Ingredients:

  • 2 large (about 2.5 lb) Sweet Potatoes (Orange Flesh), scrubbed and cut into 1/4-inch thick fries or wedges
  • 2 Tbsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 1 Tbsp Cornstarch or Tapioca Starch
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika

Instructions:

  1. Cut the sweet potatoes into uniform shapes (either 1/4-inch thick fries or small wedges). Uniformity is vital for even cooking.
  2. Place the cut sweet potatoes in a bowl of very cold water for 10 minutes. This draws out excess surface starch, preventing a gummy texture.
  3. Drain the sweet potatoes thoroughly. Transfer them onto a clean kitchen towel or paper towels and pat them until they are completely dry. Any residual moisture is the enemy of crispiness.
  4. Toss the dried sweet potatoes with the cornstarch/tapioca starch until coated evenly. This creates a thin barrier that crisps up beautifully in the heat.
  5. Add the neutral oil, half of the salt, garlic powder, black pepper, and smoked paprika. Toss until every piece is lightly and evenly coated.
  6. Preheat the oven to a high temperature: 425°F (220°C). Line both baking sheets with parchment paper.
  7. Arrange the seasoned sweet potatoes on the prepared baking sheets in a strict single layer. Ensure there is significant space between each piece—they should not touch. This allows air to circulate and steam to escape, which is crucial for roasted crispy sweet potatoes.
  8. Bake the sweet potatoes for 15 minutes without disturbing them.
  9. After 15 minutes, carefully flip each piece using a spatula. Return the pans to the oven for another 15 to 20 minutes, or until the edges are deep golden brown and the texture is firm and crispy.
  10. Immediately transfer the hot, crispy sweet potatoes to a bowl and toss with the remaining salt (or desired finishing seasoning). Serve hot.