Actually Crispy Sweet Potato Fries
I adore a crispy sweet potato fry. They were always my go to at restaurants that served them. Of course, they are deep fried in vegetable oil which gives them the thickest, crispiest crust and soft, sweet interior. When I tried making them at home, mine always came out a bit floppy or entirely burnt to a crisp. I stumbled upon the idea of first tossing them with some cornstarch (which I switch for arrowroot powder!) and then the oil which creates a crisp crust on the outside. Lo and behold, it worked! Now, the sweet potato fries that come out of my kitchen rival the best deep fried ones, but without all of the vegetable oils. Sweet potato fries are back on the menu!
Ingredients:
Makes 8 servings
4 large sweet potatoes, cut into fry shapes or wedges
2 tablespoons arrowroot powder
2 tablespoons olive oil
1 teaspoon salt
Directions:
Preheat your oven to 425 degrees F. Line a large baking sheet (or two if needed!) with parchment paper. Toss the cut sweet potatoes with the arrowroot powder until coated. I like to do this directly on the lined trays to save a bowl to wash! Drizzle the olive oil over top and sprinkle the salt evenly over top. Use your hands to rub and toss the sweet potatoes until you don’t see much dry powder anymore and the oil has coated them. Pop the tray in the oven for about 20 minutes. Flip the fries over at this point and roast for another 15 to 20 minutes. Keep your eye on them towards the end so they don’t burn. The total cook time will depend on how thinly the potatoes are sliced. Enjoy!
