Sweet potato fries recipe
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- Root vegetables
- Potato side dishes
If you are going to bother with sweet potato fries, please get the dip right, because ketchup and mayo do not go with these tasty morsels.
London, England, UK
14 people made this
- 1 sweet potato
- 1/4 teaspoon sugar
- 1/2 teaspoon brown sugar
- 1/4 teaspoon ground cinnamon
- 100g cream cheese spread
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 220 C / Gas 7.
- Cut sweet potato into fries and place in a single layer on a baking tin.
- Bake in the oven for about 20 to 30 minutes, until crisp but not burned.
- Combine sugar, brown sugar, cinnamon, and cream cheese spread into bowl and mix until smooth.
- Serve together, while fries are still hot.
Mix in a tiny amount of double cream if spread is too thick. Less is more here because you do not want this to be as thin as ketchup.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
MY KIDS LOVELY N MY 10 MONTH BABY TOO-06 Aug 2013
exactly as said..all shrivelled up...what a waste!!-27 Feb 2015
-01 Jan 2013
Baked Sweet Potato Fries
We know a good French fry when we taste one. And guess what? Some of the best aren't dripping with oil. Behold our recipe for baked sweet potato fries. They're good and crispy--no frying required.
3 medium sweet potatoes, peeled
2 garlic cloves (inside the skin)
1. Preheat the oven to 400°F. Grease a baking sheet with nonstick spray.
2. Cut each sweet potato into quarters, then cut each quarter into 4 fat wedges. (You&rsquoll get 16 wedges per sweet potato, 48 total.)
3. In a large bowl, toss the sweet potatoes and garlic cloves with the olive oil. Arrange the potatoes in a single layer on the prepared baking sheet. Add the rosemary and garlic cloves, and season well with salt.
4. Bake until the potatoes are golden brown and crisp, 20 to 25 minutes, flipping the potatoes halfway through baking. Serve immediately.
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Sweet Potato Fries
Melt the butter and skim off the foam. Add garlic, seasoned salt, chili powder, and black pepper. Stir with a fork.
In a large bowl, toss the sweet potatoes in the butter/seasoning mixture. Arrange on two baking sheets and bake in the oven for 15 to 17 minutes, shaking the pans halfway through, until the fries are sizzling (watch so that the edges don't burn). Remove from the oven and allow to sit on the pan for 5 minutes. Sprinkle generously with salt!
Mix the mayonnaise with the ketchup (or Sriracha). Serve fries with the dipping sauce!
Note: Sweet potatoes will not be overly crisp, but they should be firm. and, of course, scrumptious!
I made sweet potato fries in the oven yesterday, and I snacked on them while watching an episode of &ldquoForensic Files&rdquo on HLN as my boys watched football in the living room. And while we&rsquore on the subject of forensics, how and why anyone ever believes they are going to get away with any crime just astounds me. Men and women with tweezers, microscopes and Luminol are way too adept and smart to let that happen!
Thank you for listening to my documentary television-related proclamations.
And thank you in advance for making sweet potato fries sometime this week! It will make me happy knowing that you&rsquore enjoying one of the best snacks in the world.
These Sweet Potato Fries are the perfect side dish to these yummy burgers:
Pork and Apple Burgers
Tex Mex Burgers
Moroccan Lamb Burgers
Burned most of my fries with the 500 degree oven. Will try 450 next time. But I did like the herb topping, and fortunately had fresh parsley & thyme growing in my back yard. Yummy on the few fries that I salvaged. Definitely worth trying with oven at a lower temp!
Keep in mind, not all ovens heat the same. You might need 500F to crisp the fries, but for a shorter time. You can't really walk away and leave them. You have to check them often, not occasionally. But they're delicious.
I can see why roasting at 500 F is necessary - to keep the fries crispy. I started out at 400, but had to increase to 500 in order to achieve crispiness
I stupidly followed the directions and burnt the bejeezus out of my fries. :(
Why hasn't someone corrected the oven temp on this recipe. Seriously? 1/2" fries to bake at 500 degrees for 30 minutes?
I love sweet potato fries and was looking for a creative side to go with the salmon burgers I was making. I did not use garlic but I added some red pepper flakes to give tham a little kick. I agree with the other reviewers about the temperature, 400 is sufficient. This was a healthy yet fun recipe that I will be making again. the kiddies loved it!
