In keeping with yesterday’s baked potato recipe, it’s only fitting that I follow that up with some FRENCH FRIES!!!
I already have a wonderful BBQ french fry recipe (made with white potatoes), so here’s my favorite way to eat sweet potatoes!
They are much different in texture than regular potatoes, but I still enjoy their slightly sweet flavor and slightly mushy texture. Pair anything with BBQ sauce, and I’m a sucker. [I’m including 3 other options for sauces for non-BBQ lovers]
For this recipe, get 2 good medium sized sweet potatoes and peel them. To cut them like french fries, start by standing the sweet potato on its end and slice slivers (not too thick and not too thin). After you do that, lay it down flat so you can cut the fries. It should look like this:
Next, you will slice your fries. Again, you don’t want them like wedges, more like shoe string fries. Just be careful not to cut yourself. They should look like this:
These fries are awesome on their own. But let’s be honest. A great dipping sauce makes them irresistible!
Here are 4 dipping sauce ideas:
3) Spicy Mayo: Simply combine 1/4 cup vegan mayo or regular organic mayo and 1 T Sriracha sauce (or 1/4 cup ketchup in place of the mayo)
**A note about baking: I have made these with dark pans, light pans, parchment paper, no parchment paper, and my Silpat baking pad. The combination that works the best in my experience is a dark pan and parchment paper. Without the parchment paper, they stick to the pan. With the Silpat, they don’t get crispy enough. If you find yours are not getting crispy enough, increase the baking time, checking often.
- 2 medium sweet potatoes, peeled and cut into french fries (as shown above)
- 1 T tapioca starch or cornstarch
- 2 T coconut oil, melted
- ½ t paprika
- ½ t garlic powder
- ½ t cumin
- ½ t sea salt
- ¼ t onion powder
- ¼ t black pepper
- dash of cayenne pepper
- extra sea salt for sprinkling
- Preheat the oven to 425 degrees and line 2 dark pans with parchment paper.
- Put the cut fries into a gallon sized ziploc bag.
- Add the starch and shake vigorously until all fries are coated.
- Pour in the melted coconut oil in the bag and massage fries until well coated.
- Add the spices and massage again.
- Spread out evenly between the two pans, with no fries overlapping.
- Bake for 15 minutes.
- Take out of the oven and flip using a metal spatula.
- Bake for 5 more minutes or until browned (sometimes this takes 10-12 minutes instead of 5, just keep a close watch!).
- Watch closely that they don't burn!
- If they are still "floppy," increase baking time a few minutes at a time. Towards the end, they burn easily, so be careful!
- Take out of oven and sprinkle generously with sea salt.
- Let them sit on the pan for 5 minutes to harden before serving.
- Serve with dipping sauce (recipes above) and enjoy 🙂