Sweet Potato Fries

If there are sweet potato fries on the menu, I'm ordering them.  It's one of the few decisions that I don't overthink when eating out.  They're just so damn delicious, every time, it's incredible.  However, I have struggled to recreate these crispy gems at home...until now.  I have tinkered with this recipe several times of late, and I have identified several key points:

• Slice the fries thin.  Too thick, and the crisp does not happen.
• Less oil is more.  Too much, and the crisp does not happen.
• Flip the fries at half-way.  Unless you like extra-charred on one side, in which case, don't flip.
• Cornstarch is crispy's best friend.

Now you are ready to conquer the crispy sweet potato fry.

Sweet Potato Fries

Yield: 1 large or 2 small servings

Time: 30 minutes

Ingredients:

1 medium sweet potato, peeled and sliced into 1/4 - 1/2 inch fries

1 tablespoon canola oil

2 teaspoons cornstarch

Spices of your choice (go Cajun, sweet, or herbs & Parmesan...endless possibilities)

Salt and pepper to taste

Directions:

1. Preheat the oven to 425ºF.  Use a non-stick baking sheet for best results.  

2.  Add the oil, cornstarch, spices, and salt and pepper to a large ziplock bag.  Add the cut potato and seal shut.  Shake the bag vigorously until fries are evenly coated with the mixture.  

3. Lay the fries in a single sheet on the baking sheet.  Bake for 13-15 minutes, then flip the fries in small batches until all are turned.  Bake for another 10-12 minutes until golden.  Enjoy while hot!

Ready for the oven!

Crispy and ready to eat!

Recipe adapted from Cookie + Katie