These healthy baked Sweet Potato Fries are perfectly crispy, absolutely addictive and totally easy to make.
I’ve never been a huge fan of French Fries. I know…I’m probably the only one in America who can either take or leave French Fries.
But I’ll make an exception with these Sweet Potato Fries. I don’t know why. Maybe it’s the fact that they have a lot more flavor than regular fries. Maybe it’s the fact that I bake them to save a ton of calories. Or maybe it’s the fact that I just lightly salt them.
But whatever the reason, these little guys are absolutely addictive. And, unlike other Sweet Potato Fries I’ve had before which have been a bit limp, these fries are actually crispy.
Oh, then there’s another huge reason I like these Sweet Potato Fries. They are so easy to make. And as Ina Garten says, they’re Foolproof.
Ingredients for Sweet Potato Fries
- Sweet Potato: The star of the show
- Corn starch: The secret crisping ingredient
- Olive oil: Not a lot…just a little
- Salt: Again, just a dash
How to Make Sweet Potato Fries
Set your oven to 425 degrees F. Nice and hot to crisp up these fries.
Then peel and slice the potato into even strips (to ensure even baking). With just one potato, you’ll be amazed how many fries you’ll have.
Now comes the most important part. You need to soak these potatoes for at least 2 hours. 2 hours? Yup! The reason for this is two-fold. The soaking help get rid of the extra starch and it held the sweet potatoes to crisp up. Name of the game, right? Crispy Sweet Potato Fries.
After the soaking time is up, just remove them from the water and add them to a towel. Pat them all over until they’re relatively dry. This is the 2nd step for crispness.
The 3rd step is the secret ingredient – corn starch. The corn starch ensures a crisp fry. Recipe Tin Eats, an excellent food blogger, uses baking soda when she makes crispy chicken wings. I tried that on these fries on my first go round. Then I tried the corn starch. The corn starch won.
So in a gallon zip lock bag, add the corn starch. Then add the dried fries. Zip the bag and shake to evenly cost the fries.
Then add parchment paper to a large sheet pan. For some reason the parchment paper works better than just the pan or even aluminum foil to crisp these fries.
As you lay the fries out on the prepared pan, be sure and not crowd them. When they lay against each other they won’t crisp.
Then drizzle 1 Tsp of oil lightly over the fries. I know it’s not much, but it does work.
Place the pan in the oven and bake 20 minutes. Then turn the potatoes over and bake another 10 minutes.
Remove from the oven and sprinkle lightly with salt.
Try to refrain from diving into them immediately. Instead let them cool for about 5 minutes. They crisp and firm up even more.
Sweet Potato Fries
- 1 Sweet Potato
- 2 Tsp Corn starch
- 1 Tsp Olive oil
- 1/4 Tsp Salt
- Peel and cut sweet potato into even strips.
- Add the potatoes to a bowl and cover with water. Allow them to soak for at least 2 hours.
- Remove from water and dry on a towel.
- Add cornstarch to a gallon zip lock bag. Then add potatoes and zip the bag. Shake it to evenly distribute cornstarch on the sweet potatoes.
- Add parchment paper to a large sheet pan and then add the potatoes being careful not to let them touch each other - so that they will cook and brown evenly.
- Drizzle olive oil over the potatoes.
- Place in oven and bake 20 minutes. Then turn potatoes over and continue to bake another 10 minutes.
- Remove from oven and add salt. Allow to cool and serve.
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