In honour of family day, I thought I would share a few ways we make sweet potato fries. It is a family favourite…well mostly Little Chews but we love them too.
Family day is coming up (Feb 15th). It is a fairly new statutory holiday day here in Ontario since 2008. I am definitely not complaining over an extra day off with hubby and Little Chews. In honour of family day, I thought I would share a few ways we make the family favourite sweet potato fries that does not require deep frying.
Little Chews has been eating “sweet potato fries” since she started solid foods. I used to cut the sweet potato into fries and throw them into a steamer basket. Great for baby led weaning. She would learn to bite into solid foods with these soft steamed fries instead of having everything fed to her as puree in a spoon. Other mommies on the circuit loved watching her bit into them with two teeth
Later I started roasting these fries in the oven on a rack with olive oil so they would roast evenly. Sweet potatoes have a higher tendency to be soggier than the good old potato because they retain more water, which make sense since weight per weight sweet potato has less calories. So baking them on a rack allows for more surface area to release moisture and the crisping is through the drying out process and another bonus is that you don’t need to flip them on the wired rack. Although still delicious, it did not provide a long lasting crisp; it got soggy as soon as they cooled. The search continues…
Another trick we came across to crisp up sweet potatoes fries in the oven was by adding a coating that would provide crispness while the potato remain soft in the inside. It is
simple as pie no even more simple, simple as 1..2..3. A simple coating of corn starch is the key trick here and cooking them on parchment paper seem to provided a satisfying crisp I was looking for with minimal oil. WIN WIN, I must say!
We usually always use to use olive oil but to change it up from time to time we replace it with coconut oil. The coconut aroma just pairs so well with the sweetness of the fries – seems like a natural pair; Like peas and carrots, bread and butter, PB to his J…You catch my drift. ENJOY!
- 3 cups sweet potatoes cut into 1/2 cm fries (~2 medium sweet potatoes)
- 1 tbsp corn starch
- 1 tbsp coconut oil
- Slice the sweet potatoes 1/2 cm think
- Cut the slices into 1/2 cm fries
- Transfer the fries into a clean plastic bag, add corn starch and shake until evenly coated
- Transfer the fries on to a baking sheet lined with parchment paper
- Drizzle melted coconut oil and toss.
- Arrange the fries in a single layer and bake @ 425 F for 20 mins and flip the fries and bake for another 15 mins or until all sides are golden.
I love this method of cooking sweet potato fries because they get slightly crispier when cool unlike when you do not use a cornstarch coating.