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- 2 large sweet potatoes, washed, scrubbed, and dried (I used an American sweet potato)
- 2-3 tablespoons coconut oil, melted or any other oil, 30–45ml
- 1 tablespoon cornstarch or arrowroot powder, for extra crunch, mix with ½ tsp baking powder, 8g cornstarch
- 1 teaspoon salt, 5g
- 1 teaspoon black pepper, 3g
- 1 teaspoon garlic powder, 3g
- Optional: Cinnamon, add after baking for a touch of sweetness
- Optional Ingredient Variation: For a twist, you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!
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Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
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Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
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In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
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Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
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Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!
- Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
- Refrigerator: Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
- Freezer: Freeze leftovers in an airtight container or freezer bag for up to 3 months.
- To reheat: Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.
Calories: 216kcal, Carbohydrates: 37g, Protein: 3g, Fat: 7g, Saturated Fat: 6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Sodium: 676mg, Potassium: 589mg, Fiber: 5g, Sugar: 7g, Vitamin A: 24121IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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