Sassy Sweet Potato Fries
Using sweet potatoes instead of regular white potatoes boosts the nutrients, not to mention the flavor as well! These fries are snazzed up with spices and seasonings, and baked for a healthier cooking option. I've tried repeatedly to get them crisp in the oven, which doesn't always work. If you have an air fryer, it would work wonders! Either way, these fries taste great or as one of my cooking students exclaimed, "I could eat these every day!"
Servings 4
Ingredients
- 2 medium/large sweet potatoes
- 2 tsp cornstarch
- 1 tbsp oil (avocado works best at higher temps)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4-1/2 tsp kosher or Himalayan salt, to taste
Instructions
- Peel potatoes and cut into even strips, about a half inch thick. Cutting them into equal sizes ensures they will cook more evenly.
- Place the fries into a large strainer (over the sink) and add the 2 tsp corn starch. Toss to coat, letting excess cornstarch shake out into sink.
- Pour your coated fries into a large bowl and add the oil, stir to coat. Then add spices, stir to coat again, then place on a baking rack on a sheet pan. This allows air to circulate around the fries. Make sure the fries are not touching so they can crisp up (as much as possible). Don't crowd the pan! Use two pans if necessary.
- Bake in a 425F oven for about 30 minutes. Watch to make sure they don't burn. Remove from the oven and let cool slightly for 2-5 minutes. They may get crisper as they cool.
Notes
When reheating these fries, put in a toaster oven and heat slightly to re-crisp them. If you reheat them in a microwave they will become soggy.
Baking them in an oven is healthier, but can only do so much when it comes to the crispy-factor. if you want really crispy fries, try an air fryer!
Sweet potatoes’ bright orange color reveals its antioxidant power. One cup of sweet potato:
The best sweet potato fries, the spices are just right!
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