Ingredients
1 large sweet potato
2 teaspoons corn starch
1 tablespoons grapeseed, peanut, or canola oil
non-stick cooking spray
salt
Directions
Peel the sweet potato and cut it into ¼-inch by ¼-inch matchsticks. Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels.
Preheat oven to 425°F. Line two baking sheets with foil and spray with non-stick cooking spray.
Add the sweet potato to a large plastic bag. Sprinkle 2 teaspoons of the corn starch over the potatoes, close the bag and shake vigorously to coat the fries. Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil. Arrange the fries on the prepared pan in a single layer, not touching. Don’t crowd the pans or they will get soggy!
Bake fries for 15 minutes. After 15 minutes, flip the fries over. Return the pans to the oven, rotating the pans from top to bottom and front to back. Bake for another 10-15 minutes, or until they have browned and are cooked clean though. Shut the oven off, prop the door open halfway, and let cool and crisp up further for 10 minutes before serving. Toss with salt after they’re finished baking.
I got this recipe from someone who takes their sweet potato fries VERY SERIOUSLY – check out her blog post if you want an intense level of directions and tips - but I have to say, she clearly has thought this through and her strange tips totally worked.
1 large sweet potato
2 teaspoons corn starch
1 tablespoons grapeseed, peanut, or canola oil
non-stick cooking spray
salt
Directions
Peel the sweet potato and cut it into ¼-inch by ¼-inch matchsticks. Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels.
Preheat oven to 425°F. Line two baking sheets with foil and spray with non-stick cooking spray.
Add the sweet potato to a large plastic bag. Sprinkle 2 teaspoons of the corn starch over the potatoes, close the bag and shake vigorously to coat the fries. Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil. Arrange the fries on the prepared pan in a single layer, not touching. Don’t crowd the pans or they will get soggy!
Bake fries for 15 minutes. After 15 minutes, flip the fries over. Return the pans to the oven, rotating the pans from top to bottom and front to back. Bake for another 10-15 minutes, or until they have browned and are cooked clean though. Shut the oven off, prop the door open halfway, and let cool and crisp up further for 10 minutes before serving. Toss with salt after they’re finished baking.
I got this recipe from someone who takes their sweet potato fries VERY SERIOUSLY – check out her blog post if you want an intense level of directions and tips - but I have to say, she clearly has thought this through and her strange tips totally worked.
