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Crispy Baked Sweet Potato Fries

by jenny sansouci on September 28, 2011

Sweet potatoes are a fall favorite – they are delicious and super healthy! They are rich in vitamins A & C, beta-carotene, antioxidants, and have a lower glycemic index than regular potatoes. Basically, they are rock stars.

So…I guess I should preface this by saying I spent many hours trying to bake the *perfect* crispy sweet potato fries. I didn’t want to settle for mediocre ones – I wanted them to be awesome! I’ve made “ok” sweet potato fries one too many times now. If you’ve ever baked sweet potato fries before, you know that it’s tough to get them crispy.

My first batch came out looking like this – some mushy, some burnt, some stuck to the pan…in general, a mess. Still tasty, yes, but not pretty.

Sweet potato fries: failed attempt

I used both of my sweet potatoes for this batch, and since I really wanted them to have the perfect crispiness before I shared the recipe here, I walked BACK to the store to pick up more sweet potatoes and try again. Determination. ;)

After doing a little research and combining a few different ideas, I settled on the final, winning strategy. The results were better than I could have imagined! Crispy on the outside but not burnt, not stuck to the pan, and bursting with that sweet & savory flavor that only sweet potato fries can bring.

I should mention that one of the main ways to get these puppies crispier was to use an egg white in the coating. If you’re vegan, you can skip that part. They’ll just be less crispy.

Ingredients:

  • 2 sweet potatoes
  • 1 tbsp olive oil (plus a little more for brushing the parchment paper)
  • 1 egg white (optional, but creates crispiness!)
  • Sea salt to taste
  • Black pepper to taste
  • Garlic powder to taste

Directions:

Pre-heat oven to 450.

IMPORTANT: Put baking sheet in the oven to heat up by itself for 5-10 minutes! This is a necessary step in getting them crispy.

Cut sweet potatoes into thin sticks. Whisk together egg white, olive oil, salt, pepper and garlic powder in a bowl. Put sliced potatoes in the bowl and coat well with the mixture.

Brush a piece of parchment paper (large enough to cover baking sheet) with olive oil. If you don’t have parchment paper, you can use tin foil, but parchment paper gets them crispier!! Line up potato slices on parchment paper – DO NOT let them touch! Another important element in the crispiness.

Put the parchment paper on top of the already-hot baking sheet. Bake for 10 mins and then flip the fries over with a spatula and bake for another 10 minutes (or until desired crispiness is attained).

Enjoy your accomplishment of creating baked sweet potato fries that are actually crispy! A job well done.

 

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{ 17 comments… read them below or add one }

Robyn Youkilis September 28, 2011 at 11:53 pm

I’m so proud of you. Now I finally know. A victory for us all. Well done

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jenny sansouci September 29, 2011 at 2:20 pm

Love it, Robyn – “A victory for us all!” :) xox

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K Ray October 10, 2011 at 8:53 pm

Made these for my family in NJ this weekend — everyone loved them. Thank you J Sans! <3

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Jeanne October 12, 2011 at 9:26 am

I have 6 sweet potatoes staring me in the face right now, delighted that I will do them justice with this recipe :) You’re my recipe resource for life!

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Josh Rogowsky October 24, 2011 at 3:20 pm

This is a great recipe. I will be making these tonight as well. Looks delicious. Great Job

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Tanja November 15, 2011 at 4:58 pm

Yours turned out so well! Why were mine still soggy?

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jenny sansouci November 15, 2011 at 5:24 pm

You have to do it exactly as I have it here – with egg whites, parchment paper, and putting the baking sheet in the oven for 5-10 mins alone before putting the fries on it. It creates the perfect storm:)

Reply

molly January 24, 2012 at 4:17 am

GOOD recipe – I also coated the fries in cornflour after reading a few other recipes. Delish!

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Reshmi February 18, 2012 at 5:48 pm

Making these right NOW!! :D

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Laurie February 19, 2012 at 10:40 pm

They were good, but took twice as long to bake. I had to bake them for 20 minutes on each side to get them to be crispy.

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Ruth March 21, 2012 at 9:20 pm

OMG… Just made these, they are the best I’ve ever had, you’re a genius!!! Thank you!!!! <3

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Christina April 13, 2012 at 6:41 pm

Can’t wait to try this! Do you skin the potatoes first??

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jenny sansouci April 18, 2012 at 4:02 pm

I did, but you can do it with the skins on, if you like that better!

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Grace D October 13, 2012 at 5:59 pm

I was going to make these in round thin chips, will that still be okay?

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Fallon May 6, 2013 at 6:06 pm

What about a flax “egg” for the vegans? Thinking about trying it tonight, but don’t want to waste my sweet potatoes!

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jenny sansouci May 6, 2013 at 6:55 pm

should work! never tried it. let me know.

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Ginny May 26, 2014 at 2:20 pm

Thank you much, they came out really good. I will be making these again.

Reply

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