We made these fries over the weekend with steak and everybody liked them. The burnt fries seemed to be the best. The well-done version were crispier while the others were a bit limp. From research I found that if you crowd the cookie sheets the sweet potatoes tend to steam rather than bake to a crisp. Also don’t put anything else in the oven with them as they can garner moisture. A lot of folks have this problem with baking sweet potato fries and wrote about it here on this thread on Chowhound: Why don’t my sweet potato fries get crispy?
- For Crispy Sweet Potato Fries (much more work and probably less healthy): … no par boiling, no baking, just cut, soaked in water for about 20 minutes, dredged in cornstarch and fried..in minutes, wonderful sweet potato crunchy goodness! Then you would have to coat them afterward with the spice mixture!
Baked Sweet Potato Fries with Honey-Meyer Lemon Dipping Sauce Recipe
- 1 lb peeled sweet potatoes cut into wedges (not peeled) about 1/2 in” thick will make them crispy
- 2 Tbsp extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp coriander
- 1 tsp kosher salt
- 1 tsp parsley
- 1/8 tsp black pepper
- 6oz sour cream
- 1 Tbs mayonnaise
- 1/2 Tbs honey
- 1 1/2 Tbs fresh Meyer lemon ( lemon or lime would work too)
- 1 tsp Meyer lemon zest
- 1/2 tsp cumin
- 1/8 tsp dried oregano
- 1 tsp parsley (fresh or dried)
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
Mix all ingredients to taste. I upped the cumin and lemon juice in the ingredient list to give it more taste.
Adapted from this recipe: http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html