I love reading and writing. But if I’m cooking I generally prefer brief instructions. I want to eat, not read a novella about how so-and-so developed a recipe after a painstaking journey of experimentation. (Though I admit I’ve been known to go on a few times…) So with that said – let’s get this done.
I love sweet potato fries. They are their own food group, right paleo (and other folks)? But there is a short process to creating fries that are crispy on the outside, soft on the inside. It is not difficult, but will take you a few minutes.
Here are my instructions. You don’t need measured ingredients and should be able to “eye” this. I mean look, the Bear practically made these on his own.
- Sweet potatoes
- Corn starch (or other)
- Coconut (or olive) oil
- Heat your oven to 400, I use convection.
- Chop up several sweet potatoes into shoestring fries. Several large potatoes should feed parents and one or two kids.
- Place the potatoes in a large ziplock bag. If you cut many fries, use more than one bag so there is room for movement.
- Spoon in a small amount of corn starch and shake the fries to coat. You want each fry to be coated with a dusting of corn starch, not caked.
- Once fries are coated, spoon melted oil into the bag and shake to coat. Start slow. Your fries should be coated with thin layer of oil, not saturated. Just enough to wet the starch and remove the whiteness from your fries.
- Bake on parchment lined cookie sheets for 40 minutes or so, flipping 1/2 way through, or until golden brown and crispy.
Enjoy!! And for extra credit you can always make these sweet or savory, add spices etc!