Enjoy a perfect salty sweet flavor combo. This recipe will yield crispy, crunchy, delicious sweet potato fries.
Ingredients
2large sweet potatoesabout 3/4 pound, give or take
4teaspoonsstarchcorn starch, tapioca starch/flour, brown rice starch/flour, or a mixture of any or all of them
2tablespoonsgrapeseed, sunflower, peanut, or canola oil
1/4-1/2teaspoonchipotle powder
non-stick cooking spray
salt to taste
Instructions
Peel the sweet potatoes and cut them into 1/4-inch by 1/4-inch matchsticks. Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels. They should not be visibly wet, but they don't have to be bone dry.
Preheat oven to 425°F.
Line two half-sheet pans with heavy-duty foil and spritz lightly with non-stick cooking spray. Set aside.
Add half of the sweet potato matchsticks to a very large plastic bag. Sprinkle 2 teaspoons of the starch over the potatoes, cinch the top (trapping as much air in the bag as you can when you cinch it) and shake vigorously to coat the fries. Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil and the chipotle powder (if using). Arrange the fries on the prepared pan in a single layer, not touching. Repeat with the remaining fries, starch, and oil.
It is important to remember not to crowd the pans. If needed, you can always use another pan and bake another batch.
Arrange the pans in the oven so that one is in the top third of the oven and the other is in the bottom third of the oven. Set the timer for 15 minutes. After 15 minutes, use a stiff metal spatula or fish turner to get under the fries and flip them over. Remember to keep them in a single layer after flipping. Return the pans to the oven, rotating the pans from top to bottom and front to back. In other words, the one that started in the top third of the oven should end in the bottom third of the oven facing the other direction. Bake for another 10-15 minutes, or until they have browned and are cooked clean though.
Shut the oven off, prop the door open halfway, and let cool and crisp up further for 10 minutes before serving. Toss with salt to taste.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.