Sweet Potato Fries
I love this recipe. I made it up from a version I had at a restaurant. Great for kids too! I choose to dip into ranch dressing. I know it may sound strange, but try it, YUM!
I love this recipe. I made it up from a version I had at a restaurant. Great for kids too! I choose to dip into ranch dressing. I know it may sound strange, but try it, YUM!
- Carbohydrate 38.4814691772049 g
- Cholesterol 0 mg
- Fat 0.0985214429312581 g
- Fiber 5.77513865730147 g
- Protein 3.02234634970817 g
- Saturated Fat 0.0350782486219196 g
- Serving Size 1 1 -6 serving(s) (190g)
- Sodium 104.675295557717 mg
- Sugar 32.7063305199035 g
- Trans Fat 0.0332543030966278 g
- Calories 164 calories
Step-by-step
- Preheat oven to 425 degrees.
- Put cut fries into large ziploc bag with olive oil put in salt garlic and cinnamon and shake to coat.
- Place fries onto baking sheet leaving space between fries.
- Put in oven for 10 minutes and then flip them over.
- Place back in for 10 more minutes.
- They should be soft on the inside and browned on the outside.
- Let cool for 5 minutes.
- You may also use regular potatoes or 1/4 packet taco seasoning to alter taste to your liking.
Achieving rigidity in sweet potato fries requires rigorous surface moisture management and high radiant heat. Because sweet potatoes contain high amounts of sugar and starch compared to standard russets, managing how they sit on your cooking surface dictates whether they crisp or steam. Standard non-stick baking sheets often trap condensation underneath the potato, resulting in a soggy exterior that fails to brown properly at 425 degrees Fahrenheit.
Optimizing Your Baking Surface
Heavy aluminum half-sheet pans conduct thermal energy far more efficiently than thin, warped alternatives. When cutting the roots into uniform steak fries, ensure thickness remains consistent so thermal transfer occurs evenly across every piece during the twenty minutes of total baking time. Overcrowding the pan forces the vegetables to release steam into the surrounding air, effectively boiling them in their own moisture rather than roasting them. Spacing each piece at least half an inch apart on the metal surface allows ambient oven air to circulate freely around the oil and spice coating.Managing Temperature and Timing
Thermal shock is vital for developing exterior color without burning the interior starches. Flipping the fries exactly at the ten-minute mark redistributes the accumulated surface oils and exposes the opposite side to the direct radiant heat of the upper oven element. Removing the pan promptly when the centers yield softly to a fork prevents the natural sugars from scorching. Allowing the finished batch to rest undisturbed on the warm metal for five minutes lets the internal moisture redistribute, firming up the exterior crust before serving.
