Sweet potato fries have completely replaced my love for regular French fries. The flavor and texture are much more interesting than regular white potatoes. It can be a little more difficult to get sweet potato fries crispy because they start off much softer, but coating them in a little cornstarch helps out with that.
In addition to tasting better, sweet potatoes are much more nutritious than white potatoes. Sweet potatoes provide 400% of your daily requirement of vitamin A, essential for healthy eyes. They also have more calcium, fewer carbs, and fewer calories than white potatoes.
My best tip for making sweet potatoes fries would be to not use anything other than parchment paper to line the baking sheet. Regular wax paper is not made to go in the oven and the fries will stick to a plain or aluminum foil lined baking sheet – even if it is greased (learned that the hard way).
- 1 pound sweet potatoes
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- Preheat oven to 425°F.
- Cut sweet potatoes into 1/4" fries. Place the fries in a large bowl or Ziploc bag. Add cornstarch, olive oil, smoked paprika, chili powder, and salt. Mix thoroughly.
- Line a baking sheet with parchment paper. Place the fries on the baking sheet, spreading them out as much as possible.
- Bake fries for 15 minutes, then flip them over. Bake another 15 minutes, until brown.