Recipe by Chay Wike

Crispy Oven-Fried Sweet Potatoes

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Parve Parve
Easy Easy
2-4 Servings

No Allergens specified

I’m a nerd who loves to research and experiment in my kitchen. I stumbled across this technique and it really brings an upgrade to your ovenfry game. Soaking sweet potatoes in cold water prior to oven-frying will result in delightfully crispy fries at home. This is because soaking helps to release their natural starches, making them more available during cooking. A minimum of 30 minutes will do, but several hours or overnight is even better. Another thing to note is to hold off on the salt until just before serving. Salt brings out moisture in foods, and we are really trying to keep these dry and crispy in the oven while roasting. Lastly, these will develop their final stages of crunchiness while cooling, so do your best not to pick at them until they are ready! Serves 2 to 4 as a side dish


Crispy Oven-Fried Sweet Potatoes

  • 1 and 1/2 pounds small sweet potatoes, cut into 1/4-inch strips

  • 1 teaspoon garlic granules

  • 1 teaspoon ground paprika, such as Pereg

  • 1 teaspoon coconut sugar



Begin by soaking the sweet potatoes in a large bowl of cold water for a minimum of 30 minutes or overnight, refrigerated.


When you’re ready to make the fries, preheat the oven to 450 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.


In a small bowl, mix the garlic, paprika, and coconut sugar.


Drain and rinse the sweet potatoes and pat very dry with a dish towel or paper towels. Rinse out and dry the bowl and place the fries back in. Drizzle with the olive oil and sprinkle the spice mixture over, tossing the sweet potatoes by hand and making sure to coat well with the spices.


Spread out the potatoes evenly in a single layer on the baking sheets, making sure they aren’t touching each other.


Roast for 15 minutes, then remove from the oven and flip each fry with tongs. Rotate the pans and return to the oven for another 15 to 20 minutes, or until the fries are crispy and dark golden brown.


Remove from the oven and allow to cool for 10 minutes, so they can crisp up even more.


Sprinkle with salt and serve immediately.


Serve with Chipotle Aioli or Coconut Yogurt Tzatziki [recipes in the cookbook].


From The Kitchen Commune: Meals to Heal and Nourish Everyone at Your Table, copyright © 2024 by Chay Wike. Reprinted by permission of the author and Flashpoint Books, Seattle, WA.

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Crispy Oven-Fried Sweet Potatoes

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