OVEN BAKED SWEET POTATO FRIES
Need a side dish? Bake a batch of sweet potato fries that will please your friends and family. Soybean oil, labeled vegetable oil, helps brown evenly. Season as you please!
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 33m
Yield 4
Number Of Ingredients 6
Steps:
- Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
- Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
- Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
- Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 46 g, Fat 10.4 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 345.1 mg, Sugar 9.5 g
CRISPY BREADED SWEET POTATO FRIES
The sweet potato adds a hint of flavor to these fries. I haven't tried them with regular white potatos.
Provided by BurtonFanatic
Categories Yam/Sweet Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow bowl, whisk egg and water.
- In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, cayenne and pepper.
- Cut sweet potato into 1/4-in. strips. Add to egg mixture, a few at a time, and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat.
- Arrange potato strips in a single layer on a baking sheet coated with nonstick cooking spray; drizzle with oil. Bake at 450° for 25-30 minutes or until golden brown and crisp, turning occasionally.
Nutrition Facts : Calories 325.9, Fat 8.5, SaturatedFat 2.2, Cholesterol 66.1, Sodium 338.1, Carbohydrate 53.5, Fiber 6.9, Sugar 9.6, Protein 9.3
REALLY CRISPY SWEET POTATO FRIES
Karen figured out how to make crispy sweet potato fries and the best part is you can do them in the deep fryer or the oven! Either way, you'll end up with crispy fries. Guaranteed. From Karen, on The Art of Doing Stuff.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 45m
Yield 1 big batch
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- Peel and cut sweet potatoes into fries no thicker than 1/2″. Soak in water for minimum of one hour, but preferably for half a day.
- Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them to allow the cornstarch to stick.
- Put cornstarch in a plastic bag and drop all of your fries inches Blow a little air into the bag, twist the top and shake it vigorously. Lift the fries out onto one or two baking sheets.
- Coat with Olive Oil. The more the crispier and less sticking you'll have, but the less healthy they'll be. Use 2 pans if you have to. You want to make sure the fries aren't crowded on the pan otherwise they'll steam as opposed to getting crispy.
- Bake for 15 minutes then check. Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.
- (for deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it's highest setting for a few minutes).
- Dipping Sauce:.
- Mix together mayo, pepper and Sriracha sauce. Adjust to your taste.
- Please note : This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct. If you it doesn't work for you, it's not the recipe it's either a) your technique or b) your baking pan.
Nutrition Facts : Calories 744.2, Fat 39.5, SaturatedFat 5.8, Cholesterol 30.6, Sodium 980, Carbohydrate 95.2, Fiber 8.1, Sugar 18.4, Protein 5.2
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CRISPY BAKED SWEET POTATO FRIES - COOKIE AND KATE
From cookieandkate.com
4/5 (316)Calories 263 per servingCategory Side Dish
- Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
- Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
- Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
- Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
CRISPY SWEET POTATO FRIES - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (13)Total Time 40 minsCategory SideCalories 77 per serving
- Wash and peel your sweet potatoes. Cut into 1/4 inch thick fries and rinse the potatoes for about 10-15 seconds under cold water then dry with paper towels or a clean dish cloth you don't mind turning slightly orange.
- Mix the cornstarch with the water to make a slurry in a large bowl or large ziploc bag, add sweet potatoes and toss to coat.
- Heat your oil in your pot to 350 degrees and add the fries 1 at a time so they don't stick together, but make sure you don't overcrowd your pan.
- Each time you do another round of potatoes toss the potatoes in the slurry again to prevent the cornstarch from settling. This should only take a few seconds and is even easier if you have a ziploc bag you can just flip upside down a few times and shake.
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