacho Fries
- Air Fryer Shoestring Fries
- Baked Carrot Fries with Harissa Tahini Dip
Ingredients
- 2 large sweet potatoes , washed, scrubbed, and dried (I used an American sweet potato)
- 2-3 tablespoons coconut oil , melted or any other oil, 30–45 ml
- 1 tablespoon cornstarch or arrowroot powder , for extra crunch, mix with ½ tsp baking powder, 8 g cornstarch
- 1 teaspoon salt , 5 g
- 1 teaspoon black pepper , 3 g
- 1 teaspoon garlic powder , 3 g
- Optional: Cinnamon , add after baking for a touch of sweetness
- Optional Ingredient Variation: For a twist , you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!
Instructions
- Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
- Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
- In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
- Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
- Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!
Notes
- Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven.
I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries. I could not stop eating these!
Why This Sweet Potato Fry Recipe Works
- Cornstarch crisps in two ways . First, it absorbs excess moisture, which is key to crispiness. It also gelatinises in oil when heated, which creates a crunchy coating during the baking process.
- A fantastic seasoning blend . When I say these fries are loaded with flavour, I mean it! You can add any seasonings you like, of course, but the blend below is my go-to. It’s the perfect balance of spicy and savoury, which complements the sweetness of the potatoes.
- The pan is preheated . Heating the pan means that as soon as you add the fries, they get a nice sear on the bottom, which prevents them from getting soggy.
Notes on Ingredients
Here’s a quick look at what you’ll need to make the crispiest sweet potato fries ever! Scroll down to the recipe card to find a printable ingredient list.
- Sweet potatoes – You can leave the skin on or off, depending on your preference.
- Coconut oil – Or another oil you like to use for cooking.
- Cornstarch – Or arrowroot powder, if you prefer. You can add 1/2 teaspoon of baking powder for extra-crispy fries.
- Salt and black pepper
- Garlic powder – This adds garlicky flavour without running the risk of burning minced fresh garlic in the oven.
- Cinnamon – This is optional; if you want to add it, sprinkle it on after cooking.
How to Make Sweet Potato Fries
Let’s take a look at how to make these fries. Here are some step-by-step photos to make sure yours come out perfect every time. Don’t forget to scroll down to the recipe card for printable instructions.
Cut the fries.
- Prepare . Preheat your oven to 425ºF with the baking sheet inside. Cut the sweet potato into fries while the oven preheats.
- Season . Toss the fries with the cornstarch. Add the melted coconut oil and toss again, then add the seasonings and toss a third time.
- Bake . Add the fries to the hot pan in a single layer and bake for 20 to 25 minutes, flipping halfway through the cooking time. If desired, broil them for a minute or two at the end.
- Cool and serve . Let the fries rest for about 5 minutes on the baking sheet, then season with cinnamon and serve with your favourite dipping sauce.
Tips and Variations
- Use Jamaican or Japanese sweet potatoes . Yellow, white, or purple sweet potatoes are starchier than the orange varieties that are more commonly used in the US. They’re a bit less sweet, but they make for crispier fries!
- Cut the fries to the same size . This ensures that you don’t get some that are burnt to a crisp while others are still uncooked in the centre. Sometimes there’s no way to avoid uneven sizes, so you can always remove fries that are done while the rest keep cooking to prevent them from burning.
- Switch up the seasonings . The world is your oyster, friends! Fresh herbs like minced thyme and rosemary are best added after the fries are done baking, while spices like cumin and chili powder should be added before.
Serving Suggestions
Aside from ketchup or aioli made from my vegan mayo , I love serving sweet potato fries with a burger! Try my grillable veggie burgers or quinoa burgers . For a game day snack, make a pan of fries, add chili and vegan cheese shreds on top (yep, right on the pan!), and return them to the oven until the cheese melts. Vegan chili cheese fries!
How to Store and Reheat Leftovers
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To Reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
More French Fry Recipes
- Air Fryer Potato Wedges
- Loaded Nacho Fries
- Air Fryer Shoestring Fries
- Baked Carrot Fries with Harissa Tahini Dip
Ingredients
- 2 large sweet potatoes , washed, scrubbed, and dried (I used an American sweet potato)
- 2-3 tablespoons coconut oil , melted or any other oil, 30–45 ml
- 1 tablespoon cornstarch or arrowroot powder , for extra crunch, mix with ½ tsp baking powder, 8 g cornstarch
- 1 teaspoon salt , 5 g
- 1 teaspoon black pepper , 3 g
- 1 teaspoon garlic powder , 3 g
- Optional: Cinnamon , add after baking for a touch of sweetness
- Optional Ingredient Variation: For a twist , you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!
