• Prachi Marfatia

{Baked} Sweet Potato Fries

Updated: Jan 24

The best side dish to munch on while you're waiting for the main course.







Sweet potato fries are amazing. Like, actually amazing. Once you eat these, well, I'm not actually sure what will happen. You'll definitely never buy sweet potato fries again(but honestly, who does that?)! These crispy sticks are delicious and versatile, perfect alongside some hummus or guacamole. Or, as my family likes to eat them, straight from the oven.


This is one of those low-amount-of-work-and-higher-amount-of-oven-time recipes. All you do is slice 'em up, toss them in some seasonings, and bake! Then, half an hour of lazy TV time later, you have the perfect 5 p.m. snack. Crispy on the outside with a rich, sweet, interior, this is the answer to sudden snack attacks.


And you can even customize them! If you like them a little soft and bursting with sweet potato flavor, leave them in for a little less. If you like them as crispy as chips(like me), leave them in for a little longer. There's something for everyone. I promise.


Warning: you may end up eating them all in one sitting.

Sweet Potato Fries

Course: Snacks

Author: Prachi Marfatia

Serves: 2-3 people


Ingredients:

2 medium sweet potatoes, cut into 1/2 cm thick or less sticks

2-3 tsp oil(olive works great)

1/4 tsp salt, plus more to taste

1 tbsp rice flour(see below* for substitutes)


Directions:

Preheat oven to 425°F (210°C). Cut the sweet potatoes into thin slices(1/2 cm thick or less is ideal). Toss with oil onto a parchment lined baking sheet or glass dish(without parchment). Next, coat evenly with the rice flour. Sprinkle on the salt and put in the oven for about 15 minutes for soft fries, and 5-10 more for harder ones. If you want them extra crispy like I do, keep them in for 5 more minutes! Take out and leave to cool for 5-10 more minutes(so much waiting, I know!), then serve plain or with your favorite dipping sauces. May I suggest some homemade hummus?

Enjoy!


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*NOTE: Here are possible substitutes for the rice flour:

- cornstarch

- potato starch

- all-purpose flour

- upvas mix or amaranth flour(it works better than you think!)



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