Sweet Potato Fries Recipe

Sweet potatoes: The star of the dish, providing a sweet and earthy flavor with a crispy texture when baked.

Olive oil: Helps to coat the fries and ensures they bake up crispy and golden.

Salt: Enhances the natural sweetness of the sweet potatoes and balances the flavors.

Paprika: Adds a subtle smokiness and depth of flavor to the fries.

Garlic powder: Infuses the fries with a savory and aromatic touch.

To achieve perfectly crispy sweet potato fries, make sure to cut them into uniform sizes. This ensures even cooking. Additionally, after tossing the fries in olive oil and spices, let them sit for about 10 minutes before baking. This allows the seasonings to penetrate the fries better. Finally, avoid overcrowding the baking sheet; giving each fry enough space helps them crisp up rather than steam.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative for fries.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for roasting.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• paprika - Substitute with chili powder: Chili powder can add a similar depth of flavor and a bit of heat, which can enhance the taste of the fries.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory note and can be used to add a different but complementary flavor to the fries.

• Allow the sweet potato fries to cool completely before storing. This prevents condensation and sogginess.
• Place the cooled fries in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the oven to maintain crispiness.
• To freeze, arrange the cooled fries in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Transfer the frozen fries to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• When ready to enjoy, preheat your oven to 425°F (220°C). Spread the frozen fries on a baking sheet and bake for 15-20 minutes, flipping halfway through, until crispy and heated through.

• Oven Method:

  1. Preheat your oven to 400°F (200°C).
  2. Spread the leftover sweet potato fries on a baking sheet in a single layer.
  3. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the sweet potato fries in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Skillet Method:

  1. Heat a tablespoon of olive oil in a skillet over medium heat.
  2. Add the sweet potato fries to the skillet in a single layer.
  3. Cook for 5-7 minutes, turning occasionally, until they are warmed through and crispy.

• Microwave Method:

  1. Place the sweet potato fries on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Oven: Used to bake the sweet potato fries at the specified temperature to achieve a crispy and golden brown texture.

• Baking sheet: A flat sheet used to hold the sweet potato fries while they bake in the oven.

• Parchment paper: Lining the baking sheet with parchment paper prevents the fries from sticking and makes for easy cleanup.

• Large bowl: Used to toss the sweet potato fries with olive oil, salt, paprika, and garlic powder to ensure even coating.

• Knife: Essential for peeling and cutting the sweet potatoes into fry shapes.

• Cutting board: Provides a safe and stable surface for cutting the sweet potatoes.

• Measuring spoons: Used to measure out the olive oil, salt, paprika, and garlic powder accurately.

• Spatula: Handy for flipping the fries halfway through the baking process to ensure even cooking.

• Cooling rack: Allows the fries to cool slightly after baking without becoming soggy.

Preheat the oven early: Start preheating your oven while you peel and cut the sweet potatoes to save time.

Use a mandoline slicer: A mandoline slicer can quickly and uniformly cut sweet potatoes into fries, speeding up prep time.

Mix in a bag: Toss the sweet potato fries with olive oil and spices in a resealable plastic bag for quick and even coating.

Line the baking sheet: Use parchment paper to line your baking sheet, which makes cleanup faster and prevents sticking.

Batch cooking: Double the recipe and freeze half for a quick reheat later.