Baked Sweet Potato Fries Recipe - w/ 3 Sauces: Honey Mustard, Maple (2024)

FAQs

Why won t my sweet potato fries get crispy? ›

If you don't evenly space your sweet potatoes so they aren't touching, they will not turn out as well. They need the air flow between them to maximize crisp, and any surfaces that are touching won't get the air they need. Halfway through the cook time, take a minute or two and flip them all with tongs.

4. Don't Overcrowd Your Baking Sheet. 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.

Sweet potato fries are slightly higher in calories and carbs but also more nutrient dense than French fries. The greatest nutrient difference is that French fries have no vitamin A, while sweet potato fries are high in this nutrient. Vitamin A is important for your vision and immune system ( 2 ).

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy. You can use a home deep-fryer or just heat the oil in a Dutch oven.

Toss the sweet potatoes in oil and seasonings.

A couple tablespoons of oil will give the potatoes those caramelized and crispy edges we crave. And a little shake of savory spices like cumin, paprika and garlic powder take them next level. Roast at 425°F (220°C) for 30 to 35 minutes.

When eaten in moderation, all kinds of sweet potatoes are healthy. They're very high in antioxidants, vitamins, and minerals and can safely be included in a diabetes-friendly diet. Here are some diabetes-friendly recipes you can try: Avocado and sweet potato salad.

The Maillard reaction happens when foods like potatoes have just the right amount of glucose and amino acids and are heated to above 302 degrees Fahrenheit. A big part of the flavor in fries also comes from the oil we use to fry them. A little salt also adds to the taste.

Whether they're mashed, baked, or boiled, sweet potatoes are fine for dogs to eat as long as they're cooked, peeled, and plain. Again, avoid any seasonings or extra ingredients that may be included in “human food” recipes, such as butter, sugar, or salt.

How big to cut sweet potato fries? ›

Cut the sweet potatoes into sticks ¼ to ½ inch wide and 3 inches long, and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes.

Typically when you roast sweet potatoes, they end up mushy, not crispy. That's because the high sugar content and moisture in the potato creates a softer result. In this case, they get their crispiness not by deep frying, but by sprinkling a secret ingredient over and baking them!

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.

Answer: It's likely the sweet potatoes were not cured and stored properly. After harvest, sweet potatoes should be cured for 7 to 10 days at a temperature of 80 to 85 degrees Fahrenheit and relative humidity of 80 to 90 percent. (These conditions are difficult to find in the typical home.