Getting crispy sweet potato fries has for years felt like the impossible, it’s a bit like the lottery you put them in the oven with great hope and the positive feeling that tonight will be the night you win but 35 mins later they’re still soft! The compensation is that even restaurant’s can hardly manage that crispiness, its hit or miss.
The crispest, sweetest and best ones I ever had were in New York in a burger restaurant inside the 30 rock building, they still stay in my mind and the memory has never left my taste buds. For many years I longed to go back just to ask how they managed it. However, after years of persevering and trying different methods I have managed tonight!….
2 sweet potatoes roughly peeled and cut into fries
1 tbsp of corn flour
1 tbsp of coconut oil
Seasoning of your choice (I like chipotle flakes or basil and pepper)
Pinch of pink salt
1)Preheat oven to 190º and line a large enough baking tray with baking paper paper.
2)Place the cut sweet potato fries in a large bowl or ziplock bag and toss with the corn flour. You want just a nice thin coating. Then put the potatoes into a strainer and shake off any extra corn flour and also get rid off the extra flour out of the mixing bowl.
3)Place potatoes back into the bowl and add the coconut oil, your choice of seasoning and salt.
4)Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam (= sogginess). Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for another 15 minutes.
5)Turn the oven off and keep the fries inside as the oven cools down. I actually left the door slightly open but did feel guilty about the loss of heat! This step seems to be what really helped the fries get crispier. I kept them there for about 10-15 mins and they were perfect.