I have perfected baked, sweet tater fries.
Frying sweet tater fries is the best way to get a crispy perfect fry every time. But I’d rather bake them.
Why I don’t want to fry my sweet tater fries:
- I don’t want to clean grease off my house.
- I don’t want to baby sit the fries while they are frying.
- I don’t want to use up all my lard frying taters.
Baking them has some huge benefits:
- No grease to clean.
- No fry daddy to manage.
- They’re not fried – so probably a bit healthier.
I do slather them in butter before I bake them, but I’m OK with that.
If you do a couple of things, you will get some great sweet potato fries.
I grow my sweet potatoes. How to grow sweet potatoes here. Since I grow them, I know that the skins aren’t harboring any icky pesticides or other chemicals. Therefore….. I don’t peel mine.
I just wash them & start slicing.
Slice up all the taters. I cut mine about 1/4 inch wide. As you cut up the potatoes put your tater sticks into a bowl of cold water. After they are all slices let them soak in the water for an hour.
Pour out the water, rinse & pat dry.
Grab 2 baking sheets & line them with something that won’t stick to sweet potatoes. Foil, parchment, whatever floats your boat. You can spray with non-stick spray to help things not stick.
Get a (new) large bowl and pour in a melted stick of butter. Add the seasonings (salt, chili powder & pepper) to the melted butter & set aside.
Place 1/2 of your potato sticks into a giant zipper top bag and sprinkle in 1 tbsp starch. You can use corn starch, rice starch or other starch. Shake it all up and dump your starched potato sticks into the bowl of seasoned butter.
Toss them around in the butter mixture to coat & arrange them in a single layer on one of the baking sheets.
You do not want your potato sticks to touch or they will all steam and get mushy. They need space to cook and crisp up.
Now do the other half. 🙂
Bake in 425 degree oven for 15 mintues.
Flip all the taters over & bake another 10 mintues.
Once they are done, remove from the oven and let cool slightly. You want them warm, not hot. This will make them crispier.
I think the best sauce for sweet potato fries is a simple Russian Dressing. To make some mix up your favorite mayo with a little ketchup. Yum!
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Crispy Baked Sweet Tater Fries
Crispy, baked sweet potato fries! These are fabulous. The taters are sweet, the outer coating is spicy and sweet potatoes are some of the healthiest potatoes you can eat.
Wash & slice sweet potatoes in 1/4 inch wide sticks. Soak sliced potatoes in a bowl of cold water for an hour. Pour out the water, rinse & pat dry. Line 2 baking sheets with foil, parchment, or something that won't stick to the potatoes. Spray with non-stick spray.
Melt a stick of butter in large bowl or pan. Add salt, chili powder and pepper to melted butter & set aside.
Place 1/2 of your (patted dry) potato sticks into a giant zipper top bag and sprinkle in 1 tbsp starch. Shake it all up and dump your starched potato sticks into the bowl of seasoned butter. Toss them around in the butter mixture to coat & arrange them in a single layer on one of the baking sheets.
Next bag & starch the other half of the potato sticks, then toss them in the butter mixture & arrange on the second baking sheet.
Bake in 425 degree oven for 15 mintues. Put some space between the 2 sheets - you want everyone to have room to crisp up.
After 15 mintues, flip all the taters over & bake another 10 mintues (total baking time: 25 mintues).
Once they are done, remove from the oven and let cool slightly. Add more salt to taste. Serve warm, not hot. This will make them crispier.
I think the best sauce for sweet potato fries is a simple Russian Dressing. Your favorite mayo with a little ketchup stirred in. Yum!