Sweet Potato Fries

2017-10-29T16:02:09+00:00 July 5th, 2017|

I love sweet potato fries! I’m told they’re healthier, which is great because when done right they are even better than traditional french fries. A cornstarch coating with paprika is essential in my opinion. These from Chowhound fit the bill nicely. Serve it with a mayonnaise-type dressing (I like mayo and sriracha mixture)

INGREDIENTS

  • 2 large, whole sweet potatoes, peeled and cut into ¼-inch thin sticks
  • 3 tablespoons cornstarch
  • ¼ cup ghee
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper

PREPARATION

  1. Preheat oven to 400°F.
  2. Soak fries for 30 minutes in cold water.
  3. Place dried sweet potato fries in a large bowl or Ziplock bag and toss with cornstarch. You want a nice thin coating. Shake off any extra corn starch on the fries and discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the ghee/olive oil, garlic, paprika, chili powder, and black pepper.
  4. Line up the sweet potatoes on the baking sheet. Try not to crowd them or else they won’t bake; they’ll just steam. Put them on two sheets if need be and bake in separate rounds. Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. It’s OK if the edges get a little bit burnt.
  5. Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Finish with sprinkling the salt at the end. Enjoy immediately.
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