Crispy Sweet Potato Fries
Sweet potato is LIFE. If you watch my Instagram stories, you probably already know that I consume them pretty much every day; and the question I get the most often is how I get my fries that perfect golden brown. I am here today to unveil the few tricks that will ensure you nail your sweet potato fries every, damn, time.
Sweet potato fries served in restaurants are pretty much exclusively deep fried in rancid vegetable or canola oil. Honestly, deep frying sweet potato is absolutely blasphemous because not only does it turn an incredibly nutrient dense food into a junk food- but it's totally unnecessary considering how DELISH they are baked in the oven. Oven baked taters will fuel you with vitamin A, vitamin C, manganese, copper, pantothenic acid and vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.... ALL THE THINGS. Get them in ya!
There are so many varieties of sweet potato, but in the last year I discovered Japanese Sweet potatoes.... and part of me feels like picking a "favourite" would be like picking a favourite child.. but also JAPANESE SWEET POTATOES ARE THE BEST. Purple on the outside and white on the inside, I'm honestly salivating just thinking about them. I recently sparked a conversation with an elderly woman behind me at the register of the co-op where I buy my veggies at because she was buying Japanese sweet potatoes, and we legitimately bonded for over 5 minutes about our mutual love for the things. You know what they say, "once you go Japanese...".
- organic sweet potatoes of your choosing (however many you desire cooking)
- a high quality oil of your choice (I usually use organic coconut oil, homemade grass-fed beef tallow, or biodynamic olive oil)
- sea salt
- parchment paper
- optional: organic dried rosemary
1. Preheat oven to 400 degree F
2. Chop sweet potato into preferred sized wedges, I switch it up but like keeping them fairly thin. LEAVE THE SKIN ON!
3. In a bowl, drizzle a SMALL amount of oil on the wedges, and cover the fries evenly. Add in a tablespoon of dried rosemary now if you wish and toss throughout the fries.
4. On a baking tray lined with parchment paper, lay out the fries leaving space between each fry.
5. Bake for 15 minutes, then flip the fries, and bake another 15 minutes. Depending on how your oven cooks leave them in until they are goldenAF and cri$py on the outside, and you'll have pillowy sweet goodness on the inside.
6. Crack sea salt all over your perfectly roasted sweet taters.
1. Too much oil and you'll have soggy-ass fries. You need enough to very lightly coat them, but they shouldn't be dripping in oil.
2. If the fries are touching, or you try and jam too many on the tray, your sweet potatoes will steam instead of bake. I'm not exactly sure why that happens, but it's foul so space them out. When I make big batches, I use 2 trays. Seriously- don't over crowd the tray.
3. Parchment paper is one of my favourite things of life. Not only does it prevent your food from touching/ cooking on aluminium, but it seriously changes the way food bakes. If you don't have parchment paper, bruh- CLICK HERE and invest. You're worth it.
4. If you're only baking one tray of sweet potato, cook the fries on one of the highest racks from the oven. If baking more than one, use a high rack, and the rack just below the the upper tray. Theres something about doing it that way that just works.
5. Guacamole. With your sweet potato fries. Do it.