I was introduced to sweet potato fries awhile back in college in Fayetteville, AR. There was a local restaurant/ brewhouse a short distance from campus that had the BEST sweet potato fries. They served them with a maple sauce that was absolutely to die for. Ever since then, I’ve been hooked. If I’m ever given a fry option and sweet potato is on the list, I take it. Not only are they delicious, but healthier too!
This recipe turned out to be slightly more difficult than I thought it would be. It took a couple tries to get them right but once I did, they were awesome. The key is soaking the fries in the water (to get them crispy!) and to not crowd the pan.
It may take a couple tries for you to get the right texture you want but the end product is totally worth it. Enjoy it with a plate of wings (recipe coming soon!) and a pumpkin ale (Schlafly’s is INCREDIBLE) for a perfect week night meal.
2-3 large sweet potatoes
1-2 Tbsp. corn starch
Peel sweet potatoes and cut them into medium thickness. Soak them in water for an hour to half the day. Preheat the oven to 425 degrees. Place the corn starch in a large bag and throw in a handful of the sliced sweet potatoes. Twist the bag at the top with air in the bottom, making a quasi-balloon. Shake the fries in the bag with the cornstarch, making sure they’re completely coated. Toss the fries onto a non-stick baking sheet. Drizzle ~ 2 tbsp. of olive oil on the fries and using your hands, mix the fries, making sure they’re all coated with the oil. Arrange the fries on the pan making sure they aren’t touching… don’t crowd the pan! Bake for 15 minutes then enjoy!
A great dipping sauce for the fries: mix together 1/2 cup mayonnaise, 1 tsp siracha, and 1/4 tsp cayenne pepper. Maple syrup is equally delicious!