Love 'em? Me too. Nothing beats a crispy sweet potato fry. The problem with so many recipes is, because of the natural sugars inside that delicious spud, the outside burns before the potato cooks through.
Soggy sweet potato fries? Not lovable. Oh sure, I'll still eat them. But they don't make me jump for joy.
You could deep fry them. It's delicious, but certainly not as healthy.
So, you can imagine my joy when I pulled out these crunchy little babies:
Crispy, but not burned on the outside. Fluffy in the middle. My work here is done.
Baked Sweet Potato Fries
(based on an Alton Brown recipe from Food & Whine)
1 large sweet potato, peeled
1 egg white, lightly beaten
1 tbsp all purpose flour (approx)
1 tbsp canola oil
seasonings: sea salt, curry powder, smoked paprika... the choice is really up to you.
1. Preheat oven to 425º.
2. Cut the sweet potato into equally sized widths (I did about 3/8th of an inch square). If you have a mandoline, this is a great time to pull it out as it will allow you to cut the potato evenly.
3. Place the sweet potatoes in a large bowl. Toss with egg white, then sprinkle with flour and toss again. You can add a little more flour if the mixture looks too runny, but try to avoid that if you can. Sprinkle with seasonings and toss a third time.
4. Drizzle a parchment lined baking sheet (or two) with oil, and place potatoes on sheet(s). Bake in the oven for about 25 minutes, flipping half way through. If using more than one sheet, bake at the top and lower thirds of the oven, rotating halfway through when you flip the sweet potatoes over.