These baked sweet potato fries are crispy and healthy!
Easy recipe, great snack. Substitute regular chips to these homemade fries. One of our favorite healthy sweet potato recipes to make!
Sauce
Sweet potato fries are best served with tomato sauce, natural yogurt or sour cream. If using yogurt or cream, I recommend adding fresh or dried dill or parsley and a little bit of lemon zest. Believe me, this is all you need to make a perfect dip for crunchy sweet fries!
Crispiness
If you don’t want adding cornstarch, leave it out, but the may not be crispy enough. So the cornstarch helps the crisping process, however you don’t need much of it, and the excess should be removed.
Choosing sweet potato to make sweet potato fries
When you choose the sweet potatoes, try to choose the same size. After washing the potatoes and removing the skin, try to get all the water with a help of paper towel, because it affects the crunchiness.
Baking
I really love how these sweet potato fries turned out. We baked fries with just a little bit of olive oil and spices. Don’t forget to turn the fries, while they are baking, this will help bake evenly.
Also I recommend to be precise, when you cut the sweet potato. Fries should be the same size as possible, it will help to have the same baking time. Otherwise some fries will cook till they are black, when others will be just soft…
I like mine sweet potato fries to be browned as much as possible, to be very very crunchy. But you better know your oven and your taste! So adjust the baking time and thickness of fries to your taste preferences.
Crispiness of sweet potato fries
If you don’t want adding cornstarch, leave it out, but the may not be crispy enough. So the cornstarch helps the crisping process, however you don’t need much of it, and the excess should be removed.
By the way, serve these fries, while you are watching football or soccer, or any other game!
I recommend serving and eating sweet potato fries the same day, when you bake them! Otherwise they loose their crunchiness and sweetness.
- 1 big sweet potato
- 1 tbsp cornstarch
- olive oil to drizzle
- salt to your taste
- pepper to your taste
- 1 tsp spicy paprika powder
- 1/2 cup tomato sauce for serving
Preheat the oven to 400 F/ 200 C
Peel the potato, cut into long sticks.
Toss the potato with cornstarch, leave for 10 min, then remove the excess cornstarch.
Toss the potato with spices, transfer to the baking sheet, lined with parchment paper and drizzled with olive oil.
Bake for 20 min, turning after 10 min, or until edges are starting to brown.
