We’re making sweet potato fries!
For… reasons. Which you will see tomorrow.
These fries turned out tasty, but contrary to the original recipe mine were not crispy AT ALL. Possibly because I used cornstarch instead of arrowroot powder? Not sure… but it’s okay, because the fries don’t need to be crispy for the final recipe.
Tune in tomorrow to see what we’re cooking up!
Baked Sweet Potato Fries
adapted from The First Mess
- 2 medium sweet potatoes, peeled (about 750g total)
- 2 tbsp arrowroot powder or cornstarch
- high heat-tolerant oil spray
- fine sea salt
- Preheat the oven to 425F. Line a large baking sheet with parchment paper and set aside.
- Cut the sweet potatoes into 3-inch long and 1/2-inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
- Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the sweet potatoes in the towels for a bit so that the fries are as dry as possible.
- In another large bowl, toss the cut sweet potatoes with the arrowroot. The cut sweet potatoes should have a light, powdery, all-over coating of arrowroot.
- Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
- Bake the sweet potato fries for 25 minutes or until very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
- At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.
- Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt.
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