Sweet Potato Fries
When it comes to making sweet potato fries at home, oftentimes (but not always) they’re a bit sad. It’s just how sweet potatoes are. But what if there was a way to get crispy, crunchy fries every time? You know the drill, let’s get cooking!
Why are my sweet potato fries soggy?
When you make sweet potato fries at home, oftentimes they can get pretty soggy (or mushy) after a few minutes.
Oftentimes it’s because they weren’t cooked at high enough of a temperature, or perhaps the pan was over crowded so they didn’t have space to crisp up.
Sweet potatoes also have more sugar and less starch than a regular potato. The smaller ones can be softer, holding more moisture and possibly needing more time to release that moisture and get crispy.
The best defence against a soggy fry is either making sure the oven is hot, there’s lots of oil counting the fires and they have enough room on the pan to do their thing.
The “batter” we use in this recipe is the secret third way to get the perfect bite every time.
Sweet Potato Fry Breakdown.
There’s more to this recipe than just potatoes, salt and oil. The “batter” for lack of a better term is what’s going to give you that crust, crunch and golden brown exterior.
It’s a simple recipe that’s ingredients I’m sure you already have in your cupboard.
Oil – I always use olive oil, you can use pretty much any oil you want, I try to stay away from canola as much as possible – just a personal preference.
Water – Right from the tap!
Rice Flour – This one you might actually not have, but it’s worth the trip to the store trust me. The rice flour is what’s giving the crunch. It combines with the oil and water, creating a creamy batter that when heated gets all crunchy and stays crunchy!
Cornmeal – This is just a little extra crunch. Think about when you get pizzas that the bottom crust is covered in cornmeal. It can help keep things from sticking while also getting really crunchy!
Kosher Salt – Gotta have it, I never use iodized salt, it’s just not as good.
What is Rice Flour?
A little bit more on rice flour for those who have seen it in the store but never purchased it.
Rice flour is exactly what it sounds like, it’s flour that instead of being milled from wheat, is milled from rice. There are a ton of gluten-free recipes that use it as a substitute.
When it comes to this recipe, I honestly don’t know if you could substitute the rice flour for wheat flour and get the exact same result.
You would still get nice crispy fries, but i’m not sure if it’ll stay crispy. Worth a try and let me know!
Other recipes to check out!
If you liked the sound of these Crispy Sweet Potato Fries, here are a few other recipes to add to your must make list!
Ingredients:
- 2 Sweet Potatoes cut into fries
- 1/3 cup Olive Oil
- 1/3 cup Water
- 3 tbsp Rice Flour
- 1 tsp Kosher Salt
- 1 tsp Cornmeal
Instructions:
- Pre heat your oven to 425F.
- With a sharp knife, slice your sweet potatoes into fries. Place in a large bowl.
- Into a separate bowl, combine olive oil, water, rice flour, cornmeal and kosher salt. With a whisk, mix well until smooth.
- Pour your batter over the fries and toss.
- Once your oven is heated, spread them out and bake for 35-40 minuets.
- After 35-40 minuets, use a metal spatula, flip and roast for another 8-10 minuets.
- Serve with your choice dipping sauce.
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