Crispy Sweet Potato Fries (Print Version)
# Ingredients:
→ Fries
01 -
1 lb sweet potatoes (about 2)
02 -
2 tablespoons olive oil, avocado oil, or coconut oil
03 -
2 ½ teaspoons cornstarch
04 -
½ teaspoon garlic powder
05 -
1/4 teaspoon chili powder
06 -
½ teaspoon ground pepper
07 -
1-2 teaspoons sea salt, to taste (or seasoned salt like Lawry's)
08 -
2 tablespoons fresh chopped parsley (optional)
→ Dipping Sauce
09 -
⅓ cup mayonnaise
10 -
¼ cup ketchup
11 -
1/2 teaspoon Worcestershire sauce
12 -
¼ teaspoon paprika
# Instructions:
01 -
Peel and cut sweet potatoes into matchsticks about ¼ inch thick, making them as uniform in size as possible.
02 -
Add sweet potato matchsticks to a bowl and cover with cold water. Refrigerate for 30 minutes, or up to overnight. Drain and pat very dry.
03 -
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats.
04 -
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.
05 -
Divide sweet potatoes onto the baking sheets, ensuring they are not crowded or touching to prevent steaming. Bake in two batches if using only one sheet pan.
06 -
Bake for 15 minutes, then remove from the oven and flip fries to the other side.
07 -
Return to the oven for 12-15 more minutes until crisp.
08 -
While the fries bake, make the dipping sauce by combining mayonnaise, ketchup, Worcestershire sauce, and paprika in a bowl.
09 -
Remove sweet potato fries from oven and season to taste with salt and fresh parsley if desired. Serve with dipping sauce.
# Notes:
01 -
Soaking the sweet potatoes helps remove excess starch, resulting in crispier fries.
02 -
Ensure the sweet potatoes are thoroughly dried after soaking for maximum crispness.
03 -
For extra crispiness, avoid overcrowding the baking sheet.