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These crispy baked white sweet potato fries are the best sweet potato fries you’ll ever have! They’re made with minimal ingredients using a method that works every time.

Being nightshade-free, I’ve missed french fries for years. Sure, orange sweet potato fries are fine… but there’s something about those perfectly crisp white potato fries that just hit different. The problem with sweet potatoes is that it feels like they never get quite as crispy as regular potatoes. The real problem is that you’ve been mislead about how to cook them properly!

This recipe uses the right method for baking fries… cooking them twice for that perfect french fry crisp!

Ingredients for Crispy Baked White Sweet Potato Fries

  • Japanese Sweet Potato Fries. These are more starchy than orange sweet potatoes and are definitely going to get more crispy! You can do this same method with other sweet potatoes, but this yields the best results.
  • Avocado Oil.
  • Salt and Black Pepper.
  • Chopped Parsley. For topping to serve!

How to make Crispy Baked White Sweet Potato Fries

  • Step One. Slice the sweet potato.
  • Step Two. Parboil the fries and pat dry.
  • Step Three. Toss the fries with salt, pepper, and avocado oil and place on baking sheet.
  • Step Four. Bake in the oven and flip half way.
  • Step Five. Serve with sauces on the side! 

Tips & Tricks

  • Watch the sweet potatoes closely while parboiling. Don’t walk away for ten minutes! Make sure you check them frequently for tenderness so they don’t overcook. 
  • Don’t skip patting them dry! This is key! Either use a paper towel or a clean kitchen towel to pat off the excess liquid. 

Do you need to peel the sweet potato fries?

I tend to peel them more often than not, but you don’t have to! 

What do you serve with sweet potato fries?

  • A dip of your choice like ketchup or aioli
  • As a side for steak, grilled chicken, etc!

Why should you parboil sweet potato fries?

First, what is parboiling? Parboiling is briefly boiling a vegetable, just enough to soften it, but not cook it, and then finishing the rest of the cooking either by frying or baking. Parboiling is actually what’s done with most frozen vegetables. 

If you want a truly crispy potato… You have to cook it twice. Slicing the sweet potato into fries and then parboiling helps soften it just a bit so it can be perfect in the oven. 

But the real secret is fully drying the sweet potato after you boil it! Excess water is the enemy of all things crispy, so I pat them dry with a clean kitchen towel before I transfer them to the oven.

Trust me when I say this is the key to making crispy sweet potato fries!

How long does the parboiling process take?

There are a few factors here. It depends on how large the vegetable is, and how full the pot is, but in my experience, it can take anywhere from 6-10 minutes. You’re really just looking for the sweet potato to be lightly fork-tender without being totally soft.

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Crispy Baked White Sweet Potato Fries

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Ingredients

Scale
  • 2 lbs Japanese sweet potatoes
  • 2 tbsp avocado oil
  • 1/4 tsp black pepper
  • 3/4 tsp salt (plus flakey salt to serve if desired)
  • 1 tbsp chopped parsley to serve.

Instructions

  1. Scrub the sweet potatoes well. You can leave the peel on, but I prefer to peel them. Slice the ends off, and then slice the sweet potatoes into ½’ thick fries.
  2. Preheat the oven to 400 F and line a large baking sheet with parchment paper. 
  3. Bring a large pot of water to boil and carefully add the fries. Parboil for 5-7 minutes or until the fries are just fork tender. Strain and transfer to a clean dish towel. Pat totally dry.
  4. Transfer the dried fries to the baking sheet and toss with salt, pepper, and avocado oil. Space the fries evenly.
  5. Transfer to the baking sheet to the oven and bake for 30-35 minutes, flipping halfway. You want the fries to have crisp, browned spots. If crispier fries are desired, turn the broiler on at the end of the cooking time for 2-3 minutes. 
  6. Serve with sauces on the side!

Notes

  • All nutritional information are estimations and will vary.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 258
  • Fat: 7.1g
  • Carbohydrates: 45.8g
  • Fiber: 6.9g
  • Protein: 3.6g