I’ll be honest. I have never been a fan of sweet potato fries. I never understood the appeal. I have ALWAYS been a fan of ‘real’ fries. Crispy, salty, crunchy french fries. They go perfectly with just about every meal, even breakfast ;-). I think the problem is that I have never eaten an ENJOYABLE sweet potato fry. They are always too mushy, too sweet, too big. Whoever thinks calling a big, soft wedge of sweet potato a ‘fry‘, needs to open a dictionary. I attempted to make my own a few times in the past, just to see what all the hype was about…and they flopped. Then last night as I was cleaning out my refrigerator, I saw that I had two big sweet potatoes sitting in my vegetable drawer, so I decided to give it another go. I Googled ” perfect sweet potato fries” and read at least 4 different recipes and techniques, and I got busy. These turned out AMAZING. We literally finished every last fry. My son didn’t care for them but oh well..more for us!
Skinny Sweet Potato fries:
2-4 large sweet potatoes
2-3 tablespoons extra virgin olive oil
2 tablespoons all-purpose flour
1-2 teaspoons salt
Yields: Roughly 3 one cup servings
- Line a baking sheet with parchment paper and preheat oven to 450.
- Wash sweet potatoes and dry with a paper towel. Peel if it suits you, I didn’t.
- Slice potatoes in half lengthwise, then again and again creating skinny french fry stile strips.
- Soak potato strips in a bowl of water for 40 minutes. Drain then dry with a paper towel.
- Place potato strips in a medium bowl, and coat with olive oil by hand.
- Take a medium Ziploc bag, add flour and salt, zip and shake.
- Add fries to Ziploc bag and turn repeatedly until fries are somewhat coated.( I did 3 small batches instead of 1 large).
- Spread fries onto parchment paper so they are not touching, and bake for 20 minutes.Flip fries, and bake another 5-10 minutes.
Cool and ENJOY with some ketchup.