Crispy Baked Sweet Potato Fries Recipe

Sweet potatoes: These are the star of the dish, providing a naturally sweet and creamy base that crisps up beautifully in the oven.

Olive oil: Used to coat the fries, helping them achieve a crispy texture while adding a hint of richness.

Salt: Enhances the natural sweetness of the potatoes and balances the flavors.

Black pepper: Adds a mild heat and earthiness, complementing the sweetness of the potatoes.

Paprika: Provides a smoky, slightly spicy flavor that elevates the overall taste of the fries.

To achieve perfectly crispy sweet potato fries, make sure to spread them out on the baking sheet in a single layer. Overcrowding the fries will cause them to steam rather than bake, resulting in a less crispy texture. Additionally, for extra crispiness, you can soak the cut sweet potatoes in cold water for about 30 minutes before tossing them in olive oil and seasonings. This step helps to remove excess starch, which can prevent the fries from crisping up. Just be sure to thoroughly dry the sweet potatoes with a clean towel before proceeding with the recipe.

• Sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when baked, making it a great alternative for fries.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, which works well for baking and roasting.

• Salt - Substitute with sea salt: Sea salt provides a similar salty flavor but can offer a slightly different mineral profile.

• Black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less visually noticeable.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat, so use it sparingly if you want a spicier kick.

• Allow the sweet potato fries to cool completely at room temperature. This prevents condensation, which can make them soggy when stored.

• Transfer the cooled fries into an airtight container or a resealable plastic bag. If stacking them, place a sheet of parchment paper between layers to maintain their crispiness.

• Store the container or bag in the refrigerator for up to 3-4 days. When ready to enjoy, reheat them in the oven at 375°F (190°C) for about 10 minutes to restore their crisp texture.

• For freezing, arrange the cooled fries in a single layer on a baking sheet. Freeze them for about 1-2 hours until solid. This prevents them from sticking together.

• Once frozen, transfer the fries to a freezer-safe bag or container. Label with the date and store them in the freezer for up to 2 months.

• To reheat frozen fries, preheat the oven to 400°F (200°C). Spread the fries on a baking sheet and bake for 15-20 minutes, flipping halfway through, until they are heated through and crispy.

• Preheat your oven to 375°F (190°C). Spread the leftover sweet potato fries on a baking sheet in a single layer. Bake for about 10-15 minutes, flipping halfway through, until they regain their crispiness.

• Use an air fryer for a quick and efficient reheating method. Set the air fryer to 350°F (175°C) and place the fries in the basket. Heat for about 5-7 minutes, shaking the basket occasionally to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and toss in the fries. Stir occasionally for about 5-8 minutes until they are heated through and crispy.

• If you're in a hurry, use a microwave, though it may not retain the crispiness as well. Place the fries on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 1-2 minutes, checking for desired warmth.

• For a toaster oven, preheat to 375°F (190°C). Arrange the sweet potato fries on the tray and heat for about 10 minutes, flipping once, until they are hot and crispy.

• Oven: Used to bake the sweet potato fries at a high temperature to achieve crispiness.

• Peeler: Handy for removing the skin from the sweet potatoes before cutting them into fries.

• Knife: Essential for cutting the sweet potatoes into thin, even fries.

• Cutting board: Provides a stable surface for safely cutting the sweet potatoes.

• Mixing bowl: Used to toss the sweet potato fries with olive oil and seasonings to ensure even coating.

• Baking sheet: A flat surface to spread out the fries in a single layer for even baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking and make cleanup easier.

• Spatula: Useful for flipping the fries halfway through the baking process to ensure they cook evenly on all sides.

Prep in advance: Peel and cut the sweet potatoes the night before and store them in water in the fridge to save time on busy days.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and bake in two batches. Store extras in the fridge for quick reheating.

Preheat the oven: Ensure your oven is fully preheated to 425°F (220°C) before baking for optimal crispiness.

Even cuts: Cut the fries uniformly to ensure they cook evenly and crisp up perfectly.