Instructions
- Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
- Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
- In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
- Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
- Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!
Notes
- Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven.
I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries. I could not stop eating these!
Why This Sweet Potato Fry Recipe Works
- Cornstarch crisps in two ways . First, it absorbs excess moisture, which is key to crispiness. It also gelatinises in oil when heated, which creates a crunchy coating during the baking process.
- A fantastic seasoning blend . When I say these fries are loaded with flavour, I mean it! You can add any seasonings you like, of course, but the blend below is my go-to. It’s the perfect balance of spicy and savoury, which complements the sweetness of the potatoes.
- The pan is preheated . Heating the pan means that as soon as you add the fries, they get a nice sear on the bottom, which prevents them from getting soggy.
Notes on Ingredients
Here’s a quick look at what you’ll need to make the crispiest sweet potato fries ever! Scroll down to the recipe card to find a printable ingredient list.
- Sweet potatoes – You can leave the skin on or off, depending on your preference.
- Coconut oil – Or another oil you like to use for cooking.
- Cornstarch – Or arrowroot powder, if you prefer. You can add 1/2 teaspoon of baking powder for extra-crispy fries.
- Salt and black pepper
- Garlic powder – This adds garlicky flavour without running the risk of burning minced fresh garlic in the oven.
- Cinnamon – This is optional; if you want to add it, sprinkle it on after cooking.
How to Make Sweet Potato Fries
Let’s take a look at how to make these fries. Here are some step-by-step photos to make sure yours come out perfect every time. Don’t forget to scroll down to the recipe card for printable instructions.
Cut the fries.
- Prepare . Preheat your oven to 425ºF with the baking sheet inside. Cut the sweet potato into fries while the oven preheats.
- Season . Toss the fries with the cornstarch. Add the melted coconut oil and toss again, then add the seasonings and toss a third time.
- Bake . Add the fries to the hot pan in a single layer and bake for 20 to 25 minutes, flipping halfway through the cooking time. If desired, broil them for a minute or two at the end.
- Cool and serve . Let the fries rest for about 5 minutes on the baking sheet, then season with cinnamon and serve with your favourite dipping sauce.
Tips and Variations
- Use Jamaican or Japanese sweet potatoes . Yellow, white, or purple sweet potatoes are starchier than the orange varieties that are more commonly used in the US. They’re a bit less sweet, but they make for crispier fries!
- Cut the fries to the same size . This ensures that you don’t get some that are burnt to a crisp while others are still uncooked in the centre. Sometimes there’s no way to avoid uneven sizes, so you can always remove fries that are done while the rest keep cooking to prevent them from burning.
- Switch up the seasonings . The world is your oyster, friends! Fresh herbs like minced thyme and rosemary are best added after the fries are done baking, while spices like cumin and chili powder should be added before.
Serving Suggestions
Aside from ketchup or aioli made from my vegan mayo , I love serving sweet potato fries with a burger! Try my grillable veggie burgers or quinoa burgers . For a game day snack, make a pan of fries, add chili and vegan cheese shreds on top (yep, right on the pan!), and return them to the oven until the cheese melts. Vegan chili cheese fries!
How to Store and Reheat Leftovers
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To Reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
More French Fry Recipes
- Air Fryer Potato Wedges
- Loaded Nacho Fries
- Air Fryer Shoestring Fries
- Baked Carrot Fries with Harissa Tahini Dip
Ingredients
- 2 large sweet potatoes , washed, scrubbed, and dried (I used an American sweet potato)
- 2-3 tablespoons coconut oil , melted or any other oil, 30–45 ml
- 1 tablespoon cornstarch or arrowroot powder , for extra crunch, mix with ½ tsp baking powder, 8 g cornstarch
- 1 teaspoon salt , 5 g
- 1 teaspoon black pepper , 3 g
- 1 teaspoon garlic powder , 3 g
- Optional: Cinnamon , add after baking for a touch of sweetness
- Optional Ingredient Variation: For a twist , you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!
Instructions
- Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
- Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
- In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
- Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
- Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!
Notes
- Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven.
I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries. I could not stop eating these!
Why This Sweet Potato Fry Recipe Works
- Cornstarch crisps in two ways . First, it absorbs excess moisture, which is key to crispiness. It also gelatinises in oil when heated, which creates a crunchy coating during the baking process.
