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.
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.
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.
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.
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Watch the Video Below on How to Make Crispy Baked Sweet Potato Fries
Crispy Baked Sweet Potato Fries
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
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
Transfer the cut sweet potatoes into a large bowl, fill with cold water, just enough to cover the sweet potatoes
After 30 minutes, drain the sweet potatoes, add them over a dishcloth, place them all in a single layer and pat completely dry
Add the potatoes back into the large bowl, add in 2 tbsp extra virgin olive oil and toss together
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
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
Add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F
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
After 5 minutes, transfer the fries into a serving dish, sprinkle with finely chopped fresh parsley and serve
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
Get the Saffron Threads I used to make the Saffron Mayo Aioli
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