Crispy on the outside, soft on the inside. With a little hint of roasted garlic and paprika. Sprinkled with a little sea salt. That’s what I call the perfect side. No matter with what, a burger, a salad or just by itself. It is so good. And so simple. You will never want to go back to making sweet potatoes differently.
More Sweet Potato inspiration…
I absolutely love sweet potatoes. In any form. Baked as a whole and stuffed, mashed, boiled, fried, baked in little chunks or whatever. They are just so tasty! I already have a few recipes on my blog with it like the Miso sweet potato with coconut rice or the Thai sweet potato cauliflower soup or the fall tabouleh stuffed sweet potatoes (which honestly are so good) and one of my favourites, the harvest buddha bowl with apple chicken! But all of those were a while ago so I knew it was time to make something new.
Are sweet potatoes healthy?
Sweet Potatoes, as the name says, are potatoes, and taste very similar to regular ones, just a little sweeter. Because of that they are also sometimes used in desserts or sweet dishes. But they are just as common in savoury ones. They are extremely high in Fibre, Vitamin A, Vitamin C and Protein. Plus, they are very high in antioxidants, meaning they support your gut healthy. All in all, super healthy.
How do you make them?
It‘s really simple! Cut into thin strips. They should be rather small and thin because this way they’ll get crispier in the oven. If you have the time for that I would recommend soaking the strips in water because that helps to remove some of the starch to make it crispier (this wasn’t my idea, i learned it at pickuplimes blog). And of course, you need to pat them dry afterwards, very dry, because obviously, water will make them soggy. Next step, which I do recommend, is tossing them in a little cornstarch. I also love making this with my tofu (like in my vegan glas boodle salad recipe) because it really binds the water in the food.
Spice it up!!
Next up: spices! This is really important because the key to good food are good spices! The spices used really depend on what you serve the potatoes with. For example, if we serve it with a burger, I would recommend using paprika and garlic. If it is a side to some grilled halloumi, some herbs like rosemary and oregano work really well. If you are making wedges and want to make them a bit extra (in winter this is so good!), you can add some cinnamon. This surprisingly works really well!
Tossing them in spices is really essential. They add so much flavour. So last on the list is some oil. I would recommend using olive oil or another one that is neutral in taste. The oil adds more flavour and helps crisping them up. The potatoes are now baked on very high heat in the oven, for really not long. After taking them out, you can sprinkle some sea salt and serve them with a delicious sauce.
Why not frying them?
The reason we are making them in the oven is fairly simple. Because it is way healthier. While they do get a little crispier when deep fried, they also soak up way more oil. This means way more fat and calories. Of course, once in a while it is super good, but when making it more often, baking them in the oven is just way healthier.
I hope that you will love this recipe as much as I do and your family or friends do so too. In our house, they are always gone, and not a single fry is a leftover! Enjoy!
Happy Cooking,
Katie // Une Petite Cuisinière
Sweet Potato Fries from the Oven
Crispy on the outside, soft on the inside and perfectly spiced! The ideal side for anything!
What you will need
- 600-800 g Sweet Potatoes 2 smaller ones or 1 big one
- 3 tbsp corn starch
- 2 tbsp olive oil
- 6 garlic cloves
- 3 tsp paprika
- 2 tsp garlic powder
- some sea salt
How to
-
Preheat the oven to 220°C.
Wash the sweet potatoes. Cut them into about 1cm thick strips, about 8cm in length. Place them in a large bowl and cover with water. Let sit for at least 5-10 minutes. This helps to remove the starch.
Drain them and place on a kitchen towel or kitchen paper and tap them dry. They need to be really dry.
Place them in a clean bowl and toss with the cornstarch and spices.
Spread them onto two baking trays and make sure they have enough space. They should not touch each other. Drizzle the olive oil and add the garlic cloves (they do not need to be peeled). Sprinkle some salt on top.
Bake for 10 minutes, then flip them. Bake for another 5-8 minutes. Take out and serve. Enjoy!
P.s.: If you want, you can squish out the garlic from the peel and mix with some mayonaise to get a garlic dip!
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