It’s possible to make crispy sweet potato fries in the oven, you just need to know how. Too bad it’s top secret. Just kidding I’m telling you how in this post.
Yes- Super crispy sweet potato fries made in the oven are possible!
Is there anything sadder than a soggy sweet potato fry? I can tell you, being the not-so-proud owner of a craptastic oven, I am no stranger to the sadness. Since my profession for the past few years has put me in a wide variety of kitchens, I’ve gotten to see first hand the difference a quality oven can make. Let me tell ya, it’s a huge difference.
But let’s not “accidentally” break our sub-par ovens just yet, for there is a cheaper way to get crispy sweet potato fries (and roasted veggies, too!) All you need is a little extra starch, a zip top bag, and parchment paper.
Super Crispy Sweet Potato Fries – made in the oven
Super Crispy Sweet Potato Fries – made in the oven.
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Total Time: 36-38 minutes
- Yield: 4-6 servings
- Category: vegetables
- Method: roast
Ingredients
- 2 pounds sweet potatoes (3-4 sweet potatoes, any variety or a combination)
- 2 tablespoons arrowroot starch
- 1 teaspoon chipotle powder (for spicy fries, optional)
or - 1 teaspoon of your favorite seasoning
- 1/4 cup + 2 tablespoons avocado oil or light olive oil or melted animal fat such as lard, tallow or duck fat
salt (if using a seasoning blend that includes salt, taste the fries before salting)
Instructions
- Preheat the oven to 475ºF. Line 2 rimmed baking sheets with parchment paper and brush each with 1 tablespoon of oil.
- Peel the sweet potatoes and cut into 1/2-inch fries.
- Toss in a zip top bag and add the arrowroot starch and chipotle or preferred seasoning. Close the bag and shake until the fries are all coated.
- Pour in 1/4 cup of the oil and close and shake the bag again.
- Arrange the fries amongst the 2 baking sheets in a single later, giving them as much room around them as possible. Sprinkle with salt, unless your seasoning blend already has it.
- Pop in the preheated oven for 8-9 minutes, until browned on the bottoms. Remove the pans, flip the fries and return to the oven, switching the location of the pans. Bake another 8-9 minutes, or until softened and browned. Season to taste with additional salt, if needed.
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Cindy says
Was your crappy oven…electric? We sold our house that had a nice gas stove/oven and I miss it. Currently, in a rent house using an electric gas/stove and foods just don’t taste the same. Thanks for the post and recipe!
CJrMom says
I cannot agree more about the gas vs. electric oven….weeping sobs over the loss I tell you!
zenbellyblog says
The crappy oven is actually gas, but not at all powerful. My ideal would be gas range / electric oven! Gas ovens actually aren’t the best for baking because the temps doesn’t stay as even as electric.
Deborah Moran says
as a daughter of an appliance man, i disagree. the electric elements keep giving off heat after they are turned off by the thermostat, whereas gas ovens are on/off instantly. gas ovens are far superior at keeping even heat but harder to find.
zenbelly says
I have since upgraded to a gas range / electric oven and would never go back. Every chef I know agrees.
terriharplady says
There is nothing better than a gas oven!
terriharplady says
And Simone, I’m so glad you’re posting again, and super excited about the soups & stews book! Yeah!
zenbellyblog says
Thanks! I’m excited for it to finally be out in the world!
Anne R. says
So, I made this tonight with duck fat and possibly a little too much Arrowroot powder (?) Not so crispy. any suggestions? Could it be that my oven is not craptastic enough. Wolf range – I had convection on.
zenbellyblog says
What temp did you cook them at? The arrowroot should just be a dusting, too much might make them gummy. Did you toss the fries with the duck fat and put it on the pan?
Monika says
These are truly delicious! Thank you so much for the recipe!
Elaine McDonald says
My parchment paper says not to go over 420 degrees. When I have gone over it browns and looks like it could catch on fire? Is there a different one?
zenbellyblog says
I use stuff that I got at a restaurant supply, so might be heavy-duty. But I’ve also used regular parchment at higher temps and it gets brown but doesn’t catch on fire. 🙂
Susan says
I’ve heard that baking soda makes them (and other things) crispy too. Curious if you’ve ever experimented with it? (Not that I have anything against arrowroot!)
zenbelly says
I have with wings and it works great!