Baked Sweet Potato Fries I Made It

Baked Sweet Potato Fries

bakerme 7 years ago

From Icecreamuffin: Baked Sweet Potato Fries

I love sweet potatoes fixed just about any way! These were quick and easy to make and went well with our sloppy joes dinner. Now if I can just figure out how to make them 'crispy' without frying.

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mommyluvs2cook 7 years ago said:

How funny we both made a recipe by the same author :P
I LOVE sweet potato fries, but like you, have never been able to get them crispy in the oven. Maybe there is just no way unless you fry them up? The oil amount does seem a little excessive, especially with only one sweet potato. These seem simple and yummy though!

Another review: Icecreammuffins

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DIZ3 7 years ago said:

The seasoning looks really good. Sorry they weren't crispy. I make oven roasted fries all of the time and they are so wonderful and crispy. I've never tried them with sweet potatoes and I know they get mushy real quick. I wonder if you tried cutting them thicker like steak fries, maybe an inch thick. I think the trick might be to use all of the oil. I know it's a lot, but when I do regular potatoes, I really give them a good heavy coating and bake for at least 45 min. The more oil, the faster they will crisp. That's just my thought.

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bakerme 7 years ago said:

Great minds, Michelle ;) They were still good and we liked them enough that I'll make them again, but they just weren't crispy. I love sweet potatoes and won't turn these down because they're not crispy, but just want to give anyone else that tries them a heads up not to expect the same kind of crispy fries you get at a restaurant.

DIZ, I have no problem getting white russet potatoes crispy in the oven, but can't seem to get sweet potatoes to crisp up, thick or thinly sliced :(

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ellie1 7 years ago said:

Hi Bakerme......I've always had the same problem with baking sweet potato fries...wish they were crispier...the last couple of times I made them I experimented with cutting back a bit on the oil and put the baking tray in the upper third portion of the oven.... it seemed to help a bit... :)

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Cosmicmother 7 years ago said:

Try the No Salt trick. The salt brings out the moisture in vegetables, so leave off the salt until after they are roasted and they shouldn't get as soggy.
Another trick would be to add cornstarch to the seasoning mix, cornstarch will aid in browning and help create a crispier coating. In this recipe I'd use 2 tsp's of cornstarch. :)

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frankieanne 7 years ago said:

I see Keni said hers weren't crisp either. Very nice review!

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bakerme 7 years ago said:

Thanks, Ellie, I didn't think about the rack position. I tend to bake and roast everything at the same level. My oven has five rack positions and I keep my rack on the next to the last bottom position. Hmmm, may be worth a try.

Cosmicmom, that sounds so simple, I wonder why I didn't think of it! I don't really want to add anything to the potatoes other than oil and kosher salt, so will try the no-salt trick next time and see if it makes a difference.

Thanks, Frankie! This can easily be made for one with a smaller potato, so may be a nice "goes with" for one of your spectacular dinners! :)

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bakerme 7 years ago said:

Here's an update on these "fries" omitting the salt, using a touch more oil, and cutting the potatoes into much thicker wedges so maybe the outsides could crisp up before the insides got too soft. And the results......the same as the first time I made them - haha! As with the first time, I didn't add any of the spices so we could actually taste the potatoes. And, as stated in my original review, I'll make them again, but will just call them oven sweet potato wedges instead of crispy or fries.

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gaspesiangal 7 years ago said:

Hmmm, I wonder if baking them on foil that has been sprayed with olive oil would work. I've used this method on regular potatoes with great results.

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bakerme 7 years ago said:

Angel, I tossed them with olive oil to coat and baked them on a parchment paper lined baking sheet. Regular potatoes come out kinda sorta crispy with that method, but, I think the only way to make the sweet taters crispy is to deep-fry them. I haven't made French fries at home for years and years. That doesn't mean I haven't *eaten* them, I just don't make them at home anymore.

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mommyluvs2cook 7 years ago said:

I'm with you Bakerme, I think sweet potatoes will only get crisp if fried, and there is really no way of getting around it lol :)

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bakerme 7 years ago said:

I agree, Mommyluvs2cook, and I'll still use the oven method to roast the sweet taters because I love 'em. In fact, I'm making them again tonight to go with the leftovers from last night :)

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