Crispy Sweet Potato Fries Recipe Fried

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OVEN-FRIED SWEET POTATO FRIES



Oven-Fried Sweet Potato Fries image

I've tried several recipe but was never able to obtain a crispy exterior, so started experimenting! I've found that yellow sweet potatoes work better than yams. Don't crowd them, otherwise you'll have soggy fries! Time indicated does not include soak time for the potatoes. The roasting time may vary with thickness of potatoes!

Provided by Galley Wench

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs sweet potatoes, peeled, and cut like ranch fries
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper (to taste) (optional)
nonstick cooking spray

Steps:

  • At least 30 minutes prior place sliced potatoes in bowl and cover with water.
  • Preheat oven to 400°F.
  • Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don't crowd!
  • Spray foil with non-stick spray.
  • Drain potatoes and pat dry with paper towels.
  • Return potatoes to (dry) bowl and drizzle with oil and toss to coat.
  • Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat.
  • Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary!
  • Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!

Nutrition Facts : Calories 190.8, Fat 3.5, SaturatedFat 0.5, Sodium 385.9, Carbohydrate 38, Fiber 5.4, Sugar 10.5, Protein 2.7

CRISPY SWEET POTATO FRIES



Crispy Sweet Potato Fries image

-

Provided by William_Klein

Yield Serves 4

Number Of Ingredients 7

4 medium Sweet Potatoes (2 large ones)
Coarse Kosher Salt
Splash of Vinegar (~20 g)
A drizzle of Peanut Oil (~15 g)
80 g cold water
50 g corn starch
Fresh ground Pepper

Steps:

  • Set a pot of water on medium-high heat to boil.
  • Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Preheat the oven to 475 degrees F.
  • Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. When the time is up, drain the fries into a colander. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies.
  • Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. Stir until completely combined with no clumps remaining. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. If you need a little more cornstarch feel free to add it. The mixture should lightly coat the fries.
  • Using tongs, move the fries to a wire rack over a large baking sheet. Evenly space the fries so none of them are touching. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Add the sweet potatoes to the oven and set a timer for 15 minutes.
  • Pull the baking sheet out and flip the fries with a spatula. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. If they look a little dry, drizzle over more peanut oil. Add them back to the oven and bake for another 10 to 15 minutes. At this point, they should be slightly browned and crispy though it could take longer depending on the size of the fry, how crowded the pan is or the oil used. If they aren't crispy, let them go longer!
  • Pour in the fries into a bowl. Immediately a pinch of salt and a couple of cranks of black pepper. Toss the fries in the seasoning and enjoy with the dipping sauce of your choice. Feel free to add spices, fresh herbs, cheeses, or any flavorings of your choice during this stage.

CRISPY BREADED SWEET POTATO FRIES



Crispy Breaded Sweet Potato Fries image

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

2 tablespoons beaten eggs
1 tablespoon water
1/3 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 (14 ounce) sweet potatoes, peeled
2 teaspoons olive oil

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

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