So delicious! Cooked it on 400 for 30 minutes. Was an awesome recipe.
Thanks to all who noted the shorter roasting time in the convection mode. At 400 degrees these cooked to delicious finish in 18 minutes and we enjoyed them immensely. Next time i'll try the spices from another recipe. chili, cumin, paprika for a change but the size (other recipe suggests matchstick. too much work) and baking time makes this the answer to delicious and healthy way to sweet potatoes in hot weather.
500 degrees for 22 minutes burnt 20 percent of fries to a crisp. We're not talking caramelized yumminess,we're talking fire alarm shrieking carbon tasting burnt. If I had cooked them for the suggested 30 minutes, theyɽ all be like this. I love sweet potato fries, even crispy ones, but I wouldn't make them like this again.
500 degrees? For 30 minutes. That's crazy! My husband tried doing this tonight I came home to a house filled with smoke and a bowl of blackened sweet potato "fries" for dinner. Next time I'll ask him to do it my [email protected] 400 (with convection) for about 15 minutes.
East to make and very versatile. Here is another sweet potato recipe that you will love http://imunchie.com/yummy/munchies/sensational-sweet-potato-fries
Tasted good and very easy to make, although I had a few issues with the texture. I think setting the oven at 500 degrees was the problem. the fries almost burned on one side, even though I turned them after 15 minutes. I would recommend setting the oven a little lower and turning the fries often so they don't stay on one side. They were soft on the inside but still tasted really good!
also. i baked for about 35 mins at 400 convection roast.
would have liked them crispier, but they were good and easy. Used my baking stone cookie sheet and convection at 400 as recommended by previous reviewers. Also used veggie oil as I have read about olive oil turning into trans fat over 350. Sprinkled with no salt herbal salt substitute and dipped in homemade chipotle mayo. Hubby gave it a 10. Next time will try the herbal mixture.
Great recipe! I have no problem with my oven at 500 degrees but every oven is different, so you might want to watch it closely if this is the first time you've fired it up that high. They seemed to crisp up after a few minutes out of the oven. I skipped the garlic and parsley because I made a garlic aioli for dipping:)
We made this recipe to the T. We love this dish. Having said that - the high heat of the oven set the broiler off and one side of the fries burned. While our company was polite and said that it was better that way -- we knew differently. Even so, a little charred on one side, they were still pretty good. So shame on us and our oven -- and we need to watch the oven more closely. Having said all of that that -- we will make this again and no doubt it will be great. Everyone should try this recipe.
I tossed the taters in olive oil with a mixture of finely ground lime rind, salt, pepper and rosemary. Heaven!
As others have said, 500 degrees is too high. I tried 425 for 15 minutes, turning every 5 minutes. Then broiled them thinking they would crispen up a bit. I suppose they did, but not enough. That said, these are delicious.
I guess everyone's oven is different. I took the suggestion of many of the cooks here and started with 425 degrees. it wasn't hot enough.I increased to 500 and had a much better result. I turned them after 10 minutes of roasting, then followed through with that process every 5 minutes thereafter. They were nicely brown, a little crispy and delicious! Big hit for a healthy dinner.
500 degrees is WAY TOO HIGH!! Iɽ say cook at 425 for 30 min. I just added thyme and they were tasty, but burnt around the edges.
I should have read the reviews first, I know better, but I was hurrying. I heated the oven to 500 as directed, threw the fries in and when I went to turn them about 20 minutes later (I had a baby to feed) they were CHARRED black. Not just overdone, but little ash piles. Sweet potato fries are fairly basic but never seem to crisp up so I thought I would try this high-temp recipe. I guess I shoulda known better. I have to go turn off the fire alarm now.
We loved ɾm. AND I completely forgot to add the herbs at the end. Just salt, pepper and garlic. Accompanied some andouille and beef burgers for a nice summer meal on the deck. Next time I'll wow ɾm with the herbs.
I did this before seeing a recipe, at 400 F. for just over 10 minutes but because I didn't turn them at all they burned completely on the one side. They were definitely cooked through (quite soft) so I have no idea how 500 F. for 30 min could possibly work! I did mix cinnamon, chili powder and ginger in with some oil, tossed to coat. Will still make them again but lower temperature and less time than this recipe states for sure!