- A fantastic seasoning blend . When I say these fries are loaded with flavour, I mean it! You can add any seasonings you like, of course, but the blend below is my go-to. It’s the perfect balance of spicy and savoury, which complements the sweetness of the potatoes.
- The pan is preheated . Heating the pan means that as soon as you add the fries, they get a nice sear on the bottom, which prevents them from getting soggy.
Notes on Ingredients
Here’s a quick look at what you’ll need to make the crispiest sweet potato fries ever! Scroll down to the recipe card to find a printable ingredient list.
- Sweet potatoes – You can leave the skin on or off, depending on your preference.
- Coconut oil – Or another oil you like to use for cooking.
- Cornstarch – Or arrowroot powder, if you prefer. You can add 1/2 teaspoon of baking powder for extra-crispy fries.
- Salt and black pepper
- Garlic powder – This adds garlicky flavour without running the risk of burning minced fresh garlic in the oven.
- Cinnamon – This is optional; if you want to add it, sprinkle it on after cooking.
How to Make Sweet Potato Fries
Let’s take a look at how to make these fries. Here are some step-by-step photos to make sure yours come out perfect every time. Don’t forget to scroll down to the recipe card for printable instructions.
Cut the fries.
- Prepare . Preheat your oven to 425ºF with the baking sheet inside. Cut the sweet potato into fries while the oven preheats.
- Season . Toss the fries with the cornstarch. Add the melted coconut oil and toss again, then add the seasonings and toss a third time.
- Bake . Add the fries to the hot pan in a single layer and bake for 20 to 25 minutes, flipping halfway through the cooking time. If desired, broil them for a minute or two at the end.
- Cool and serve . Let the fries rest for about 5 minutes on the baking sheet, then season with cinnamon and serve with your favourite dipping sauce.
Tips and Variations
- Use Jamaican or Japanese sweet potatoes . Yellow, white, or purple sweet potatoes are starchier than the orange varieties that are more commonly used in the US. They’re a bit less sweet, but they make for crispier fries!
- Cut the fries to the same size . This ensures that you don’t get some that are burnt to a crisp while others are still uncooked in the centre. Sometimes there’s no way to avoid uneven sizes, so you can always remove fries that are done while the rest keep cooking to prevent them from burning.
- Switch up the seasonings . The world is your oyster, friends! Fresh herbs like minced thyme and rosemary are best added after the fries are done baking, while spices like cumin and chili powder should be added before.
Serving Suggestions
Aside from ketchup or aioli made from my vegan mayo , I love serving sweet potato fries with a burger! Try my grillable veggie burgers or quinoa burgers . For a game day snack, make a pan of fries, add chili and vegan cheese shreds on top (yep, right on the pan!), and return them to the oven until the cheese melts. Vegan chili cheese fries!
How to Store and Reheat Leftovers
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To Reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
More French Fry Recipes
- Air Fryer Potato Wedges
- Loaded Nacho Fries
- Air Fryer Shoestring Fries
- Baked Carrot Fries with Harissa Tahini Dip
Ingredients
- 2 large sweet potatoes , washed, scrubbed, and dried (I used an American sweet potato)
- 2-3 tablespoons coconut oil , melted or any other oil, 30–45 ml
- 1 tablespoon cornstarch or arrowroot powder , for extra crunch, mix with ½ tsp baking powder, 8 g cornstarch
- 1 teaspoon salt , 5 g
- 1 teaspoon black pepper , 3 g
- 1 teaspoon garlic powder , 3 g
- Optional: Cinnamon , add after baking for a touch of sweetness
- Optional Ingredient Variation: For a twist , you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!
Instructions
- Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
- Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
- In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
- Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
- Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!
Notes
- Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Sweet Potato Fries
Ingredients
- 2 large sweet potatoes washed, scrubbed, and dried (I used an American sweet potato)
- 2-3 tablespoons coconut oil melted or any other oil, 30–45 ml
- 1 tablespoon cornstarch or arrowroot powder for extra crunch, mix with ½ tsp baking powder, 8 g cornstarch
- 1 teaspoon salt 5 g
- 1 teaspoon black pepper 3 g
- 1 teaspoon garlic powder 3 g
- Optional: Cinnamon add after baking for a touch of sweetness
- Optional Ingredient Variation: For a twist you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!
Instructions
- Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
- Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
- In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
- Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
- Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!
