Kitchen > Recipes > Chunky, Crispy Sweet Potato Fries

Chunky, Crispy Sweet Potato Fries

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

1/3 – ½ cup oil of choice *
~ 1kg sweet potatoes, peeled and cut into chunky fries (~ 2cm wide by 8 – 10cm long)
1/3 cup tapioca flour
1 tsp sea salt
Generous grind black pepper

Instructions:

Preheat oven to 200˚
Prepare and heat trays. Use 2 large shallow baking trays with sides or 2 baking dishes. Pour oil into the trays. You’re aiming to cover the bottom of the tray with at least ½ cm of oil – this is not the time to be skimpy with the oil because we’re aiming for a lovely crunchy, crispy fry, not something that is dry and disappointing. Carefully place the trays with oil in the oven to heat.
Mix ‘coating’. In a large bowl, mix tapioca flour, salt and pepper.
Coat sweet potatoes. Toss sweet potato pieces into coating mix and stir until each piece is fully covered. Don’t worry if it doesn’t stick well to every side.
Place fries on tray. Carefully remove trays from the oven, and using a set of tongs, gently place the sweet potato fries one at a time into the hot oil. Space them well apart (at least 2cm gap between them).
Bake for 30 minutes. Place trays in the oven and bake for 30 – 35 minutes, switching the trays around halfway through the baking time. I also like to turn the fries about 20 minutes into cooking using an egg flip. Do this carefully as you don’t want to leave that lovely crunchy outside layer on the surface of your tray – it’s best on your fries ?
Fries are done when they’re soft in the centre, and golden and crispy on the outside.

Serve with:

Roast meat and salad or steamed greens. If you’re after a more casual meal, they’re delicious dipped in sour cream and sweet chilli sauce.

Substitutions:

Oil – I use a mixture of deoderised (3^rd press) coconut oil and olive oil, but you can also use avocado oil or macadamia oil.

Vegies – Try parsnip instead of the sweet potato, but reduce the baking time to approx. 20 minutes as the ‘fries’ will be thinner. Or try my Crispy Smashed Potatoes recipe.

Flour – Use arrowroot powder in place of tapioca.

Boost the flavour:

Replace the salt with my Onion and Herb Spice blend, or simply add a dash or ground cumin or chilli flakes.

Storage suggestions:

Store in an airtight container for up to 4 days.

Peri’s Tip:

In order for these fries to become crispy, they need plenty of space around each one. Don’t be tempted to crowd the trays, or they’ll steam instead of frying.

The first time I tried sweet potato fries was a few years ago at a café with my Mum. Perhaps I was a little slow on the uptake, but I’d not heard of them before. And given I can count on 2 hands the number of times I’ve visited a café in my life, let’s just say I’m never the first to know about new food trends ?

But, back to these fries….

I was so impressed, and because I would rather learn how to make my own than pay someone else to do it, I needed to find a way to replicate them at home!

I’d tried unsuccessfully many times to use the same potato chip technique for sweet potato, but because they’re not as starchy, my poor sweet potato attempts went to mush rather than crisping up.

It wasn’t until I stumbled upon Alexx’s technique of baking them in hot oil, that the penny really dropped. (And yes, it should have been obvious because this is exactly the same way eating establishments fry their hot chips, but I just hadn’t thought to apply it at home!)

So, by sharing this recipe, I’m hoping to guarantee your chances of making delicious sweet potato fries in your kitchen. Not only are they simple to make, but as the ‘home chef’, we’re completely in control of the ingredients, and that’s a double-win in my books ?

I’d love to know if you’ve ever tried making sweet potato fries, and if you’ve got any extra tips to share?

P.S. If you make one of my recipes, could you do me a quick favour? Please leave a star rating and review directly on my website. It takes just 2 minutes!

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Recipe Credit: recipe lightly modified from Lox Tox Life

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Please remember that I’m just a gal who understands the demands of feeding a family wholesome foods. I’m not a medical professional, a certified health and wellness coach or a chef. My site hasn’t been evaluated by any health regulatory body. Any information or products mentioned are not intended to diagnose, treat, cure or prevent disease. Please talk to your health professional before doing anything based on the content on this site. I share my journey and experience in good faith, but rely on you to trust your own judgement. Here’s the full legal disclaimer.

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Chunky, Crispy Sweet Potato Fries

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