Baked Sweet Potato Fries Tasty Recipe to make? Follow to get the latest easy baked sweet potato fries tasty recipes and tips! Moist and tasty!
Learn how to form crispy, oven baked sweet potato fries! Tossed with cooking oil and sea salt, sweet potato fries are a simple tasty and healthy easy homemade snack or entremots . Recipe yields 4 side servings.
- 4 pounds sweet potatoes (about 4 medium-large or 6 medium)
- 2 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 4 tablespoons extra-virgin vegetable oil
- Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Steps to Make It
- Preheat the oven to 425 degrees Fahrenheit with racks within the lower and upper thirds of the oven (make sure the highest rack is about 6″ from the warmth source and no closer). Line two large, rimmed baking sheets with parchment paper therefore the fries don’t grind to a halt to the pans.
- Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. attempt to cut them into similarly sized pieces therefore the fries will bake evenly. Transfer half the uncooked fries to at least one baking sheet, and therefore the spouse to the opposite baking sheet.
- Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the vegetable oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
- Arrange your fries during a single layer and don’t overcrowd; otherwise they’re going to never crisp up. Bake for 20 minutes, then flip the fries in order that they can cook on all sides. (The easiest method to flip them is with a metal spatula. Section by section, scoop about ten fries and flip them with a fast turn of the wrist.)
- Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the center of the pan in order that they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
- Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, hyped up texture. Keep an eye fixed on them, as they will turn from crisp to burnt quickly. Sometimes the lower pan are going to be done a couple of minutes before the highest pan. Don’t worry if the sides are a touch bit brown; they’re going to taste more caramelized than burnt.
- If desired, toss the baked fries with seasonings, to taste. i prefer to use many freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!
STORAGE SUGGESTIONS: These fries are best served fresh and hot, but leftovers keep well within the fridge, covered, for up to 4 days. To retain their crispness, reheat in an oven or kitchen appliance until warmed through and crisp. Leftover fries make an excellent base for nachos!
PREPARE IN ADVANCE: you’ll peel and slice the sweet potatoes up to 2 days beforehand . to stop them from browning, place the fries during a bowl large enough to contain them and fill the bowl with water. When you’re able to bake, drain and thoroughly pat the fries dry with lint-free tea towels before proceeding with the recipe.
MAKE JUST TWO SERVINGS: i really like having leftover sweet potato fries, but you’ll cut this recipe in half if desired. Divide the ingredients by 2 and use 1 pan. Bake the fries on the upper rack, Flip after quarter-hour and keep an eye fixed on them—they are going to be done 5 to fifteen minutes later.