Spain on a Fork > All Recipes > Tapas > The SECRET to Crispy Baked Sweet Potato Fries | Say Goodbye to Limp & Soggy Fries
All Recipes, Tapas / March 4, 2022

The SECRET to Crispy Baked Sweet Potato Fries | Say Goodbye to Limp & Soggy Fries

These Crispy Baked Sweet Potato Fries are seriously addictive. They have an incredible light crispy texture on the outside and a melt-in-your-mouth interior. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish or an eggplant burger.

Crispy Baked Sweet Potato Fries
I love to serve these Crispy Baked Sweet Potato Fries next to a saffron mayo aioli. As it takes these fries to the next-level. You can easily veganize the dip by using vegan mayonnaise instead of regular mayonnaise. Either way, this dip is a MUST with these sweet potato fries.

Crispy Baked Sweet Potato Fries
I kept the skins on the sweet potatoes, just to keep more nutrients, but you can peel the sweet potatoes if you like. The most important part is to make sure you cut all your fries in the similar size. About 1/4 inch (.635 cm) sized cut fries, that way they all evenly cook.

Crispy Baked Sweet Potato Fries

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy. The other secret is the corn starch. As it helps in achieving that light crispy texture.

Crispy Baked Sweet Potato Fries

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make Crispy Baked Sweet Potato Fries

Crispy Baked Sweet Potato Fries

Course Appetizer, Side Dish
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Servings 4
Calories 319 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SWEET POTATO FRIES

  • 2 large sweet potatoes 1 lbs / .45 kg
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 tbsp corn starch 7.5 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1 tsp garlic powder 1.58 grams
  • pinch sea salt
  • dash black pepper
  • handful finely chopped parsley

Saffron Mayo Aioli

  • 2 cloves garlic
  • 1/4 tsp saffron threads .17 grams
  • 1/2 cup low-fat mayonnaise 115 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper

Instructions

  1. Scrub & wash the sweet potatoes, pat them dry, then cut each one into fry-shaped pieces that are a 1/4 inch (.635 cm) wide and thick, making sure to cut them into similar sized pieces so they evenly bake

  2. Transfer the cut sweet potatoes into a large bowl, fill with cold water, just enough to cover the sweet potatoes

  3. After 30 minutes, drain the sweet potatoes, add them over a dishcloth, place them all in a single layer and pat completely dry

  4. Add the potatoes back into the large bowl, add in 2 tbsp extra virgin olive oil and toss together

  5. Add 1 tbsp corn starch into a small bowl, along with 1/2 tsp sweet smoked Spanish paprika and 1 tsp garlic powder, whisk together, add over the sweet potatoes, toss together until the mixture is no longer visible

  6. Transfer the sweet potatoes into a baking tray that´s lined with parchment paper, make sure they´re all in a single layer and evenly spaced out

  7. Add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

  8. After 25 minutes remove from the oven, gently flip the fries, add back into the oven and go for another 15 minutes, then remove from the oven, season the fries with sea salt & black pepper, transfer the fries with the parchment paper over a wirerack

  9. After 5 minutes, transfer the fries into a serving dish, sprinkle with finely chopped fresh parsley and serve

  10. To make the saffron mayo aioli, add in 2 cloves garlic roughly chopped into a mortar, along with 1/4 tsp saffron threads, using a pestle pound down until you form a paste, then add in 1/2 cup low-fat mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until creamy, serve next to the sweet potato fries

Recipe Notes

Get the Saffron Threads I used to make the Saffron Mayo Aioli

Nutrition Facts
Crispy Baked Sweet Potato Fries
Amount Per Serving
Calories 319 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 4mg1%
Sodium 303mg13%
Potassium 604mg17%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 8g9%
Protein 3g6%
Vitamin A 24261IU485%
Vitamin C 5mg6%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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3 Comments

  1. Marina

    5 stars
    Wow these were out of this world! Mine turned out so crispy & the seasoning was really well balanced & tasty.

    They really are the best baked sweet potato chips. Perfect recipe! Thank you.

    19 . Apr . 2022
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      19 . Apr . 2022
  2. Ramya

    cant wait to make this soon for me for the aioli can i use vegam mayo i never had sweet potato fries before cant wait to try this in my air fryer perfect for my after office snacks

    04 . Mar . 2022

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