Notes
- Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
- Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Nutrition
Sweet Potato Fries https://jessicainthekitchen.com/sweet-potato-fries/ January 27, 2025
This easy basil pesto recipe is packed with fresh flavour and perfect for tossing with pasta, spreading onto pizza, and even using as a dip. It’s also freezer friendly!
Homemade pesto is one of my favourite ways to jazz up a meal. Kale pesto , cashew pea pesto , and parsley pesto are all delicious, but if you’re looking for that classic pesto flavour, you want this basil pesto recipe.
Let’s be clear, though—this isn’t a traditional basil pesto.
Traditional basil pesto is insanely expensive to make thanks to the addition of pine nuts. But I’ve found that walnuts work just as well, and they add a delicious nutty texture and flavour to the pesto. Once you add the basil and other ingredients, you’ll never miss the pine nuts!
Why You’ll Love This Basil Pesto Recipe
- Bright, herbaceous flavour . It’s why we love pesto, right?! This basil pesto sauce is full of fresh basil, garlic, and lemon juice, making it taste bright and vibrant.
- Versatility . Stir the pesto into vegan cream cheese for a delicious dip, toss it with pasta for an easy meal, spread it onto pizza instead of tomato sauce…the possibilities are endless!
- Freezer friendly . Pop some pesto in the freezer and you’ll be on your way to easy weeknight dinners!
- Easy to make . Once you learn how to make basil pesto at home, you’ll never go back to store-bought.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe, along with my notes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Basil – Different varieties of basil will give your pesto different flavours, but I usually stick with Genovese basil, which I grow in my garden!
- Walnuts – Or pine nuts if you want a more traditional basil pesto.
- Vegan Parmesan cheese – You can use homemade vegan Parmesan cheese or store-bought.
- Garlic
- Lemon juice – Sometimes I use lime juice instead.
- Coarse salt and pepper
- Olive oil
How to Make Basil Pesto
Making pesto is so easy there are only 3 steps!
- Combine . Place all the ingredients in a blender or food processor.
- Blend . Process until the mixture reaches your desired consistency.
- Serve or store . Use the pesto right away or transfer it to a jar and refrigerate for later.
Tips for Success
- Keep your pesto bright green . As with other greens, you can blanch the basil by bringing a pot of water to a boil, dunking the basil in for a few seconds until it turns bright green, then transferring the basil to an ice bath to shock it. Dry it well, then add it your pesto.
- Scrape down the sides of the food processor . You’ll likely need to pause at some point to scrape the sides down to make sure all the ingredients are incorporated. Otherwise, you’ll have large bits of walnuts, garlic, and basil leaves in your pesto.
- Don’t overdo it . Pesto is a concentrated sauce. As such, a little goes a long way. I always start with a smaller amount, like 3 to 4 tablespoons in this zucchini noodles recipe , which serves two people. From there you can add more as you like without over-saturating the dish.
Variations
- Try another nut or seed . You can make this basil pesto recipe with cashews, almonds, sunflower seeds, and even hemp seeds. Each will give the pesto a slightly different flavour.
- Swap in roasted garlic . For a more mellow garlic flavour, try using roasted garlic instead of raw.
- Add some heat . For a spicy twist, add in some red pepper flakes.
How to Use Basil Pesto
My ultimate favourite way to use pesto is on a pesto pizza , although I’ll never turn down pesto in a pasta dish either (try this vegan pesto pasta or hearts of palm pasta with pesto ). Here are some other ideas for using your homemade basil pesto:
- Spread on a sandwich or wrap instead of mayo or mustard.
- Use as a marinade for tofu or vegetables.
- Mix into a tofu scramble for a flavourful breakfast.
- Stir into a vinaigrette to make a pesto salad dressing.
- Make a batch of pesto pinwheels for a party.
How to Store
- Refrigerator : Store in an airtight container or jar for up to 5 days.
- Freezer : You can freeze basil by storing in a ice cube tray, freezing it until solid, and then popping it out and storing it in a freezer-safe zip-top bag for up to 3 months. You can also freeze the pesto itself in an airtight container for up to 3 months.
More Easy Sauce Recipes
- Arrabbiata Sauce
- Scotch Bonnet Pepper Hot Sauce
- Homemade Tomato Sauce
- Cranberry Orange Sauce
- Tartar Sauce
Ingredients
- 2 ½ cups basil , stemmed and washed
- ⅓ cup walnuts , or pine nuts
- 2 tablespoons vegan Parmesan cheese
- 3 cloves garlic
- 1 tablespoon lemon juice , or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper , adjust to taste
Instructions
- Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour into a jar and enjoy!
