Crispy Vegan Sweet Potato Fries: Easy Oven & Air Fryer Recipe with Tips for Perfect Results

Sweet potato fries have always been my go-to snack when I’m craving something crispy yet wholesome. There’s just something about their natural sweetness and vibrant color that makes them irresistible. Plus they’re so easy to make vegan without sacrificing any flavor or crunch.

I love how these fries turn any meal into a treat whether I’m serving them as a side or enjoying them on their own with my favorite dipping sauce. They’re a crowd-pleaser at parties and a simple way to add a burst of color to my dinner table. If you’re looking for a tasty and healthier alternative to regular fries you’ll want to keep this recipe handy.

Ingredients

When I prepare my vegan sweet potato fries, I choose simple plant-based ingredients that promise maximum flavor with minimal fuss. Here is what you will need for perfectly crispy oven-baked fries:

• 2 large sweet potatoes (about 1.5 pounds), peeled and cut into ¼-inch thick fries
• 2 tablespoons olive oil, or avocado oil for a lighter flavor
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• 2 tablespoons cornstarch or arrowroot powder (for crispiness)

Optional for serving:

• Fresh parsley, chopped
• Vegan aioli or ketchup for dipping

I use vibrant orange-fleshed sweet potatoes for their classic sweetness and remarkable color. The combination of spices plus the dusting of cornstarch creates that crave-worthy texture. These pantry staples keep this recipe accessible and easy for anyone starting a vegan journey.

Tools and Equipment Needed

To make perfect vegan sweet potato fries every time, I rely on a few basic kitchen tools. These help ensure even slicing, crispy baking, and easy cleanup.

• Sharp chef’s knife – for slicing sweet potatoes evenly
• Large cutting board – to provide a stable surface for chopping
• Vegetable peeler – to remove sweet potato skins, if desired
• Large mixing bowl – for tossing fries with oil and spices
• Measuring spoons – for accurate seasoning and oil amounts
• Baking sheet – to spread fries out in a single layer for even roasting
• Parchment paper or silicone baking mat – to prevent sticking and make cleanup easy
• Spatula or tongs – for flipping fries halfway through baking
• Cooling rack (optional) – to let the fries air out for extra crispiness

I always have these tools ready before I start, so I can work efficiently and focus on flavor and texture. Having the right equipment makes healthy homemade vegan fries simple to prepare and enjoyable to eat.

Prep Work

A little prep work ensures my vegan sweet potato fries turn out crisp and tasty every time. I always take a few minutes to set up for the best texture and flavor before baking.

Selecting and Cutting the Sweet Potatoes

I always choose firm, medium sweet potatoes with smooth bright skin and vibrant orange flesh. These work best for even baking and perfect sweetness. I peel each sweet potato then slice them into uniform sticks about 1/4 inch thick and wide. Thinner fries crisp better while still staying soft inside. If your fries vary in size, they may not cook evenly.

Soaking the Fries

For crispier fries, I soak the sweet potato sticks in a large bowl of cold water for at least 30 minutes. This step pulls out excess starch which helps them bake up golden brown. After soaking, I drain the fries and pat them dry thoroughly with a clean kitchen towel. Damp fries will steam instead of crisp up in the oven.

Prepping Your Baking Sheet

I always line my baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup simple. I spread out the fries in a single layer with space between each stick. Overcrowding leads to soggy fries, so I use two sheets if needed to keep air circulating around every fry.

Seasoning the Fries

Once my sweet potato fries are prepped and perfectly dry, I focus on seasoning for maximum flavor. I drizzle the fries with 1 ½ tablespoons of extra virgin olive oil. This helps the spices cling to every fry and aids in crisping.

I combine my favorite vegan-friendly spices for that crave-worthy taste. I add 1 teaspoon smoked paprika for bold smokiness, ½ teaspoon garlic powder for savory depth, ½ teaspoon onion powder for a touch of sweetness, ¼ teaspoon ground black pepper for gentle heat, and ¾ teaspoon fine sea salt to round out the flavors.

With clean hands, I toss the fries until they’re evenly coated in the oil and seasonings. For extra crispiness, I often sprinkle 1 tablespoon of cornstarch or arrowroot powder over the fries before tossing in the spices. This light dusting soaks up surface moisture and encourages that irresistible golden crunch.

I make sure no fry is left behind—every stick needs a generous coating of spice blend. If I’m in the mood for variety, I’ll add a pinch of cayenne for heat or a sprinkle of dried rosemary for an herbaceous lift. I keep the spices vegan and wholesome so every batch is equally healthy and flavorful.

