I’ve been big on sweet potatoes for a long time and currently, sweet potato fries are all the rage. I’ve diced, mashed, sauteed, and baked sweet potatoes but I have been too lazy to go the fry route until now.
I set out to create fries but maintain healthfulness. The result? My sweet potato fries were delicious…but crispy they were not.
Below, I share my recipe for sweet potato fries, which is a work in progress. You may be thinking that this is the simplest recipe you have ever seen or, you may be thinking that what you see below is simply a photo essay about sweet potatoes. Whatever works for you.
Sweet Potato Fries
4 large sweet potatoes
1-2 tablespoons canola oil
While perusing the bin of these beauties at the grocery store, stay away from the scary, twisted looking ones and try to pick ones that resemble potatoes- your hands will thank you when you successfully avoid cutting them up.
+pour dipping sauces and go to town!
These were delicious and I think I ate 2-3 dozen from the pan while they were cooling. In discussion at Saturday night’s dinner party, my uncle mentioned that the lack of crispiness may be a result of the amount of sugar in the sweet potatoes, hence why they are either limp or they are burned to a crisp. I will continue my endeavor to create a crispy sweet potato fry without, well, frying them.
Any suggestions for creating a crispy sweet potato fry?