Crispy Baked Sweet Potato Fries

Sweet potatoes have more sugar and moisture than russets, which is why homemade sweet potato fries so often turn out soft. Three things help: a light dusting of cornstarch to absorb surface moisture, a hot 425°F oven, and plenty of space on the pan so the fries roast instead of steam. A little smoked paprika plays up their natural sweetness.

They are a colorful side for a juicy turkey burger. For classic potatoes in the oven, see our crispy oven fries.

1. Heat the oven. Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment.
2. Cut the fries. Peel the sweet potatoes if you like. Cut into sticks about ¼ to ⅓ inch thick, keeping them even.
3. Dry them. Pat the cut potatoes dry with a towel. Removing surface moisture is key to crisp edges.
4. Coat with cornstarch. Toss the potatoes with the cornstarch in a large bowl or zip-top bag until lightly and evenly coated, with no dry clumps.
5. Add oil and spices. Drizzle with oil and toss to coat, then sprinkle with salt, paprika, garlic powder, pepper and cayenne and toss again.
6. Spread out. Divide between the two pans in a single layer with space between each fry. Crowded fries steam and go soft.
7. Roast. Bake for 15 minutes, then flip the fries and swap the pans between racks. Bake 10 to 15 minutes more, until browned at the edges and tender inside.
8. Rest and season. Let the fries sit on the hot pans for 3 to 5 minutes to firm up, then sprinkle with a little more salt and serve.

• Use two pans. Giving fries room is the single biggest factor in getting them crisp.
• Thinner is crispier. Very thick wedges will be tender but not crunchy.
• Watch the last few minutes. The natural sugars brown quickly, so check early to avoid burnt tips.
• Try a dip. Sweet potato fries go well with smoky, spicy or garlicky mayo-based sauces.

Approximately 290 calories per serving. This is an estimate.