Sweet Potato Fries
User Reviews
5
Sweet Potato Fries
Description
Sweet Potato Fries are peeled and sliced into uniform matchsticks about 1/4 inch thick, then soaked in cold water for at least 30 minutes to remove excess starch, ensuring crispness when baked. After drying thoroughly, the fries are tossed with olive oil and a seasoning mixture of cornstarch, garlic powder, chili powder, black pepper, and salt to create a lightly spiced coating. They are arranged on baking sheets without crowding to roast in a hot 425°F oven, flipping halfway through for even browning and crisp edges.
The fry sauce pairs smooth mayonnaise with ketchup, Worcestershire sauce, and a touch of paprika for smoky depth. This classic dip complements the sweet and spicy fries.
These fries offer a flavorful alternative to traditional fries and can be served as a snack or side. Uniform cutting and thorough drying are key to achieving crispy fries.
For freezing, raw fries should be blanched before freezing to preserve texture, and cooked fries can be flash-frozen for storage, then reheated in the oven to regain crispness.
Ingredients
- 1 lb sweet potato about 2
- 2 tablespoons olive oil , avocado oil, or , coconut oil
- 2 ½ teaspoons cornstarch
- ½ teaspoon garlic powder
- 1/4 teaspoon chili powder
- ½ teaspoon black pepper ground
- 1-2 teaspoons salt to taste (or seasoned salt- like Lawry’s brand, sea salt
- 2 Tablespoon parsley optional, fresh chopped
For the dipping sauce:
- ⅓ cup mayonnaise
- ¼ cup ketchup
- 1/2 teaspoon Worcestershire sauce
- ¼ teaspoon paprika
Instructions
- Peel and cut sweet potatoes into “matchsticks” about ¼ inch thick, making them as uniform in size as possible.
- Add them to a bowl and cover with cold water. Refrigerate for 30 minutes, or up to overnight. Drain and pat very dry.
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Mix cornstarch, garlic powder, chili powder and pepper together in a bowl.
- Add the sweet potatoes to a large resealable bag. Toss evenly with oil, then add spice mixture and toss to coat evenly.
- Divide them onto the baking sheets, making sure they are not crowded or touching (otherwise they will steam, instead of roast). (Bake in two batches if you only have one sheet pan.)
- Bake for 15 minutes, remove from the oven, and flip fries to the other side.
- Return to the oven for 12-15 more minutes until crisp.
- While the fries bake, make fry sauce by combining the ingredients in a bowl.
- Remove sweet potato fries from oven and season to taste with salt and fresh parsley if desired. Serve with dipping sauce.
Notes
- Raw sweet potato fries should be blanched in boiling water for 5 minutes, then cooled and dried before freezing to preserve texture.
- Cooked fries can be flash-frozen on a baking sheet then stored for 3-6 months; reheat in the oven at 400ºF for about 20 minutes for best crispness.
- Microwaving cooked fries is quicker but will not produce crispy fries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 647mg | 27% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 16293IU | 326% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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