I am addicted to sweet potato fries! The combination of sweet and salty gets me every time. Sweet potato fries are delicious any time of day with just about any food. Yeah, I know. I'm a weirdo and make no apologies for my food idiosyncrasies. And I have plenty of them!
Have you made sweet potato fries at home? Well, if you have, you may be still trying to figure out how to bake them just right. There are a few tips I want to share with you that will yield a better result. The first thing you want to do is accurately slice the potatoes the same size. This helps the fries cook evenly at the same rate. The next tip is to soak your fries in cold water for at least one hour. Why soaking? Well, it will draw the excess starch out of the potatoes which will help them bake evenly while forming a crispy outer crust. Another tip is to make sure the fries are completely dry and then coat them with arrowroot, or starch of your choice prior to baking.
When spreading out the fries onto baking sheets, do not overcrowd them. If they are touching, it will be difficult for them to bake evenly and crispy. So give them plenty of room to cook. I like to use a simple blend of garlic powder and chipotle powder to season my fries. You can use whatever variety of spices you choose. Salt the fries after baking. And one more thing, serve the perfect dip for these fries, my roasted red pepper cashew cream. Holy cow is it good! It has a small bite to it which in my opinion, makes it the perfect companion to these sweet potato fries. You can make the dip a day or two in advance if needed. It actually goes great with a wide variety of foods.
For The Fries:
2-3 large sweet potatoes (a total of 2 pounds once peeled and sliced)
2 Tbs arrowroot starch, divided
2 Tbs coconut oil, melted & divided
1/4 tsp chipotle powder (adjust to your taste)
1/2 tsp garlic powder
sea salt, to taste
fresh flat leaf parsley, chopped
Red Pepper Cashew Cream:
1 cup raw cashews, soaked for 4 hours
1 clove garlic, minced or 1/2 tsp garlic powder
1 Tbs chili powder
1/4 tsp chipotle powder (optional for extra spice)
1 tsp cumin
1 tsp onion powder
1 tsp dried oregano
sea salt, to taste
fresh ground pepper, to taste
1/4 cup nutritional yeast
2 Tbs fresh lime juice
1/3 cup roasted red peppers
3/4 cup filtered water (adjust as necessary for preferred consistency)
1. Peel the sweet potatoes and slice them into 1/4" matchsticks. Place the fries in a large bowl and fill it with cold water, allowing them to soak for one hour.
2. After one hour, pour the sweet potatoes into a large colander and rinse well. Dry the fries with a dish towel or paper towels so that they are no longer wet. They may feel damp because they have been soaking, but you just don't want to visibly see water on them.
3. Preheat your oven to 425°F. Line two large baking sheets with parchment paper. If you decided to use foil, you will want to lightly grease it with coconut oil to avoid sticking. My preference is parchment paper.
4. In a Ziploc bag, place half of the fries along with one tablespoon of arrowroot and shake well until the fries are well coated. Then add 1/8 tsp chipotle powder, 1/4 tsp garlic powder, and 1 tablespoon of melted coconut oil. Shake until the fries are evenly coated.
5. Place the fries in a single layer on one of the baking sheets without crowding. Now repeat the process with the remaining fries so that you have two baking sheets ready for the oven. Bake the fries for 15 minutes. Check the fries to see if they have started to brown on the bottom side. If so, it's time to flip them. If not, let them cook for a few minutes more and check again. Once brown, flip the fries over and bake for another 15 minutes. Make sure you rotate your baking sheets as well. You may have to flip the fries a couple more times to achieve your desired crispiness and avoid burnt fries so check frequently. Baking times vary according to the type of baking sheet you are using, the thickness of your fries, and the accuracy of your oven.
6. Once your fries are nice and crispy, sprinkle with some sea salt and fresh chopped parsley. Enjoy immediately with some roasted red pepper cashew cream. Serves 4.
Roasted Red Pepper Cashew Cream:
1. Place all ingredients in your high speed blender. Start with 1/2 cup of the water and gradually increase as necessary when blending.
2. Blend until smooth and desired consistency has been reached. Store in refrigerator for about one week. Makes 1 & 1/2 cups cashew cream.