Crispy edges, soft centers, nutritious, and delicious. Baked, not fried – so you can feel good about eating them!
- sweet potatoes – 1 per person
- 2 teaspoons of cornstarch per large potato
- 1 Tablespoon of olive oil (or coconut oil) per large potato
- spices: cinnamon-sugar or salt, cayenne, curry, pumpkin pie spice, garlic – anything you please
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. 2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
- Wash and peel the potatoes. Cut off the ends. With a *very* sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the olive oil and seasoning(s) of choice.
- Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. Don’t fret if the edges are a little brown, they will taste more caramelized than burnt.
- Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy immediately.
Keywords: baked sweet potato fries