My first encounter with sweet potato fries was only a few months ago when I decided to venture at the frozen section of the Supermarket. There was a 2 for $7 sale on frozen, organic sweet potato fries. I figured, it wouldn’t hurt, right?
I’ve almost forgotten about them until I found myself longing for an afternoon snack one day and there they were in my freezer waiting for a chance to be redeemed as the next best thing to homemade vanilla ice cream! In light of this epic experience, I decided to do a little experiment of my own. I mean, who can resist homemade fries, let along, good-for-you sweet potato fries? Moreover, I don’t know about you, but we like our fries crunchy, spicy and everything else adventurous in between.
This recipe is the closest I’ve found to a heaven-on-earth fries experience imaginable, and I hope that you will like it, too! Let me know, will you?–gcc
- Sweet potatoes (Plan on at least one per person)
- Olive oil (A couple of tablespoons)
- Corn starch (A ‘don’t be shy’ sprinkle’s worth)
- Salt, pepper and spices (A few suggestions might be cayenne pepper, paprika, curry powder, garlic powder, you catch my drift)
- 2-3 parts Olive-Oil Mayo (Regular mayo is okay, if that is what you have available)
- 1 part Sriracha (Can be purchased at the Asian section of your local supermarket)
Mix in a small bowl and set aside until ready for use.
- Preheat the oven to 450° F. Peel the sweet potatoes and cut them into fry-shaped pieces. Cutting them into similarly sized pieces will help bake them evenly.
- Toss the uncooked fries into a mixing bowl or a plastic bag, or onto your baking sheet. Pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. Sprinkle in corn starch, i.e., half a teaspoon per potato or so. Mix/shake to distribute evenly.
- Pour the fries onto a non-stick baking sheet or a baking sheet covered with parchment paper (aluminum foil produces mixed results). Arrange the fries in a single layer. It is very important to keep them in a single layer, otherwise they will never crisp up. It’s best to give each fry a bit of room on the baking sheet.
- Bake for 15 minutes, then flip the fries so they can cook on all sides using a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
- Bake for 10 to 15 more minutes, until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown, they will taste more caramelized than burnt.
Voila! The very addictive sweet potato fries with an awesome Sriracha-Mayo Dip.