Karen figured out how to make crispy sweet potato fries and the best part is you can do them in the deep fryer or the oven! Either way, you’ll end up with crispy fries. Guaranteed.
From Karen, on The Art of Doing Stuff.
Peel and cut sweet potatoes into fries no thicker than 1/2″. Soak in water for minimum of one hour, but preferably for half a day.
Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them to allow the cornstarch to stick.
Put cornstarch in a plastic bag and drop all of your fries inches Blow a little air into the bag, twist the top and shake it vigorously. Lift the fries out onto one or two baking sheets.
Coat with Olive Oil. The more the crispier and less sticking you’ll have, but the less healthy they’ll be. Use 2 pans if you have to. You want to make sure the fries aren’t crowded on the pan otherwise they’ll steam as opposed to getting crispy.
Bake for 15 minutes then check. Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.
(for deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it’s highest setting for a few minutes).
Mix together mayo, pepper and Sriracha sauce. Adjust to your taste.
Please note : This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct. If you it doesn’t work for you, it’s not the recipe it’s either a) your technique or b) your baking pan.