Sweet potato fries are one of my greatest food loves. I never get tired of them, and Mazen goes nuts for them. I put a sweet potato in our grocery cart almost every week.
Throughout the years we have tried numerous techniques to get the perfect texture – metal pans, aluminium foil on the bottom, aluminium foil on the top that is later removed.
This is our tried-and-true method that works.
There are 3 key tips to the technique:
1) Use ample cooking oil to coat your potatoes in a bowl
2) Place them on a cooling rack (like this one) so air can circulate but not let them burn
3) Cook them 50% longer than you think you should (about an hour)
To get started, preheat the oven to 400 degrees.
Cut your potato in half down the middle.
Then turn each half vertical and cut down from the top.
Place each quarter face down and cut vertical sheets
Then tip those over and cut into fries.
Put your fries in a bowl and toss with plenty of cooking oil. I used about 3 full tablespoons for this recipe. I used to go too easy on the oil and Matt would complain that my fries weren’t as crispy as his. Now I use more oil too and they have improved!
Season with 2 big pinches of kosher salt and 1/8 tsp each of cinnamon and cayenne pepper.
And toss everything together very well.
Spread the fries out onto your cooling rack on top of a sheet pan –
And bake away. For a really long time! About an hour. Until your fries are totally soft, starting to ooze their sweet sugars and wrinkling a bit. This method creates fries that are “pillowy” – a bit crispy on the outside and puffed with soft sweet potato on the inside.
Enjoy with ketchup, coconut butter drizzle or on top of a salad.