Crispy Roasted Sweet Potato Fries

By lorik

The key to this recipe's success is cranking the oven to 400°F for a hot, fast roast. It's a critical step for creating a crispy coating and tender interior in these scrumptious sweet potato fries!

Per serving, based on 4 servings. (% daily value)
Calories 206 Fat 10.6 g (16.2%) Saturated 0.7 g (3.5%) Trans 0.1 g Carbs
26.5 g (8.8%) Fiber 3.4 g (13.8%) Sugars 4.7 g Protein 1.8 g (3.6%) Sodium 297.6 mg (12.4%)

Ingredients

• 1 large sweet potato (about 1-pound)
• 2 tablespoons potato starch or cornstarch
• 1/2 teaspoon kosher salt
• 3 tablespoons vegetable oil

Preparation

Step 1

Arrange rack in the middle of the oven and heat to 400°F.

Peel the sweet potato and cut it into 1/4-inch-thick sticks or wedges.

Place the sweet potato in a large zip-top plastic bag, add the cornstarch and 1/2 teaspoon salt, and shake to combine. (Alternatively, place everything in a large bowl and toss together.)

Add the 3 tablespoons of oil to the bag or bowl and toss vigorously to coat.

Coat a rimmed baking sheet with oil. Spread the coated sweet potato wedges out into a single layer on the baking sheet.

Roast 15 minutes. Using a flat spatula or turner, flip the sweet potatoes and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 10 minutes more.

Sprinkle with additional salt if desired before serving.

Note:

These sweet potato fries are best eaten the day they are made.