How to Make Baked Sweet Potato Fries Crispy

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Baked sweet potato fries can be a healthy alternative to traditional fries which are prepared by deep-frying slices of white potatoes. Creating a crispy exterior on a baked fry is a little more difficult than simply baking slices of sweet potatoes in the oven which may render mushy results. You will need to remove any excess moisture from the fries in order to allow them to properly dry out in the oven and achieve a crispy texture.

Things You'll Need

  • Baking Sheet
  • 6 small sweet potatoes
  • Dishtowel
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Ziploc bag
  • Pot holders
  • Fork
  • Spatula

Step 1

Preheat the oven to 425 degrees and place a baking sheet inside the oven so it becomes hot.

Step 2

Wash the sweet potatoes under running water to remove any dirt from the skins. Cut the potatoes into sticks or wedges depending on your personal preference. Keep in mind, the thicker you slice the sweet potatoes, the longer they will take to cook.

Step 3

Dry the potatoes with a clean dishtowel to remove all of the water from the surface of the sweet potato fries.

Step 4

Place the cut sweet potatoes in a large Ziploc bag. Pour in 2 tablespoons of olive oil and salt and pepper. You can add any additional seasonings you like at this time. Seal the bag and shake it until the sweet potatoes have been evenly coated with oil and seasonings.

Step 5

Remove the hot baking sheet from the oven using potholders. Spread the fries onto the baking sheet in a single layer and place the baking sheet back into the oven.

Step 6

Bake the sweet potatoes for approximately 20 to 30 minutes on the top rack of the oven until they become tender. Test the fries by piercing them with a fork, if the fork slides in easily they are ready for the next step.

Step 7

Turn the broiler of the oven on. Place the sweet potato fries directly under the broiler for a few minutes to make the outsides of the fries crispy. Turn the fries with a spatula as necessary to prevent them from burning.

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