Crispy sweet potato fries

 

It’s hard to imagine I once lived without knowing the existence of sweet potato fries. Since I first discovered these about 5 years ago, I’ve made them at least once a week. Which means I must have popped around 260 oven trays filled with sweet potato fries into my oven. And I can assure you I’m far from sweet potato fries boredom (as if that were even an option).

Sweet potato fries are super easy, require only 20-30 minutes baking, are loved by most children, and are incredibly healthy. They taste great with any kind of meat or seafood, but can also be mixed in your lunch salad the next day. Some also like these as an afternoon snack.

The deep orange to red colour of sweet potatoes indicates their high concentration of carotenes, which are good for the eyes, heart, and skin, and support the immune system. In addition, sweet potatoes are powerful antioxidants, very high in vitamins C and B6, and a good source of manganese, copper, vitamin B2, B5, and B7, and dietary fibre.

I usually make my sweet potato fries with olive oil, tamari, garlic, and thyme. An even healthier and equally tasty way of preparing them is by using coconut oil instead of olive oil. Coconut oil is more heat resistant than olive oil and has many health-promoting benefits, such as improving cholesterol levels, protecting hair and skin, and promoting weight loss.

A FEW TIPS FOR PERFECT CRISPY SWEET POTATO FRIES:

• Cut them rather thin, but not too thin. If they’re too thick they won’t get crispy, and too thin will turn them into dry chips. But don’t worry, you’ll figure out the perfect size soon enough.
• Try to cut them into similarly sized fries so they’ll bake evenly.
• Make sure all the fries are lightly coated with olive oil, but don't use too much. If they're bathing in oil you'll end up having soggy fries. 
• Spread the fries in a single layer for a crispier result. Use a second oven tray if needed. 
• Ideally, you flip them halfway through baking, but I usually forget this step and they always turn out fine (though turning does make them crispier).
• Bake the sweet potato fries long enough, until they become crispy. The edges might turn dark brown, but don’t worry because those little edges taste great (caramelized rather than burnt).
• Once done, take the fries out of the oven and let them rest for 3-5 minutes for the moisture to evaporate and the fries to crisp up. 
• Before baking, I usually season the fries with tamari or sea salt, thyme, pepper, and fresh garlic. Other great options are cayenne pepper, garlic powder, cumin, curry, or paprika powder. I also like to add a few sunflower seeds for an extra bite (make sure they’re coated with olive before baking, otherwise they’ll burn).