Easy Sweet Potato Fries Recipe
I’ll admit it, I used to shy away from eating sweet potato fries. And don’t get me wrong, it has nothing to do with the flavor. It has everything to do with the texture! You know what I’m talking about. I’d buy them overpriced and frozen only to end up bathing in soggy disappointment. Nothing, not even other restaurants, could compare to the crispy, decadent fries I would order from a BBQ place by where I grew up. And after a sad attempt at homemade, whether I baked or fried them, they were always lack luster.
In one last attempt before I condemned sweet potato fries to the DNE (do not eat) pit, I gave this method a try. And let me just say, I was impressed. Sweet potato fries may have just been saved! The secret is in starch. Sweet potatoes, as you probably guessed, are packed with the stuff. In order to achieve crispy, finger-licking fries, we need to remove the starch, then put it back on. You heard me! Here’s the deal.
After you have cut the sweet potato fries, give them a good rinsing. This removes the starch on the outside of the sweet potatoes, which is where sogginess is born. So wash those little guys until no starch remains. You’ll know when they’re ready because the water you use to wash them in will eventually stay clear after swishing them around.
Next, after seasoning your sweet strips, coat the fries in a very light dusting of cornstarch. Because the cornstarch is dry, it will yield a perfectly crispy crust on your beloved sweet potato fries. And that’s it! At this point you can bake or fry the, but they will come out crispy. In my recipe, I deep fried them because, well, it tastes better.
Look no further for the path to well-executed sweet potato fries. Give this recipe a try and you, too, can save sweet potato fries from culinary damnation.
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