Crunchy Sweet Potato Fries Or Croutons Recipes

CRUNCHY SWEET POTATO FRIES OR "CROUTONS"

Steps:

• Preheat oven to 450 degrees.
• Slice sweet potatoes into small, ½-inch cubes. See video for directions.
• Add sweet potatoes to a medium bowl with olive oil and a few sprinkles of sea salt. Stir until sweet potatoes are completely coated.
• Arrange sweet potatoes on a parchment-lined baking sheet (if they are too crowded, they'll come out mushy, so you might want to use two baking sheets to give your potatoes more "personal space").
• Pop them in the oven for 15-20 minutes and bake until lightly browned and crunchy at the corners.
• Let cool then serve on top of salad, soup, or as a side dish.

CRUNCHY SWEET POTATO FRIES

Steps:

• Heat oven to 425ºF.
• Cut 1/4-inch-thick slice off top of garlic; discard. Place garlic, cut-side up, on 6-inch-square piece of foil; drizzle with 1 tsp. oil. Wrap garlic in foil. Cover 2 rimmed baking sheets with additional foil; drizzle evenly with remaining oil.
• Cut potatoes lengthwise into 1/4-inch-thick matchlike sticks. Whisk egg in large bowl. Add potatoes; toss to coat. Add, in batches, to coating mix in separate bowl; toss to coat. Spread evenly onto prepared baking sheets.
• Bake potatoes and garlic 25 to 35 min. or until potatoes are crisp-tender and golden brown, turning potatoes every 10 min. Cool 2 min.
• Unwrap garlic; carefully squeeze garlic cloves into small bowl. Add mayo; mix well. Serve with potatoes.

CRISPY SWEET POTATO FRIES

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.

CAROLYN'S SWEET POTATO FRIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Rinse the sweet potato fries with cold water and drain. Spread onto a baking sheet.
• Stir the cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over the fries. Drizzle the olive oil over the fries.
• Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.