Friday, 11 November 2011

Sweet Potato Fries

John has been asking me to make sweet potato fries for dinner for a while now, but I've always been turned off of making them because I've heard so often from other people that they never crisp up in the oven.  "The fries always just steam in the oven and get soggy."  Well not anymore!!!!!  I've found the secret to making crispy sweet potato fries.....and it's just one simple ingredient..........corn starch!

  • sweet potatoes (amount depends on how many people your feeding)
  • 1 tbsp cornstarch
  • 2 tbsp olive oil

Chipotle Mayo
  • mayonaise
  • chipotle chili spice (Epicure)

1.  Slice the sweet potato in french fry slices, not too thick, but not shoe-string thin. Preheat the oven to 425 degrees.

2.  Put about a tablespoon of cornstarch in a plastic bag, and place the sweet potato fries in.  Balloon the bag and shake the fries around, until they are coated.   (do a little less of a cornstarch coating then I did.)

3.  Place on a non-stick cookie sheet, and drizzle 2 tablespoons of olive oil over the fries, and use your hands to toss them, until well coated.   Arrange on the cookie sheet so that no fries are touching each other, the more space between the fries, the better they'll crisp up.

4.  Place in the oven and cook for 15 minutes.  Flip the fries over, and put back in the oven for 5 more minutes.

5.  While they are cooking, start making the chipotle mayonaise.  I don't measure when making this, just put as much mayo as you think you'll need for your fries, and then add as much chipotle chili spice (I got mine from Epicure) as you and your family like...depending on how much "heat" you like in your food.

I served the sweet potato fries with ribs and a mixed veggie medley....delish!!!

1 comment:

  1. I have that "soggy" problem too! Will definitely try the corn starch - thanks!!