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These Crispy Baked Sweet Potato Fries are seriously addictive. They have an incredible light crispy texture on the outside and a melt-in-your-mouth interior. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish or an eggplant burger. I love to serve these Crispy Baked Sweet Potato Fries next to a saffron mayo aioli. As it takes these fries to the next-level. You can easily veganize the dip by using vegan mayonnaise instead of regular mayonnaise. Either way, this dip is a MUST with these sweet potato fries. I kept the skins on the sweet potatoes, just to keep more nutrients, but you can peel the sweet potatoes if you like. The most important part is to make sure you cut all your fries in the similar size. About 1/4 inch (.635 cm) sized cut fries, that way they all evenly cook. TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy. The other secret is the corn starch. As it helps in achieving that light crispy texture. Key
Ingredients & Cookware I used in this Recipe: If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video. Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise
here. Join Me on Patreon! Watch the Video Below on How to Make Crispy Baked Sweet Potato FriesCrispy Baked Sweet Potato FriesCourse Appetizer, Side Dish Prep Time 20 minutes Cook Time 40 minutes Resting Time 30 minutes Servings 4 Calories 319 kcal Author Albert Bevia @ Spain on a Fork IngredientsFOR THE SWEET POTATO FRIES
Saffron Mayo Aioli
Instructions
Nutrition Facts Crispy Baked Sweet Potato Fries Amount Per Serving Calories 319 Calories from Fat 153 % Daily Value* Fat 17g26% Saturated Fat 2g13% Trans Fat 1g Polyunsaturated Fat 5g Monounsaturated Fat 9g Cholesterol 4mg1% Sodium 303mg13% Potassium 604mg17% Carbohydrates 40g13% Fiber 5g21% Sugar 8g9% Protein 3g6% Vitamin A 24261IU485% Vitamin C 5mg6% Calcium 57mg6% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here. Tags: baked, cornstarch, crispy, extra virgin olive oil, french fries, fries, garlic powder, gluten free, no fry, oven baked, saffron, sweet potato fries, sweet potatoes, sweet smoked spanish paprika, vegan You May Also Like3 Comments
Leave A CommentCan I use flour instead of cornstarch in French fries?Cornstarch substitutes for pan frying and deep frying:
If you don't have cornstarch, you can substitute all-purpose flour in favor for a more routine breading and frying procedure. You can also use rice flour or potato flour, which are commonly used for tempura, and this will create a similar lacy, crunchy texture.
Why won't my sweet potato fries get crispy?The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.
How do you make sweet potato fries not soggy?I've tried baked sweet potato fries every which way, and these elements really do make a big difference in the crispy factor:. 1) Slice your fries thinly. ... . 2) Toss your sliced fries in cornstarch before oil. ... . 3) Divide your fries between two pans and arrange them in even layers. ... . 4) Bake at 425 degrees Fahrenheit.. How do you make sweet potato fries crispy again?Toss your fries with cornstarch: Cornstarch is the key ingredient for crispy sweet potato fries! The cornstarch will absorb extra moisture from the sweet potatoes to help them get crispy as they bake. I've tested this recipe with and without the cornstarch and the cornstarch coating really does make a difference!
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