Crispy Sweet Potato Sticks

Prep Time: 15 minutes
Cook Time: 30 minutes
Soak Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4

These oven-baked sweet potato sticks deliver that crave able fry energy without deep frying. The trick is a quick cold-water soak to rinse excess surface starch, thorough drying, and a light cornstarch coat that crisps in the heat. A two-stage bake—first to cook through, then a short, hotter blast—locks in tender centers and bronzed edges. Smoked paprika, garlic, and black pepper give a savory backbone that balances the tubers’ natural sweetness. Serve them with a tangy yogurt-lime dip or a maple-mustard sauce to play up sweet and spicy notes.

Ingredients

  • 2 large sweet potatoes (about 2 lb. total), peeled if desired
  • 2 tbsp cornstarch (or arrowroot)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt, plus more to finish
  • ¼ tsp freshly ground black pepper
  • Pinch cayenne or chili powder (optional)sweet potato sticks, baked sweet potato fries, oven fries, crispy oven-baked, healthy side, high fiber, beta-carotene, vitamin A, weeknight recipe, simple ingredients, minimal oil, cornstarch coating, gluten free, dairy free option, vegan option, meal prep, snack, game day, family friendly, kid friendly, savory spice blend, smoked paprika, garlic powder, onion powder, maple mustard dip, yogurt lime dip, sheet pan recipe, two-stage bake, convection friendly, affordable, pantry staples, olive oil, quick soak method, crispy edges, tender center, golden brown, sweet and spicy, chili powder, cayenne, easy cleanup, parchment lined, reheating tips, dipping sauces, balanced flavor, wholesome, real food, plant-based, vegetarian, veggie side, seasonal cooking, fall recipes

Optional Dips

  • Yogurt-Lime: ½ cup plain yogurt (or dairy-free), 1 tsp lime zest, 1 tbsp lime juice, pinch salt
  • Maple-Mustard: 2 tbsp Dijon, 1 tbsp maple syrup, 1 tsp apple cider vinegar, pinch salt

Instructions

  • Heat oven to 425°F (220°C). Line two sheet pans with parchment. Place a sturdy wire rack on one pan if you have it—air circulation helps crisping.
  • Cut potatoes into ½-inch-thick sticks: first trim ends, slice lengthwise into slabs, then into even batons. Aim for uniform thickness so everything cooks at the same pace.
  • Soak sticks in a large bowl of cold water for 30 minutes to remove excess surface starch. For best results, change the water once halfway.
  • Drain and dry thoroughly. Spread on clean towels and pat until no visible moisture remains; lingering moisture is the enemy of crisp.
  • In a large bowl, whisk cornstarch with paprika, garlic powder, onion powder, salt, pepper, and cayenne. Add dry sticks and toss until lightly dusted. Drizzle in olive oil and toss again to evenly coat without clumping.
  • Arrange in a single layer on prepared pans with a bit of space between pieces. Overcrowding leads to steaming; use both pans if needed.
  • Bake 18–22 minutes on the middle racks, rotating pans once, until the bottoms show light color and sticks are tender when pierced.
  • Increase oven to 475°F (245°C). Flip sticks with a thin spatula, swap pan positions, and bake 6–10 minutes more until edges are deeply golden and crisp.
  • Sprinkle with a little extra salt. Let rest 2 minutes (steam escapes and surfaces firm up). Serve hot with dips.

Tips & Swaps

  • Oil choice: Olive oil is classic; avocado or peanut oil also work.
  • Extra crispy: After soaking, dust with cornstarch, chill sticks on a rack in the fridge 20 minutes, then oil and bake.
  • Convection: Reduce temps by 25°F and check early.
  • No cornstarch: Use fine rice flour or potato starch.
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  • Make-ahead: Cut sticks, soak, drain, and refrigerate on a towel-lined tray up to 8 hours; pat dry before seasoning.
  • Reheat: 400°F (205°C) for 6–8 minutes on a rack to restore snap.
  • Dips: Add minced garlic and herbs to the yogurt-lime, or whisk hot sauce into the maple-mustard for kick.
  • Serving: Excellent beside grilled chicken, veggie burgers, or a big salad; great in wraps for crunch.

Nutrition Note

A serving provides complex carbs, fiber, and beta-carotene (vitamin A precursor). Baking keeps oil modest while delivering satisfying texture; resist the urge to over-oil, which can soften the crust.

 

 

 

 

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