Easy Sweet Potato Fries Recipe I’ll admit it, I used to shy away from eating sweet potato fries. And don’t get me wrong, it has nothing to do with the flavor. It has everything to do with the texture! You know what I’m talking about. I’d buy them overpriced and frozen only to end up bathing in soggy disappointment. Nothing, not even other restaurants, could compare to the crispy, decadent fries I would order from a BBQ place by where I grew up. And after a sad attempt at homemade, whether I baked or fried them, they were always lack luster. In one last attempt before I condemned sweet potato fries to the DNE (do not eat) pit, I gave this method a try. And let me just say, I was impressed. Sweet potato fries may have just been saved! The secret is in starch. Sweet potatoes, as you probably guessed, are packed with the stuff. In order to achieve crispy, finger-licking fries, we need to remove the starch, then put it back on. You heard me! Here’s the deal. After you have cut the sweet potato fries, give them a good rinsing. This removes the starch on the outside of the sweet potatoes, which is where sogginess is born. So wash those little guys until no starch remains. You’ll know when they’re ready because the water you use to wash them in will eventually stay clear after swishing them around. Next, after seasoning your sweet strips, coat the fries in a very light dusting of cornstarch. Because the cornstarch is dry, it will yield a perfectly crispy crust on your beloved sweet potato fries. And that’s it! At this point you can bake or fry the, but they will come out crispy. In my recipe, I deep fried them because, well, it tastes better. Look no further for the path to well-executed sweet potato fries. Give this recipe a try and you, too, can save sweet potato fries from culinary damnation. Delicately Crispy Sweet Potato Fries Recipe 2014-04-04 00:10:30 Serves 4 An easy and deliciously crispy sweet potato fry recipe. Very easy to make and mouth-watering. Write a review Save Recipe Print Prep Time 20 min Cook Time 30 min Total Time 50 min Prep Time 20 min Cook Time 30 min Total Time 50 min Ingredients 6 large sweet potatoes, peeled and cut into 1/2-inch strips 1 teaspoon garlic powder 1/4 teaspoon ground cinnamon 3 tablespoons cornstarch canola oil for frying salt to taste (I like flaked sea salt) Instructions Place the sweet potato strips in a large bowl and cover with cold water. Stir them around, then remove the water and repeat the process 2 more times, or until all of the starch has been washed off the potatoes. In a colander, strain the strips and give them a good shake to remove any excess water. Place the garlic powder, and cinnamon in a large resealable plastic bag and shake to combine. Add the sweet potato strips, in batches, to the bag and shake until coated. Add the cornstarch to the bag, shake to combine, toss in the sweet potatoes back to the bag in batches, and repeat the process. Place the sweet potatoes back into your dried colander and shake them over a garbage can to remove any excess seasoning or starch. It important the the strips have only a light dusting of cornstarch or they will become soggy. Heat a large saucepan, stock pot, or dutch oven over medium heat. Add enough oil to come up 2 inches from the top of the pan and heat to 325ºF. For best results, use a deep frying thermometer to keep an eye on the temperature as you cook the fries. It’s best to stay between 325-350ºF. Fry the potato strips, in batches, until golden and crispy. Season with salt immediately after frying, then drain on a rack or paper towel-lined plate in an oven set to low. By So Good Blog So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameCrispy Sweet Potato FriesPublished On 2014-04-01Preparation Time 20MCook Time 30M Total Time 50MAverage Rating 3.5 Based on 5 Review(s) The following two tabs change content below.BioLatest Posts Danielle Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots. Latest posts by Danielle (see all) Melted Snowman Sugar Cookies: Winter’s Over, But You Will Never Stop Wanting to Eat These Cookies - August 23, 2014 Gooey, Super-Thick Nutella Brownies: 6x Better Than Regular Brownies - June 24, 2014 Nutella Swirl Cupcakes: Taking Cupcakes to the Next Level - June 18, 2014 One Response Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current ye@r * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.