GFREE FOODIE
Crispy baked sweet potato fries from the oven? Yes, y'all. They're real!
Oven-Baked Sweet Potato Fries can be tricky. I learned this when my friend Amberly challenged me to develop a baked fry recipe for the sweet potatoes her family grows in Central California. After a WHOLE BUNCH of trial and error, I can share these sweet potato fry-baking tips with you.
About Sweet Potatoes:
There are several varieties of sweet potatoes, but really two types: orange or white flesh. Orange sweet potatoes are dense, velvety on the inside and sweeter. White sweet potatoes are starchier and more like "standard" potatoes.
Let's talk about cutting the fries. I cut mine about ¼ inch by ½ inch wide. You can leave the peel on or remove it - I usually peel the potatoes because some of the skins can get a little tough. I find it's easiest to make one cut through the center of the sweet potato lengthwise, so I have flat surface.
You can cut extra fries and pop them in the freezer for your next batch too. If you're using frozen fries, make sure they are fully thawed to room temperature, then use paper towels to dry them before coating. Frozen fries lose some moisture when they thaw, so they can cook a little faster. Check them about 5 minutes earlier than fresh fries.
Tips for success with Oven-Baked Sweet Potato Fries:
Potato starch provides the best results and is considered a "clean" ingredient, and is also grain-free. Cornstarch will also work, so I've listed it as an option. Tapioca starch produces a gummy exterior on the baked fries.
Fries won't cook properly with silicone or similar pan liners. Parchment will work, but best results were from baking directly on a greased sheet pan.
Get the full recipe & more tips for success here!