Baked Sweet Potato Fries Recipe

Sweet potatoes: These are the main ingredient, providing a sweet and starchy base for the fries.

Olive oil: Used to coat the fries, helping them to crisp up in the oven.

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

Paprika: Adds a mild, smoky flavor and a touch of color to the fries.

Garlic powder: Infuses the fries with a subtle garlic flavor without overpowering them.

To achieve maximum crispiness, make sure the sweet potato fries are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in soggy fries. Additionally, soaking the sweet potato fries in cold water for at least 30 minutes before baking can help remove excess starch, which also contributes to a crispier texture.

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

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for baking fries.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but can add a slightly different texture and mineral content.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can provide a similar smoky flavor.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the taste of the fries.

• Allow the sweet potato fries to cool completely at room temperature. This helps to prevent condensation, which can make the fries soggy.

• Transfer the cooled fries to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.

• Store the container or bag in the refrigerator for up to 3-4 days. When ready to reheat, spread the fries out on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until heated through and crispy.

• For freezing, arrange the cooled fries in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the fries are frozen solid. This prevents them from sticking together.

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

• To reheat frozen fries, preheat your oven to 400°F (200°C). Spread the frozen fries out on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. No need to thaw before baking.

• For an extra crispy texture, consider reheating the fries in an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover sweet potato fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they regain their crispiness. This method ensures the fries stay crispy and delicious.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the sweet potato fries in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through. This method is quick and keeps the fries crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the sweet potato fries in the skillet and cook for 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method: Place the sweet potato fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as the other methods, but it's the fastest option.

• Oven: The primary appliance used to bake the sweet potato fries at a consistent temperature of 425°F (220°C).

• Baking sheet: A flat metal tray used to hold the sweet potato fries while they bake in the oven.

• Parchment paper: A non-stick paper used to line the baking sheet, preventing the fries from sticking and making cleanup easier.

• Mixing bowl: A large bowl used to toss the sweet potato fries with olive oil, salt, paprika, and garlic powder to ensure even coating.

• Spatula: A tool used to flip the fries halfway through the baking process to ensure they cook evenly on all sides.

• Knife: A sharp tool used to peel and cut the sweet potatoes into fry shapes.

• Cutting board: A flat surface used to safely cut the sweet potatoes into fries.

• Measuring spoons: Tools used to measure out the olive oil, salt, paprika, and garlic powder accurately.

• Cooling rack: A wire rack used to let the fries cool slightly after baking, ensuring they stay crispy.

Prep ingredients in advance: Peel and cut the sweet potatoes the night before and store them in water in the fridge.

Use a large baking sheet: Spread the fries out in a single layer to ensure even cooking and avoid overcrowding.

Preheat the oven: Make sure your oven is fully preheated to 425°F (220°C) before placing the fries inside.

Flip halfway through: Set a timer to remind you to flip the fries halfway through baking for even crispiness.

Batch cooking: Double the recipe and freeze half of the fries for a quick future meal.