How to make healthy and crispy roasted sweet potato fries?

Question

Get the method for crisp, flavorful sweet potato fries without deep frying.

Answer 1

To make healthy and crispy roasted sweet potato fries, cut them into uniform sticks, soak them in cold water, dry them thoroughly, toss lightly with oil and cornstarch, and roast in a single layer at a high temperature (220-230°C / 425-450°F).

Detailed Explanation:

Achieving truly crispy sweet potato fries in the oven can be a challenge due to their high moisture and sugar content, but these steps make a big difference:

1. Cut Uniformly: Cut sweet potatoes into even-sized sticks, about 1/4 to 1/2 inch thick. Thinner fries will be crispier, but thicker ones will be softer inside. Consistency is key for even cooking.
2. Soak in Cold Water (Crucial!): Place the cut fries in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or even a few hours. This draws out excess starch, which helps with crisping.
3. Dry Thoroughly (Extremely Crucial!): Drain the fries and spread them out on a clean kitchen towel or several layers of paper towels. Pat them as dry as possible. This is the most important step to prevent sogginess. You can even let them air dry for a bit.
4. Lightly Coat with Starch: In a large bowl, toss the very dry sweet potato fries with 1-2 tablespoons of cornstarch (or arrowroot powder). This creates a light coating that helps absorb moisture and promote crisping.
5. Oil and Season: Drizzle generously with a high-smoke-point oil (like avocado, grapeseed, or light olive oil). Toss well to ensure all fries are coated. Season with salt, pepper, and any desired spices (paprika, garlic powder, chili powder).
6. Hot Pan, High Heat, Single Layer: Place your empty baking sheet in the oven while it preheats to a very high temperature, 220-230°C (425-450°F). Arrange the fries in a single layer on the hot pan. Do not overcrowd the pan. Use two pans if necessary.
7. Roast and Flip: Roast for 15-20 minutes, then flip them using a spatula or tongs to ensure even browning. Continue roasting for another 10-20 minutes, or until deeply golden-brown and crispy.

Pro Tip:

A heavy-duty, dark-colored baking sheet can sometimes aid in browning, but always be mindful of hot spots and potential burning. Lining with parchment paper helps prevent sticking.