These Sweet Potato Oven Fries are a great way to get a veggie portion into your meal! Crisped in the oven – you won’t miss the deep fryer!
I often buy the Alexia frozen Sweet Potato Fries from Costco. They are handy but they come in a really (really) big bag and it takes us forever to get through the bag.
So why not make my own? They are simple enough to make and you can control the amount of oil as well as any flavourings you may want to add.
One word of caution – I was picturing perfectly uniform fries cut from my our handy-dandy mandolin. Well…. that wasn’t happening. The raw sweet potato is way too dense for the mandolin blade. I had visions of losing fingers or slitting my wrist if the potato slipped off the blade.
So.. back to the good old fashioned, peel and chop them on a cutting board! It doesn’t really take much time.
I like fairly broad thick fries. If they are too thin they collapse when they are cooked. These have a bit of crunchy coating on the outside and have a bit of soft flesh inside.
You are going to peel and cut your sweet potatoes into wedges about 1/2″ wide and 1/2″ thick. Try to be as uniform as possible with the thickness so they cook as evenly as possible. You will definitely have shorter and longer fries from the shape of potato.
Then you are going to soak them in cold water for about an hour or even overnight. This serves to remove some of the starch from the inside of the potato.
Then you rinse them in a colander and lay them out on some paper towels. Pat them dry on top and bottom. They don’t have to be perfectly dry but you don’t want them dripping.
Tossing them in a bag with the cornstarch gives a coating that will help them crisp up in the oven. This is the step that takes them from soft and soggy to having some body.
You will need 2 sheet pans. You do not want to crowd the fries. The air needs to circulate around all sides of the fries or they won’t be crispy. Line your pans with foil and spray with cooking spray. Spray well or you will never get the potatoes up off the foil!
Toss the fries with oil and whatever spice you like. I left mine plain and served them with a dipping sauce but you can add some chili powder, smoked or regular paprika, hotter chile powders such as cayenne, habanero or chipotle. If using a hotter spice- use sparingly – like a 1/4 tsp.
I made my dipping sauce with light mayonnaise and 1/2 tsp of McCormick’s Smouldering Smoked Applewood seasoning. It has kind of a mild South West feel to it. You could use paprika, Old Bay, Ranch mix….whatever flavour you like.