Sweet potato fries
What’s more disappointing than a soggy fry? I think NOTHING!
Over the years I have tried so many variations to get a sweet potato to taste like a fresh, out of the fryer, hot and crispy fry! And failed- a LOT. But I have perfected this method and here to save you from all the soggy fries!
Lets talk ingredients first- then method. If you are planning to make something from scratch, might as well use the best ingredients right?! In this recipe, you will need a good quality oil, preferably avocado oil. One of the reasons I chose this was it has a high smoke point. Olive oils have a lower smoke point and will go rancid with the amount of heat these fries will be under! Second, I chose a tapioca starch for my coating (arrowroot would work here too). Try and avoid corn starch if possible- as it is extremely genetically modified and chances are, the process in which it went through to get to this state had far more chemicals than your body wants to process. Lastly, I chose to use a Himalayan sea salt, for added nutrient value- but kosher salt would work just as well here!
Now- the process. I’m not going to say this is a QUICK recipe, you will need a little bit of time to have these turn out perfect. BUT, I will be the first to rant about quality in- quality out! The steps below lay out the process (simply) and should be read through prior to slicing up the spuds!
Have at em! And leave a comment for us to know how yours turned out below!
Preheat to 425 degrees
1 large sweet potato, peeled
1/4 cup avocado oil
1/4 cup tapioca flour
cracked black pepper
- Chop potato into long strips, about 1/2 inch thick to resemble French fries- try not to make them all different sizes. The more consistent the better.
- Heat water in pan to a boil, add potatoes and cook x 8 minutes
- Prepare to large bowls. Add oil to one, and flour to another.
- Drain fries and dry on kitchen towel
- Toss with tongs into flour, transfer to bowl with oil using tongs- don’t dump in- as you don’t want all the left over flour clumping up and sticking to fries.
- Prepare 13X9 baking sheet with parchment paper and cooling rack.
- Transfer fries with tongs onto cooling rack, ensuring all fries have space (not a bunch, but enough so that they aren’t touching) between them and are in a single layer.
- Bake at 425 for 18-20 min, watching closely, they may not “brown” but will crisp!
- Remove from oven- season with salt and pepper (or whatever your heart desires!) and serve immediately. (alternatively – if making ahead, transfer once cooled to paper towel lined plate and refridgerate. Prior to serving place back on cooling rack and bake to heat.)