He wants them… she wants them… everybody wants them!!
Sweet potato fries. They are the new hot shot craze on any restaurant menu. Your regular french fries have taken a back seat since these colorful sweet and salty fries started making an appearance a few years back. Albeit they are not as super crunchy as your russet potato fries, but there is something about these orangey sweet fries that’s so addictive and crave-worthy! One more bit of good news here, they are baked, so no hassle frying them. No splutter-splatter in your kitchen, and NO guilt devouring them!
You want these baked sweet potatoes b’cause
- They’re so cheap and economical.
- They’re Extremely nutritious, full of anti oxidents and vitamins A, C, E, B6… all letters of the alphabet nutritious!
- They’re gluten free, vegetarian and could be vegan if you skip the parmesan.
- They’re perfectly seasoned and a great finger food, appetizer or side dish option for so many meals.
- They’re baked, not fried… hassle free and healthy… win-win!
Can you really bake sweet potato fries crispy?
The real honest answer is NO, they will never be as crispy as deep fried regular potatoes. You can try all the techniques out there, from soaking them in water to coating them in cornstarch to sprinkling the salt later after cooking. All of them help a little, but they will never be crispy crisp, though they will crisp up a little outside around the edges. But they will be softer and tender inside. But there is nothing wrong with that. These fries are so flavorful with natural sweetness that you can enhance with countless seasonings. In no time they are going to be your go to fries! Trust me!!
Here are the TIPS to make your sweet potato fries PERFECT with crispy edges!!
1. Cut them evenly. So all the fries bake evenly (you don’t want some burnt and some under cooked fries), cut them evenly about 1/4 to 1/2 inch thick. Don’t cut them too thin, as they will burn too easily. I personally go for 1/2 inch, as I like them a little thicker and chunkier.
2. Soak them in cold water. Yes, it’s an extra step, but it helps prevent them from being soggy and mushy.This removes the excess starch and helps crisp them a bit. You can soak anywhere from 30 minutes to a few hours. Be sure to pat them dry with towel so there is no moisture left.
3. Toss the fries with cornstarch and your seasoning before tossing with oil. Cornstarch helps the fries achieve a crispier exterior. You can sprinkle whatever seasoning you feel that day. Today I am using simple black pepper, garlic powder and paprika. This sweet savory combo is irresistible. Later, I will give you some other fantastic seasoning options. Once they are coasted with the powders, sprinkle oil and coat nicely.
4. Line your baking sheet and don’t overcrowd. Using parchment paper to line the pan is first preference, as the fries don’t stick to the it. Make sure the brand of parchment paper you use can withstand high temperature, as we are baking this at 425°F. The second option is to line with greased aluminum foil, or just grease your sheet. Make sure you arrange the fries in single layer without overlapping, as that’s another reason for soggy fries. If you’re making a big batch, use two pans instead of one.
5. Bake at the right temperature. Preheat your oven to 425°F. Any lower and chances are they will be soggy. Higher and they can burn too easily. Half way through, flip the fries with a spatula, making sure they cook all over.
6. Salt goes after baking them. Salt can bring out moisture when baking and make them soggy, so wait till the end, just before munching.
7. Let them sit a few minutes after baking and sprinkle with salt. Rest the fries 5 minutes on the hot baking sheet and add some kind of rock salt. Any extra seasonings are welcome too. I love the fresh color of finely chopped parsley and some fine parmesan shavings. Now time to dig in fast guys! As with any other fries, they get soggy if left unattended for too long… not done, after all that work!!
- Sweet potatoes – I like to use larger and fatter ones, as I like longer fries. I also like to peel the skin off, but some people prefer to keep it on. Just wash them good.
- Cornstarch – To make the exterior crispier.
- Olive oil – Or any other oil you prefer.
- Sea salt – We highly recommend sprinkling it at the end, after cooking the fries.
- Seasoning – This time we are using a mix of garlic powder, paprika and black pepper. See the other variations below.
- Garnishing – Chopped parsley and a fine dusting of freshly grated parmesan.
Some great ideas to play with your sweet potato fries (Variations)
- Classic Fries. Just salt, pepper and garlic power.
- Cajun style. Experiment with flavors by adding some Cajun or Creole seasoning.
- Mexican style. How about some fajita seasoning?
- Some Italian flair. Add a dash of rosemary, thyme and sage.
- Garlic herb butter. Make a delicious garlicky butter by mixing together melted butter, a freshly minced clove of garlic and some finely chopped parsley or basil. Toss your fries gently in this mixture after baking. Oh Boy, I can’t have this enough!!
- You want sweeter fries? A brown sugar and cinnamon combo, along with salt and pepper, enhances the natural sweetness.
What to eat with your sweet potato fries?
Oh, anything! All burgers, sandwiches, hot dogs… They’re great with grilled or baked meats and seafood, like Pork Pinwheels or Maple Pecan Salmon. You name it. I even love them with my Mexican meals. Tacos or burritos are great with a basket full of these fries… I am all set!!
Can you make them in advance ?
As with any other type of fries, they will get soggy if left out for too long, so it’s best to serve them fresh out of oven every single time. But you can prep them ahead of time by cutting, giving them a water bath and patting dry with a towel. Then store in a ziploc bag in the refrigerator till you are ready to cook. All that’s needed is to toss with seasoning and bake!
Try these tasty, family friendly fries. Oh yes, those kids are gonna love these sweet fries, so get ready for a lot of demands! In no time they’ll be your regular GO-TO-FRIES!! Cause he loves them… she loves them… everyone loves them!!
Easy Baked Sweet Potato Fries, on my Gypsy Plate… enjoy!
- 1 lb sweet potatoes
- 2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 Tbsp corn starch
- Sea salt to taste
- Wash sweet potatoes. Peel skin if desired. Cut into ¼ to ½ inch square fries.
- Soak in cold water at least 30 minutes to a few hours.
- Preheat oven to 425°F. Remove fries from water, pat dry very well and toss with mixture of corn starch, black pepper, paprika and garlic powder.
- Toss with olive oil and spread evenly in single layer on parchment paper lines baking sheet. If no parchment paper is available, line sheet with aluminum foil and grease, or just grease baking sheet.
- Place fries in oven and bake 15 minutes. Flip fries with spatula, return to oven and bake additional 15 minutes.
- Remove from oven, allow to rest 5 minutes, and sprinkle with sea salt and any additional desired garnishings.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 179Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 187mgCarbohydrates 28gFiber 4gSugar 7gProtein 2g
Nutrition information calculated by Nutritionix.
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