Baked Crispy Sweet Potato Fries | RecipeYum
Love crispy, crunchy sweet potato fries? These baked crispy sweet potato fries are perfect: all the taste without any of the badness!
I love Sweet Potatoes. Even better when they’re crispy, baked, and delicious. This recipe for crispy sweet potato fries is one of my absolute favourites! They take a little more effort than just roasting them, but it’s worth it!
There’s a few little tricks which make these guys as crispy as possible. The light coating of corn flour, as well as laying them out with plenty of room between each fry, will help them bake, as opposed to roast.
I know what you’re saying, why bother when normal potato fries (or chips as we call them here in Ireland) are so darn delicious? Well, if we were eating those whenever we took a fancy… well, you don’t need me to tell you what would happen. While sweet potato fries are never as crispy as their potato cousins, they pack in a lot more flavour. And there’s plenty we can do to help crisp them up!
Although I do say in the recipe that this feeds 2 people (which TECHNICALLY it does), the last time I made these I ate all of them. Alone. With no help. I used about 3 sweet potatoes, sat down to watch MasterChef, and had polished them off within about 10 minutes. 3 sweet potatoes in 10 minutes; that’s pretty impressive, even for me!
Also, please don’t use tin foil for these. I learnt that the hard way. Greaseproof baking paper all the way – these guys are sticky! There’s nothing worse than when all those lovely, crispy sweet potato fries get stuck to tin foil and have to all be chucked in the bin. Don’t risk it!
- 3 Sweet Potatoes
- Sea Salt
- Black Pepper
- Parmesan (or a vegetarian hard cheese)
- Olive Oil
- 1 heaped tbsp corn flour
- Preheat the oven to 200C/390F.
- Peel the sweet potatoes and cut them into evenly sized matchsticks, about 0.5cm thick.
- Blanch the sweet potatoes in a bowl of boiling water for 10 minutes. This will remove the starch and soften the sweet potatoes slightly.
- Drain the sweet potatoes well and pat them dry with a clean tea towel or paper towels.
- Transfer the sweet potatoes into a zip lock freezer pack. Add the corn flour, salt, and black pepper to the back. Seal it and shake well, until the sweet potatoes are coated in the dry ingredients. Add the olive oil and shake again.
- Spread the sweet potato sticks out on a baking sheet lined with non-stick greaseproof baking paper. Do not crowd the sheets and this will stop the fries from becoming crispy. Use 2 baking trays if necessary. Grate the cheese over the fries.
- Bake the fries for 15 minutes, turn each fry, and bake for a further 15 minutes. Continue until the fries are at your desired crispy-ness level.
- When the fries are done, turn the heat down and allow them to rest in the cooling over with the door slightly ajar for 5 minutes.
- Serve with the dipping sauce of your choice!