So, I found this fry recipe at Kate’s website (cookieandkate.com), but she gives credit to Amy Cao from the “Stupidly Simple Snacks” youtube series, so I will do the same.
YUM, YUM, YUM!!! This was my first attempt at making sweet potato fries and I was really surprised at how easy it was. Typically I find french fry recipes were you have blanch them in water, let them dry, then cook them in oil, drain them….blah blah blah……it’s all good…but it takes awhile. This recipe couldn’t be more simple: peel, cut, season, bake, done! They didn’t turn out as crispy as I would have liked, but I crowed my pan, which Kate warns against! Even though my fries were softer, the flavor was there and man oh man…..the flavor was delicious! Plus, sweet potatoes are soooo freaking good for you! How can you feel bad stuffing your face with nutritional packed goodness? I sure as hell didn’t, I was too busy stuffing my face!
The ingredient list is not precise, nor should it be. You can play around with the spices all you want! I added a mighty big pinch of Red Rocks Hickory Smoke Seasonings, from the Savory Spice Shop, and oooooooh momma, they added a sweet, smoky element to the fries!
Ingredients
Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries.
Corn starch. A big sprinkle’s worth. (optional)
Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries.
Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!
Directions
1. Preheat the oven to 425 degrees Fahrenheit.
2. Peel the sweet potatoes and cut them into fry-shaped pieces. Try to cut them into similarly sized pieces so the fries will bake evenly.
3. Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
4. Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). 5. Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
5. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
6. Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
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