Sweet Potato Fries Recipe

Sweet potatoes: These are the star of the dish, providing a sweet and starchy base for the fries.

Olive oil: This helps to crisp up the fries and adds a subtle richness.

Paprika: Adds a smoky, slightly spicy flavor that complements the sweetness of the potatoes.

Garlic powder: Enhances the overall taste with a savory, aromatic note.

Salt: Essential for seasoning and bringing out the natural flavors.

Pepper: Adds a touch of heat and balances the sweetness.

When cutting sweet potatoes into fries, aim for uniform thickness to ensure even cooking. If the pieces are too varied in size, some may burn while others remain undercooked. Additionally, soaking the cut fries in cold water for at least 30 minutes before baking can help remove excess starch, resulting in crispier fries. Make sure to dry them thoroughly before tossing with olive oil and seasonings.

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

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

• Paprika - Substitute with chili powder: Chili powder adds a similar smoky flavor with a bit more heat, which can enhance the taste of the fries.

• Garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth and can be used in the same quantity.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the fries better than regular table salt.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different kind of spiciness, which can complement the sweetness of the fries.

• Allow the sweet potato fries to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled fries in an airtight container or a resealable plastic bag. If you have a lot, layer them with parchment paper to avoid sticking.

• Store the container or bag in the refrigerator. The fries will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 400°F (200°C). Spread the fries on a baking sheet in a single layer and bake for about 10-15 minutes, or until they are crispy again.

• For freezing, first, arrange the cooled fries on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the fries are frozen solid.

• Transfer the frozen fries to a resealable plastic bag or an airtight container. Label with the date for reference.

• When ready to enjoy, preheat your oven to 425°F (220°C). Spread the frozen fries on a baking sheet and bake for 20-25 minutes, flipping halfway through, until they are hot and crispy.

• Avoid microwaving the fries as it can make them soggy. For best results, always reheat in the oven.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover sweet potato fries on a baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway through, until they are crispy and heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potato fries in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are crispy and warm.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Add the sweet potato fries and cook for 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method: Place the sweet potato fries on a microwave-safe plate in a single layer. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through, until they are warm. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Spread the sweet potato fries on the toaster oven tray in a single layer. Bake for 10-12 minutes, flipping halfway through, until they are crispy and heated through.

• Oven: Used to bake the sweet potato fries at a high temperature to achieve a crispy texture.

• Peeler: Essential for removing the skin from the sweet potatoes before cutting them into fries.

• Knife: Needed to cut the sweet potatoes into fry shapes.

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

• Mixing bowl: Used to toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper.

• Baking sheet: A flat surface to spread the fries in a single layer for even baking.

• Parchment paper: Optional but helpful for lining the baking sheet to prevent sticking and make cleanup easier.

• Spatula: Used to flip the fries halfway through the baking process to ensure even cooking.

Preheat the oven: Start preheating the oven while you prepare the sweet potatoes to save time.

Use a mandoline: A mandoline slicer can quickly and uniformly cut sweet potatoes into fries.

Batch seasoning: Mix the olive oil and spices in a large bowl before adding the sweet potatoes to ensure even coating.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Double the batch: Make extra sweet potato fries and store them in the fridge for quick reheating later.