Cooking Directions

Here, I walk you through my foolproof steps to get vegan sweet potato fries perfectly crispy every time. Choose between the classic oven-baked approach or the speedy air fryer method.

Oven-Baked Method

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. After soaking and drying your sweet potato sticks, transfer them to a large mixing bowl.
3. Add olive oil and toss until the fries are evenly coated.
4. Sprinkle the cornstarch, smoked paprika, garlic powder, onion powder, sea salt, and freshly ground black pepper over the fries. Toss thoroughly to distribute the seasonings and starch.
5. Spread the fries on the prepared baking sheet in a single layer. Make sure the fries are not touching to help them crisp up.
6. Bake on the center rack for 15 minutes. Flip each fry gently with a spatula.
7. Return the fries to the oven for an additional 10-15 minutes, or until golden and crispy. For extra crunch, turn on the broiler for 2-3 minutes at the end, watching closely to prevent burning.
8. Remove the fries from the oven and let them cool for 2 minutes. Top with fresh parsley if desired, and serve with vegan aioli or ketchup.

Air Fryer Method

1. Preheat your air fryer to 400°F for 3 minutes.
2. Once your sweet potato fries are coated in oil and seasonings, arrange them in the fryer basket in a single layer. Avoid overcrowding; work in batches if needed.
3. Cook for 10-12 minutes, shaking the basket halfway through. The fries should turn deep golden and crisp.
4. Remove the fries and repeat with remaining batches. Serve hot, garnished with parsley and your favorite vegan dip.

Serving Suggestions

I love how versatile vegan sweet potato fries are for creating both simple snacks and satisfying meals. Their crispy edges and caramelized flavor pair well with a range of vegan dips and toppings.

Dipping Sauces

I regularly serve these fries with a side of vegan aioli for creamy richness. For a classic pairing, I offer tangy ketchup or homemade vegan sriracha mayo. If I want something with bold flavor, I blend tahini with lemon juice and garlic powder for an earthy dip. A cool avocado-lime sauce also works beautifully with the fries’ sweet notes.

Main Course Pairings

Sweet potato fries make a tasty side for vegan burgers or sandwiches. I often plate them alongside black bean burgers or my favorite chickpea salad sandwich for a hearty meal. For a light lunch, I toss the fries over crisp greens with cherry tomatoes, red onion, and a squeeze of lemon—creating a satisfying, nourish bowl.

Fun Toppings

I top fries with fresh herbs like parsley, cilantro, or green onions for extra color. Crumbled vegan feta or a dusting of smoked paprika adds another flavor layer. When I want to make loaded fries, I pile on vegan cheese sauce, black beans, salsa, and jalapeños for a plant-based twist on nachos.

Table: Favorite Vegan Sweet Potato Fry Pairings

With these serving ideas and toppings, you can make vegan sweet potato fries the star of a casual snack plate or a creative, flavor-packed meal.

Make-Ahead and Storage Tips

I often prep sweet potato fries ahead of time for busy weeknights or gatherings. To make them ahead, I slice the sweet potatoes and soak them in cold water as usual. After draining and drying them well, I toss them with cornstarch or arrowroot and store them in an airtight container in the fridge for up to 24 hours. When I am ready to bake or air fry, I season and oil the fries just before cooking to keep them crispy.

If I need to store leftover vegan sweet potato fries, I let them cool completely first. I always use a shallow airtight container to help prevent sogginess. In the fridge, the fries will stay fresh for up to 3 days. For longer storage, I lay cooled fries in a single layer on a baking sheet and freeze them for 1 hour, then transfer them to a freezer-safe bag or container for up to 2 months.

To reheat, I spread the fries out on a baking sheet and bake in a preheated oven at 400°F for 8-10 minutes. For smaller batches, I use the air fryer at 375°F for 5-7 minutes. I skip the microwave for reheating since it makes the fries soft and mushy. I always aim to reheat only what I plan to eat, as multiple reheats can dry out the fries and diminish their natural flavor.

I find that prepping ahead and proper storage keeps my sweet potato fries just as vibrant and crisp as when they are fresh out of the oven.

Conclusion

Sweet potato fries have truly become one of my go-to treats for any occasion. I love how easy they are to make and how they always bring a pop of color and flavor to the table. Whether I’m enjoying them as a snack or serving them up at a gathering they never disappoint.

Give them a try and don’t be afraid to get creative with your seasonings and dips. You might just find yourself reaching for sweet potatoes a little more often—just like I do!