This recipe is from Karen over at The Art of Doing Stuff. Follow her recipe here (with my improvements and additions in red):
Guaranteed Crispy Sweet Potato Fries - Serves 6
sweet potatoes (Karen doesn't state how many/pounds to use, so I went with 3 medium potatoes, because that's how many she showed in the picture.)
1 or 2 tbsps corn starch
2 tbsps olive oil
1/2 cup mayonnaise
1 tsp Sriracha sauce
1/4 tsp Cayenne pepper
1) Cut your sweet potatoes until they're medium thickness. Not hugely thick cut and not shoestring.
2) Let potatoes soak in water for an hour - half the day. (not mandatory, but recommended) (I would also add 1 tsp of salt. The water draws out the starch content of the potatoes, but the salt draws out the water content. This is important because you don't want your oven to become a steam bath.)
3) Preheat oven to 425 degrees.
4) Throw cornstarch into a plastic bag.
5) Dump a handful of sweet potatoes into the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they're lightly coated with the cornstarch.
6) Put your coated fries on a non-stick cookie sheet.
7) Drizzle olive oil over the fries.
8) Using your hands, make sure the fries are well coated.
9) Arrange them on the sheet again, so they have space between each fry. The less fries on the pan, the better they'll cook. (I wish Karen could have been a little more exact in this instruction.) Too many shoved together and they'll never get crispy. They'll just steam. Pop the fries into your preheated oven and cook for 15 minutes.
10) Meanwhile you can make the dipping sauce. Mix together the mayonnaise with the Sriracha sauce and Cayenne pepper. You can adjust the proportions to taste.
11) Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how "non-stick" your pan is) and return to the oven if necessary for another 5 minutes.
Weight Watchers Points Plus Value: 6
Thoughts: I'm afraid I can guarantee the guarantee in the title. They were not crispy, tasty, but not crispy. Karen ends this blog post by saying, "Please note: This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct. It took me several years (seriously?) to figure out how to do this, but with these instructions it shouldn't take you more than a couple of tries - Karen." My feeling is that after years of trial and error, Karen could have come up with a more precise recipe. I was really looking forward to crispy fries, but it just did not happen. I will make this recipe again. And if I do achieve that perfect crisp to my fries, I will update you. For these reasons, this recipe gets 3 hearty pins.
If you just hopped over here from Pinterest, Welcome! Feel free to check out any of the other recipes I have reviewed. And come back for another visit sometime soon. - Lynn
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