Hapunan

Crispy Sweet Potato Fries

Name: Crispy Sweet Potato Fries
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: North American
Ingredients: - Parchment paper for lining baking sheets; - 2 large sweet potatoes, peeled; - 2 tablespoons cornstarch; - 1/2 tsp fine salt; - 2 tablespoons olive oil; - 1/4 tsp paprika; - 1/4 tsp garlic powder; - 1/4 tsp chipotle or chili powder; - 1/8 tsp black pepper; - Pinch of cayenne

Someone asked me for a truly crispy sweet potato fries recipe! Here you go. Using food science to achieve the crispy results! With this technique, you can finally achieve that perfect crispy texture w

5.0 (7)

Prep

15 min

soak

45 min

Luto

45 min

Kabuuan

1oras

Sinerve

Estilo

🍽 Elevated

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Originally Published Agosto 2024•Last Updated Agosto 2024

Sweet potatoes have a higher sugar content and less starch compared to regular potatoes. This makes them behave more like carrots when cooked, releasing more moisture and caramelizing faster. As a result, they tend to steam rather than crisp up when baked, leading to that disappointing soggy result. That's where this technique comes in—a brief blanch followed by cornstarch coating creates the crispy exterior you're craving. Enjoy your crispy, golden fries!

The Food Science Explained

When sweet potatoes are soaked in hot water, the heat helps to break down some of their cell walls, releasing moisture. This process reduces the overall moisture content, which is crucial for achieving crispiness. Cornstarch acts as a barrier, further absorbing moisture and promoting browning by creating a thin, dry layer on the surface. This combination helps the fries crisp up in the oven rather than becoming soft and mushy.

To combat the natural softness of sweet potatoes, two key steps can help achieve that coveted crispiness:

- Soaking in Hot Water: Soaking sweet potato fries in hot water before cooking helps to draw out some of their natural sugars and moisture. This process reduces the chances of them steaming in the oven, allowing for a better texture.

- Using Cornstarch: Tossing the fries in cornstarch creates a fine coating that absorbs excess moisture and helps form a crispy outer layer during baking.

Mga Sangkap

Mga Serving:

Parchment paper for lining baking sheets
2 large sweet potatoes, peeled
16 g cornstarch
3 g fine salt
27 g olive oil
Optional finishing spices
1 ml paprika
1 ml garlic powder
1 ml chipotle or chili powder
1 ml black pepper
Pinch of cayenne

Mga Tagubilin

1
Preheat your oven to 415°F (210°C). Set two racks to the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2
Bring a large pot of water to a near boil. Remove it from heat when you see large bubbles coming to the surface, just shy of a full boil.
3
In the meantime, peel and slice your sweet potatoes uniformly into fries. Slicing your potatoes evenly is very important for even cooking. Aim for each potato to be 1/3 inch (8mm) thick; any thicker and it may not crisp up as well.
4
Place your potatoes into the pot of water that you brought to a near boil in Step 2. Cover and allow to sit covered, off heat, for 30–60 minutes.
5
Remove your potatoes from the pot and dry them well with paper towels or a clean kitchen towel. Sprinkle with cornstarch and rub with your hands to ensure each fry is coated. Drizzle well with oil, again making sure each fry is coated, and season with salt. Divide between the two baking sheets without overcrowding the pans, and place them into the preheated oven.
6
Bake for 20 minutes until lightly golden brown on the bottom. Remove the sheets from the oven and flip each fry carefully with a spatula. Rotate the sheets 180 degrees from top to bottom and place them back into the oven. Bake for another 20–25 minutes or so, until firm, dry, golden, and crisp.
7
Remove from the oven. If desired, season with spices of your choice. My favourite spice combination for sweet potatoes is 1/4 tsp (1.25ml) paprika, 1/4 tsp (1.25ml) garlic powder, 1/4 tsp (1.25ml) chipotle or chili powder, 1/8 tsp (0.6ml) black pepper, and a pinch of cayenne. But be careful, this is quite spicy! Adjust to taste.

FAQ

Can I make crispy sweet potato fries ahead of time?+

Yes, you can cut and soak the fries up to 4 hours ahead, then store them in the fridge on paper towels. Toss them with cornstarch and seasonings right before baking for the crispiest results.

Why are my sweet potato fries soggy instead of crispy?+

You're likely skipping the hot water soak or not using enough cornstarch—both draw out moisture that causes steaming. Make sure your fries are patted very dry before tossing with cornstarch and oil, and don't skip the near-boil water step.

What can I substitute for cornstarch in this recipe?+

You can use arrowroot powder or even a little potato starch as 1:1 replacements. Cornstarch works best for crispiness, but these alternatives will still help absorb moisture and create a crunchier texture than oil alone.

What are the best dipping sauces for crispy sweet potato fries?+

Spicy mayo, sriracha ketchup, or a garlic aioli pair perfectly with the chipotle and paprika seasoning. For something creamier, try a lime crema or Greek yogurt-based ranch to balance the heat and sweetness.