Tossed the fries with olive oil & Lawry's Seasoned Salt. Baked in a convection oven at 400 for 30 minutes, turning every 10 mins. They disappeared. I would make these again. Cut the yams to a uniform "medium" wedge size. Very good.
I followed the advice of other reviewers and lowered the temp to 450 and put the spices on first. I also tossed them in a small of olive oil first. It was OK. The fries were not crispy at all. Next time I am just going to put a whole sweet potato in the oven, it will be easier.
How to make the best Oven Roasted Sweet Potato Fries?
- Prep the spuds: Cut the spuds evenly into 1/4-inch wide strips. Then, soak the strips in cold water for at least half an hour.
- Prep the oven: Set it to 425 deg F and be ready with your paper-lined baking sheet.
- Coat: Drain and dry the strips. Toss them in olive oil. In another bowl, combine all the other ingredients except for the salt. Then, sprinkle this over the oiled spuds until the starch absorbs any excess olive oil.
- Roast: Arrange the strips into a single layer on the baking sheet. Put the baking sheet in the preheated oven and cook for 15 minutes. Then, flip each strip to cook the other side. Cook for 15 minutes more until brown and crispy.
- Serve: Let the fries rest for a few more minutes, season with salt, and then, serve while still warm.
What is the secret for crispy sweet potato fries:
The recipe described in this post is designed to give the crispiest fries due to the following:
- Removing the starch: Soaking removes as much starch as possible in the spuds that can make them soggy if you skip this process.
- Cooking with cornstarch: This removes the excess fat, leaving the strips just greased and not soaked. And just in any other fried food, this adds crisp.
- Adding salt in the end: If you put it before cooking, it can draw out moisture which will make the result soggy. Hence, add it towards the end just right before you feast on them.
Now, they are no longer secrets! Go ahead and try this recipe.
Here are some suggestions on how you can more oomph to this dish:
- Add parmesan: Do this towards the last few minutes of cooking or add any other kind of cheese if you like.
- Use other veggies: Follow this recipe but adjust the cooking time on carrots, yams, the regular spuds, or yucca root. They would all taste amazing!
- Customize the seasonings: Feel free to leave out the smoked paprika or add more dried herbs and spices that you like. Or, use other mixes entirely like the taco seasoning recipe that I have on the blog.
Can you make them in advance?
As in any type of fries, this will get soggy later on if left out for too long. So, it is best to not store them cooked and serve them freshly roasted every time.
But to make ahead, you can prepare the spuds in advance. Do this by cutting into thin strips, boiling them for 5 minutes, drain and flash-freeze them for an hour.
Transfer into freezer bags and freeze until you want to serve them. There is no need to thaw, you can simply season them after freezing as usual, then, roast them in the oven.
Air Fryer Sweet Potato Fries
We love a good, crispy sweet potato fry. Though the oven-baked variety is great, these air fryer fries get even crispier and take way less time! Paired with our favorite 3-ingredient secret sauce, we can't think of a better snack.
Pro Tip: Unfortunately, not all air fryers are created equal. While this recipe has been tested time and time again in our air fryer, you may find different results in your own. If you haven't made sweet potato fries in your air fryer before, it's a good idea to start with less time per side. Start with 5 minutes and work your way up when making these for the first time.
Made them? Let us know how it went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on December 22, 2020.
100 Easy Food On A Stick Options
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THE BEST BAKED SWEET POTATO FRIES!
This Baked Sweet Potato Fries recipe is easy to prepare without putting in a lot of time and effort. You can serve potatoes with anything, but I prefer to serve sweet potato fries with baked chicken, pork, prosciutto, ham, avocado dip, or cream.
BEST BAKED SWEET POTATO FRIES!
We use garlic powder and smoked paprika in this recipe, but you can add your favorite seasonings (chili pepper, cilantro, rosemary, or thyme) Are sweet potato fries healthy? Of course! Moreover, they are gluten-free and vegan.
If I need to choose between regular French fries and baked sweet potatoes, I will choose the latter.
Sweet potato contains a lot of sugar and starch and is also rich in vitamins, carbohydrates, and protein.
