Crispy Sweet Potato Fries…
No Oscar-themed dessert today.
My friend who usually hosts the Oscars party was working this year, no one else ever got around to organizing anything, and S was busy as well… so my big night included Emily (my roommate), me, and the Oscars Maggie Smith.
We clicked back a few times, but decided Downton Abbey was much more compelling than the Oscars. I will look at all the dresses in People magazine! And a quick glance at twitter this morning told me all I needed to know about who won what.
To compliment our entertainment, we grilled some portobello mushroom burgers with all the fixings. And nothing goes better with burgers than homemade crispy sweet potato fries!
You can spend four times the price and get a tiny bag of Alexia frozen sweet potato fries with a bunch of unnecessary added ingredients like dextrin, xantham gum, and tapioca starch…
Or, in less time than it takes to watch the Oscars pre-show, you can save money by preparing a recipe for healthy and crispy sweet potato fries at home– no special equipment needed!
(Did you watch the Oscars? What dresses did you like best? And what exactly happened in the opening monologue? I missed that part, but people have been telling me it was quite bizarre and not at all politically correct. As for dresses, Jennifer Aniston’s striking red dress was my favorite of the few I saw. I’m partial to bold-colored dresses that stand out in a crowd of black and silver.)
Crispy Sweet Potato Fries
Crispy Sweet Potato Fries
Ingredients
- 2 large sweet potatoes, peeled
- oil spray, or 1-2 tbsp olive or coconut oil
- 2 tsp curry powder (or cinnamon, for sweet fries)
- 1/2 tsp garlic powder (omit for sweet fries)
- 1/2 tsp salt (or to taste)
Instructions
How to make crispy sweet potato fries: Preheat oven to 400F and grease a baking sheet. Cut the potatoes into fry shapes (thick or thin), then soak them in water for around 45 minutes. This is the important step to make them crispy! Drain, and pat dry. Toss the fries with the oil or oil spray in a large bowl. Add all other ingredients and mix well. Spread the fries on the baking sheet. Bake 25-30 minutes, turning halfway through. For even crispier fries, feel free to leave them in longer or broil for the last 1-2 minutes. Â A reader also left the advice to cook them on parchment paper, which will absorb some of the moisture.
Link of the Day:
Coconut Crack Bars – 6 ingredients, no baking required!
Thanks for the recipe. Just cut the potatoes and about to soak for 45 minutes. Thanks for that tip! I like garlic LOTS of garlic so I’m going to add chopped/minced garlic to the coconut oil rub. Hey, did I miss something or did you watch Downton Abbey re-runs?
Does the temperature of the soaking water matter?:)
I made these last night and OMG, I could of eaten half a pound of these!! (not that I did or anything…..) 😉 Used my favorite coconut oil. Easy, quick, yummy, and healthy!
First time eating sweet potato – at least the orange yam type. I usually eat the purple Okinawan sweet potato. I think I didn’t soak mine long enough; it came out soggy, but the flavor was good. Since yams are on sale for Thanksgiving, I think I’ll buy more and try again. Thanks for the recipe. 🙂
I love sweet potatoes and I always love this crispy baked fries made of sweet potatoes. Recently I made an healthy Indian Pudding made of sweet Potatoes.
I hope you will like the recipe its called – Sweet potato Halwa. You can find the recipe on my blog so when you have time please check the recipe out there. 🙂
Brilliant! Thank you soooo much for all the very many tips and for all your creative inspiration! Big thnx!!
so i made these and they were very yummy….one problem i had was when using coconut (melted to liquid) and tossed with the presoaked & drained spuds, it solidified before i could incorporate the dry ingredients. So, my suggestion would be, if using coconut oil, to mix the spices (dry ingredients) into the melted coconut oil and then toss with the potatoes. I always use parchment paper when ever I bake ANYTHING, A best kept secret alot of people don’t know about!
Thanks for a great recipe. These came out perfect!
Perfect! These were just what I was looking for.
I find myself returning to this site again & again.
You’re the best CC Katie!
LOVE this recipe! Thank you Katie!
Hi Katie,
Planning on making these tonight! Just wondering if you know why soaking them makes the fries crispier? It would seem the potatoes would gain extra water from soaking in it via osmosis but there could be other factors at play…
Thank you!
p.s. I love your blog 🙂
I’ve read that olive oil should not be heated; it should be used on salads or drizzled on food after cooking; also, nutritionist say heating olive destroys the flavor and the health benefit; however, many-many recipes still instruct to fry and cook with olive oil, when another oil would be healthier.
This sounds ridiculous, but I couldn’t get mine crispy. Now I know the trick is the soaking in water. Thank you!
I made these for my boyfriend and I for dinner last night and we both loved them! Thanks for a great recipe and an even greater blog!
These look delicious!!! I was wondering if you would make a big batch for a week and take it for lunch as a side. The only thing im worried is if I would have to eat them cold because the microwave will make them soggy.
Sure! You would need to reheat in the oven to keep them crispy.
I’d be interested in a really good portobello mushroom burger recipe. It seems all the mushrooms I get ahold of are kind of musty smelling. After a whiff of them, I’m generally against eating them. Does the smell mean they are too old? Maybe you could talk about how to pick a good one too.
Thanks.
ka
Here you go!
https://lett-trim.today/2013/07/16/portobello-mushroom-burgers/%3C/a%3E%3C/p%3E