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Extra Crunchy Smoked Paprika Sweet Potato Fries

Making sweet potato fries to perfection is all about technique, otherwise they usually turn out pretty soggy. After much testing, I think these are made to perfection.
Servings 6 people


  • 3 large sweet potatoes, peeled and cut into 1⁄2 inch sticks
  • ¼ cup neutral oil (sunflower, grapeseed, avocado, canola)
  • ½ tsp smoked paprika
  • 1 tsp paprika
  • 1 teaspoon granualted garlic
  • 2-3 tsp fine cornmeal
  • Kosher salt


  • Preheat oven to 375 ̇F convection.
  • Place a large pot with salted water over high heat to boil. Add the potatoes, boil for 5 minutes, remove carefully and let drain on a paper towel until dry. Place the sweet potato in the centre of 2 parchment lined cookie sheets (distribute evenly).
  • Evenly drizzle the potatoes with oil.
  • Evenly sprinkle with the paprikas, granulated oil and cornmeal.
  • Gently, toss the potatoes to coat with the oil and spices. Sprinkle with salt.
  • Roast for 30 minutes. Check them. If they look like they are cooking well, continue. You can raise the temp by 15 ̊F or leave it.
  • Roast for another 20-30 or until dark in spots and crispy.