Oven Fries · Sweet Potato
Crispy Sweet Potato Oven Fries
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Before you start
Gather your ingredients
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for cayenne pepper
Instead of cayenne pepper
- Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
- Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
- Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.
Step 1 of 11
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. two sheet pans with parchment paper.
Line (how to line a pan)
Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid425°F
Step 2 of 11
Peel the sweet potatoes and trim off the pointy ends.
Step 3 of 11
Cut the sweet potatoes into sticks about 1/3 inch thick. Thinner sticks crisp better than thick ones.
Step 4 of 11
Put the sticks in a large bowl, sprinkle with the cornstarch and toss until they are lightly and evenly dusted.
Step 5 of 11
Add the oil and toss again until no dry cornstarch is left.
Step 6 of 11
Spread the fries on the two pans in a single layer, leaving space between them.
Step 7 of 11
Bake until the undersides are browned.
425°F
Step 8 of 11
Flip the fries with a thin metal spatula and swap the pans between racks.
Step 9 of 11
Bake until the edges are browned and crisp. Check early, since sweet potatoes can scorch quickly.
425°F
Step 10 of 11
Let the fries sit on the pans so they firm up and crisp a little more.
Step 11 of 11
Toss with the salt, smoked paprika, garlic powder and cayenne and serve hot.
All done
Enjoy!
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