Foodhearts, sweet potato fries, because .. fries! Now we know that even though SP fries are delicious, they can sometimes be soggy. This recipe reveals the secret to getting them nice and crispy without having to coat them with flour. There isn’t really much to do, and you can’t make too much as you can put them in the fridge for another day. I find SW potato fries quite filling on their own. But there are a million and one ways to have them from here’s-another-brunch-item to crunching with raw basil pesto and fresh lettuce to making a hearty soup, and brightly-hued frittata.
Oh yes, the secret to crispy fries – put them on the top shelf of the oven, not the middle, and nicely separated. That’s it!
- Two large sweet potatoes
- 1-2 Tbsp of coconut oil
- Herbed sea salt (I like using sea salt with herbs mixed in, brings out the flavour)
- Black pepper
- Peel potatoes, and slice into thin strips. You can go chunky but they will be neither fries, nor crispy.
- Place in a bowl and rinse with hot water.
- Drain off the water and mix in the coconut oil. Make sure all the potato strips are coated with oil.
- Spread out on baking tray and place in a preheated oven (200C) on top shelf. Use oven, not grill.
- Should be ready in 20-30 mins. Keep an eye on them to determine how done you want them.
- Once they are ready bring out of the oven and toss with seasoning. (If you put salt on before baking, they won’t crisp).
- Ready to eat!
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