Oven Baked Sweet Potato Fries

 


Ingredients:

  • 1 sweet potato
  • 1/4 cup cornstarch
  • Splash of vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • Peanut oil
Equipment:
  • Pot
  • Wire wrack
  • Colander
  • Baking sheet
  • Squeeze bottles
Instructions:
  1. Set pot of water to med-high
  2. Peel and cut sweet potatoes into fries, heiring on the thinner side
  3. Preheat oven to 475
  4. Once pot of water is boiling, add pinch of salt and splash of vinegar
  5. Put in fries for 6 min
  6. While fries are boiling, combine 1/4 cup corn starch with 1/4 cup cold water
  7. After fries are done, toss in corn starch slurry
  8. Add fries to wire wrack, making sure they aren't touching
  9. Drizzle peanut oil on fries
  10. Bake for 15 min
  11. Flip fries and put back for another 10 min
  12. Put fries in bowl and toss with 1 tsp salt and 1 tsp black pepper
Source: https://www.youtube.com/watch?v=ZCXX7Dea6eA&t=496s

Yield: Enough to be a side for two plates

Description:

Sweet potato is way more diabetic-friendly than regular potatoes, which makes no intuitive sense. I can't have sweets or potatoes, but I can have sweet potatoes. Luckily, I've always seen sweet potato fries as an upgrade over standard fries.

Except, even though they're nice and crispy at the restaurant, they turn to mush in the oven. The solution for this is boiling before baking. I still had to make several attempts at this recipe before getting the intended outcome

I found that the sweet potatoes I was using were large enough that I had to do them in batches. I've found that I get two batches from one sweet potato

I tried doing this without the wire wrack or squeeze bottle but I would recommend both. Really easy to overdo it with the oil, and they stuck to the baking sheet when I didn't do the wrack.

For some recipes, they don't really mean it when they ask you to flip something partway through. When I made potato wedges, I never bothered and it just meant there was more crisp on one side than the other and it never bothered me. But sweet potatoes cook in a more uniformed way and you have to respect it.

Make sure to follow the guidelines for the salt and pepper. It's very easy to overdo it. 1/2 tsp per half potato batch, 1 tsp for a full potato

I told Lee-Anne that whenever you get sweet potatoes at a restaurant, they always pair it with a specific sauce, even when the regular fries don't get an equivalent. She told me that I must be cherry-picking a specific experience because there's no specific sauce for sweet potatoes. I tried Googling it and only found lists of things people use, not a clear and specific thing. But I've been paying attention since then, and the answer is that, at least where I live, all restaurants pair sweet potato fries with chipotle sauce, which is what I've used in the picture.

Looking for chipotle sauce in the grocery store was also an interesting experience. I found chipotle mayo, chipotle mustard, and chipotle tartar sauce, but no regular chipotle sauce which has caused me to wonder if it even exists. I think what I've considered chipotle sauce is actually chipotle mayo, which is what I wound up buying

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