Crispy Baked Sweet Potato Fries Recipe
I finally figured out how to make legitimately CRISPY sweet potato fries - blanching! I was amazing at how much this simple little trick helped my fry baking potential! I was planning on making sweet potato fries later in the week, but I had half a sweet potato leftover from making Gypsy Soup... who knew one HUGE sweet potato could exceed my 2 cup expectations and leave me with a significant amount leftover sweet potato! I also made a little bit of dipping sauce for my fries - ketchup just won't do the trick when it comes to these babies!
- 2 medium sweet potatoes, peeled
- 2 tbsp. olive oil
- 1 tbsp. light brown sugar
- 1/2 tsp. kosher salt, plus extra for sprinkling
- 1/2 tsp. freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil greased with cooking spray.
Halve the sweet potatoes lengthwise and cut each half into long spears.
Blanch* for about 3 minutes (or soak in cold water for 20-30 minutes)
Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.
Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 15 minutes (it really depends on how thick or thin you sliced the sweet potato), until lightly browned & crispy. Sprinkle lightly with kosher salt and serve hot.
Dipping Sauce:
It's simple really: mix a few tablespoons of mayonnaise with about a tablespoon of Sriracha sauce, a drop or two of hot sauce, a few grinds of black pepper, and a dash or two of garlic powder. Taste with the tip of your pinky and adjust seasonings to preference.
*Putting the sliced sweet potatoes in boiling salted water, and after X amount of time, removing & plunged (or rinsed under) very cold water to halt the cooking process