If you follow me on instagram, you've seen my tips for making the perfect sweet potato fries. Time to blog about it.
I used to roast my SP fries in olive oil. While delicious, it drove me nuts that they would never really get crispy. They were just like soft potato wedges. Therein lies my second problem...wedges. I used to slice the SP pretty thickly. Ok, so after too many times of scratching my head post SP fry making, I had the brilliant idea of maybe actually trying to cook them differently. Apparently, if something isn't working, you need to change a few things around...what a life-altering concept. Cough. I'd actually say it's embarrassing how many times I re-tried the same exact sweet potato fry recipe before changing it up.
Moving on. After some trial and error (how many Finleys does it take to cut and bake a freakin' sweet potato?), I've discovered 2 primary steps you need to take if you want a nice, crispy, fry-like SP fry.
- Slice the SP ultra thin. Like matchsticks.
- Toss them in an oil or fat with a higher smoke point, like coconut oil, bacon grease or duck fat. Duck fat fries are my favorite, so that's what I primarily use.
- 1 large sweet potato
- 2 tbsp duck fat, bacon grease or coconut oil
- 1 tsp paprika
- 1 tsp sea salt
- Preheat oven to 425.
- Slice your sweet potato in half, then in quarters. Proceed to slice your fries very thinly. Like SUPER thin.
- Melt your fat in a large microwave-safe mixing bowl and toss your sweet potato fries in. Add paprika and salt and toss until everything is evenly distributed.
- Lay in a single layer across a baking sheet and bake for 25 minutes or until the fries are looking browned.
- Let cool for about 10 minutes - though they still feel soft right out of the oven, I promise they will crisp up as they cool.