I love making these sweet potato sticks when I want a snack that feels indulgent but is still homemade and wholesome.
They’re naturally sweet, incredibly crunchy, and so easy to make that even beginners won’t feel intimidated. Once you hear that crisp “snap,” you’ll understand why both kids and adults can’t stop eating them.
These sweet potato sticks are oven-baked using simple pantry ingredients—no additives, no complicated steps.
They’re crunchy on the outside, lightly sweet inside, and perfect for lunchboxes, movie nights, or anytime snack cravings. Store them well, and they’ll stay crispy for days.
Contents
Why you’ll love this recipe
- Made with real sweet potatoes, no additives
- Super crunchy with a satisfying bite
- Easy oven-baked method, beginner-friendly
- Kid-approved and adult-loved
- Keeps well for several days when stored properly
Ingredients
(Makes about 2 baking trays)
- 200g sweet potato
- 220g all-purpose flour
- 60g corn oil (or melted butter)
- 1 egg yolk (for brushing)
- Black and white sesame seeds, to taste
Instructions
1. Steam the sweet potato
Wash the sweet potato and steam over high heat for 15–20 minutes, until easily pierced with chopsticks or a fork. Let cool slightly, peel off the skin, and mash into a smooth, lump-free puree. Allow it to cool completely.
2. Make the dough
Add 220g flour and 60g corn oil to the cooled sweet potato puree. Mix with chopsticks until a shaggy dough forms, then knead by hand for 3–5 minutes until smooth and non-sticky. The dough should be soft but hold its shape.
3. Roll and season
Place the dough inside a plastic bag and roll it out evenly to about 3mm thickness. Cut open one side of the bag to expose the surface. Brush evenly with egg yolk, then sprinkle with sesame seeds and gently press them in.
4. Cut and arrange
Cut the dough into strips about 8–10cm long and 1cm wide. Preheat the oven to 180°C (355°F). Arrange the strips on a baking tray lined with parchment paper, leaving space between each piece.
5. Bake
Bake in the middle rack at 180°C for about 20 minutes, until golden and crisp. Keep a close eye during the last 5 minutes to avoid over-browning. Transfer to a cooling rack—these will become even crispier as they cool.
Notes
- The sweet potato must be fully cooked and mashed smooth for the best texture.
- Rolling the dough inside a plastic bag prevents sticking and ensures even thickness.
- Keep the thickness around 3mm—too thick won’t crisp, too thin may burn.
- Always preheat the oven for even baking.
- Store completely cooled sticks in an airtight container to keep them crispy for 3–5 days.
- For a sweeter version, add 10–20g sugar to the dough. For a savory twist, skip sesame seeds and add a pinch of salt.
Frequently Asked Questions
Can I use a different oil?
Yes. Melted butter adds more aroma, while neutral oils like vegetable oil also work well.
Why are my sweet potato sticks not crispy?
They may be too thick, underbaked, or not fully cooled. Crispness improves after cooling.
Can I make these without egg yolk?
Yes. The egg yolk is mainly for color and aroma. You can brush with oil instead.
How do I store them?
Keep them in an airtight container in a dry place. Adding a silica gel food pack helps prevent moisture.
Can kids eat these?
Absolutely. They’re mild, crunchy, and made with simple ingredients—perfect for kids.
Extra-Crispy Sweet Potato Sticks
Ingredients
- 200 g sweet potato
- 220 g all-purpose flour
- 60 g corn oil or melted butter
- 1 egg yolk for brushing
- Black and white sesame seeds to taste
Instructions
Steam the sweet potato
- Wash the sweet potato and steam over high heat for 15–20 minutes, until easily pierced with chopsticks or a fork. Let cool slightly, peel off the skin, and mash into a smooth, lump-free puree. Allow it to cool completely.
Make the dough
- Add 220g flour and 60g corn oil to the cooled sweet potato puree. Mix with chopsticks until a shaggy dough forms, then knead by hand for 3–5 minutes until smooth and non-sticky. The dough should be soft but hold its shape.
Roll and season
- Place the dough inside a plastic bag and roll it out evenly to about 3mm thickness. Cut open one side of the bag to expose the surface. Brush evenly with egg yolk, then sprinkle with sesame seeds and gently press them in.
Cut and arrange
- Cut the dough into strips about 8–10cm long and 1cm wide. Preheat the oven to 180°C (355°F). Arrange the strips on a baking tray lined with parchment paper, leaving space between each piece.
Bake
- Bake in the middle rack at 180°C for about 20 minutes, until golden and crisp. Keep a close eye during the last 5 minutes to avoid over-browning. Transfer to a cooling rack—these will become even crispier as they cool.
