Sweet potato fries
Goes perfectly with a burger or sandwich!
These oven sweet potato fries cook up in under an hour after just a bit of chopping. Start them before you make burgers, and they'll be cooked and ready to serve when your burgers are done!
Ingredients
- 2 tablespoons oil
- Pinch of salt and pepper
- 1 tablespoon of cornstarch (optional)
- 2 large sweet potatoes
- Seasonings (optional, see variations for suggestions)
Directions
- Preheat oven to 425F
- Wash sweet potatoes and cut into thin strips, around 1/4 inch thick. The skins can be left on, or peeled off if you prefer.
- In a large bowl, toss sweet potato strips with oil, salt, pepper, and cornstarch (if using) until evenly coated. Spread in single layers across one or two baking sheets.
- Bake for 15 minutes, remove from oven to stir, and then bake for 10-15 minutes more until crispy and brown. Remove from oven and serve immediately.
Tips
- Cutting fries into thin strips (around 1/4 inch thick) will help them to get crispy in the oven, and so will tossing them in cornstarch! You can skip the cornstarch, but they won't be as crispy.
- Another tip for crispy fries is to make sure they aren't overcrowded on the baking sheet; spread them out as much as possible to allow air to circulate, or use two baking sheets if needed.
- The seasonings will burn in the oven if you cook them with the potatoes, so you want to toss the fries in seasonings after they come out. If the seasonings aren't sticking to the fries, try drizzling a little more oil on them.
Variations
- Try tossing the fries with your favourite spice blend, or make your own. Paprika, cumin, garlic powder, cayenne pepper, and oregano all go great.
Storage
- The fries can be kept in the fridge for up to 3-5 days, though they'll lose their crisp and be much less tasty.
Recipe adapted from the Greater Chicago Food Depository