Crispy Sweet Potato Oven Fries

5 from 1 vote

Prep Time15

Cook Time30

Total Time1 45

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 237kcal

Peel sweet potatoes. Halve them lengthwise and cut them into ½" X ½" squares as uniformly as possible.
Cover with cold water and soak for at least 60 minutes or up to overnight.
Drain potatoes in a colander and rinse.
Lay potato wedges out on a paper towel and pat dry top and bottom.
Preheat oven to 425 degrees.
Line 2 sheet pans with foil and spray well with cooking spray.
Put 2 tsps of corn starch in a large zip lock bag. Toss half the dry potato wedges in the bag to coat them lightly. Transfer to a large bowl and repeat with remaining starch and potatoes.
Toss potatoes with oil and spice if using.
Arrange the fries on the foil sheet pans in a single layer with space between them. Do not crowd them.
Bake 15 minutes and then flip each fry. Use tongs or a firm spatula.
Rotate the pans when you put them back in the oven. Lower pan goes to upper rack and vice versa. Turn the pans so the back of the pan is now at the front.
Check them after 15 more minutes. They should be browned and cooked through. Sprinkle them with coarse sea salt immediately after removing from the oven.
Serve them with dipping sauce (optional).