crispy sweet potato fries

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I have never been successful at getting crisp sweet potato fries or chips out of the oven. The closest I ever came involved a coating of corn starch but it wasn't quite what I was looking for. I am thinking of resorting to frying. Has anyone ever tried the cold-oil method using sweet potatoes (or do you have a recipe that gets them crisp in the oven)?

 
three thoughts for this assuming the oven is the only option

1) misto or pam spray oil. coat them - not just the pan
2) haven't tried this but I wonder if you could not try the double fry method in the oven - i.e. bake them misted with oil. Take them out, pat them down then re-coat and bake a second time.
3) This may be your best option but I have not tried it either, not with sweet potatoes at least. The way that I was taught to make Eggplant Parmesan involves slicing the eggplant, laying the slices out on paper towels or similar and then salting them and covering with paper towels. Apart from the flavor, this reduces the water content and then I fry them up and they are crispy rather than soggy messes. Since I believe the issue here with sweet potatoes is that they are denser with higher water content (thus harder to crisp) this method may work YMMV. And for the same reason, I think thinner is better whether it be a chip or a fry. More surface area to crisp, less density. So ideally mandolin style thins.

And for option 1 and 2 I think pre salting would be helpful for the same reason. And when laying them out, don't let them touch each other. The more surface area exposed, the more can be crisped.

Coating them is more like a crispy batter IMHO. Like zucchini stix. Still a lot of moisture inside even if the batter is crispy.

 
I have given up on trying to make my own (oven baked) crispy sweet potato fries

They are always soggy no matter what I tried. But have discovered Alexia frozen sweet potato fries and now hubby and I are addicted; we have them once a week!

 
Try looking for a different type of sweet potato. . .

Like regular potatoes, some varities of sweet potato are much better for baking/ frying and some are much higher in moisture, making them very hard to bake "crispy" successfully.

As for crispy, I don't worry about it, I just make sure they are sprinkled with some good curry powder/garam masala and that they are tender. I will eat them cold like this--just about dessert for me!

 
Crisp sweet potato fries out of the oven to me is an oxymoron

The only time I get crisp sweet potato fries from the oven is with a purchased frozen sweet potato that is probably fried in oil before freezing. Homemade sweet potato fries never crisp for me but I don't care because they are so good anyway.

I have deep-fried sweet potatoes and made them crisp but I stay away from deep-frying so I usually go the limper, baked way.

 
I like the "limper baked way" because the potatoes end up . . .

so deliciously soft, almost creamy.

 
I've got a butternut squash with a soft spot.

My main is smoked ribs and I like to serve finger food sides with ribs. However, I have a squash that needs to be used. I may make soup but probably not as I already have a pretty hearty starter planned. I wonder if butternut squash "fries" would be firm enough to be eaten with fingers. Any ideas?

 
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