These sweet potato fries also contain less fat, so they can be safely eaten without fear of getting fat. So, it is not only delicious but also really healthy. This Baked Sweet Potato Fries recipe is simply the best.
My family loves this Baked Sweet Potato Fries recipe. We like it especially, after such a dinner it&rsquos possible to stay full for a very long time. Sweet potato fries are also useful for those who are on a diet or just watching their weight.
Have you ever cooked crispy Baked Sweet Potato Fries recipe?
Don&rsquot worry if you don&rsquot have enough culinary skills, you can still cook this simple recipe.
How do you make sweet potato fries?
- Just peel sweet potatoes and cut them into 1/4-inch wide sticks.
- Then, soak in water, mix with olive oil, seasonings, and cornstarch.
- Bake until crisp. Follow the recipe below to bake the perfect sweet potato fries.
Are sweet potato fries healthier than regular fries?
Sure, baked sweet potato fries are healthier than regular deep-fried fries. But if you bake regular fries in the oven, it will be healthy too. Both types of potatoes contain beneficial plant compounds.
What can you eat with sweet potato fries?
I like to eat baked sweet potato fries with bacon, ham, Cheese And Garlic, and pork, or Alice Springs Chicken
What meat goes well with sweet potatoes? Sweet potato fries are delicious with pork or turkey.
- Cut thin, evenly sized fries: Thin fries will crisp up better than thick fries. Cut your fries into 1/4-inch thick matchsticks. Try to cut all of your fries approximately the same size to help them bake evenly. You don’t need to peel your sweet potatoes before cutting them. The peel adds extra fiber and other nutrients.
- Soak in cold water: I tested batches of sweet potato fries with soaking and without, and the soaked batches were slightly more crispy. Why? Soaking your raw, cut sweet potatoes in cold water removes some of the starch from the potatoes, which then causes them to crisp up better in the oven. How long do you need to soak the potatoes? Thirty minutes is enough, but if you want to prep ahead you can leave the sweet potatoes submerged in cold water in your fridge for up to 24 hours. After soaking, you’ll drain and rinse the potatoes in a colander and then dry them well by patting them with a clean towel.
- 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!
- Season your fries well: Not only do we want our fries to be crispy, we also want them to be seasoned well! You are going to love the seasoning on these sweet potato fries. It’s so simple, and so good! The ingredients for my sweet potato seasoning blend are chili powder, paprika, garlic powder and pepper and salt. You can, of course, use other seasonings if you prefer.
- Salt your fries after baking, not before: The fries will crisp up more if you wait and salt them after they bake. When they are hot out of the oven, season your fries with salt, to taste.
- Use olive oil: Oil is needed to get a crisp exterior on your sweet potato fries. I choose olive oil since it’s a healthier option. After tossing the fries with the cornstarch and spices, you’ll want to toss them with olive oil until they are evenly coated.
- Bake on parchment paper: Parchment paper will keep your fries from sticking to the baking pan. This saves you from the sad situation of stuck fries, and also from an extra dish to wash.
- Don’t overcrowd the pan: You want to leave some room between each of your fries on the pan so that air can circulate around them. If the sweet potato pieces are too close or laying on top of each other, your fries will steam instead of roast and they’ll turn out soft. I find that one medium-large sweet potato’s worth of fries will fit on one baking sheet. If you’re using two sweet potatoes, use two baking sheets and rotate them halfway through the bake time.
- Bake at a high temperature: Cook your sweet potato fries at 425 degrees F. You want them to roast and get crispy edges, so a high temperature is needed.
- Take the time to flip each fry: I know. You don’t really want to. But guess what? I timed myself and it took just two minutes to flip each fry over. Well worth it for evenly baked, crispy fries.
- Serve immediately: As the fries rest they will soften up, so these are best served hot out of the oven.
Sometimes I take shortcuts with these steps when I’m short on time. For example, I might not flip my fries if I have a baby at my feet. Or I sometimes skip the cold water soak when my kids need dinner right now. Skipping these steps leads to less crispy, but admittedly still tasty, fries.
When I want to make sweet potato fries that are crispy and so delicious that I can hardly help myself from eating the whole pan, I follow this recipe exactly. It never disappoints!