Sweet Potato Fries
I feel like restaurant Sweet Potato Fries are somehow superior. They’re crispy but never burnt, have a ton of flavor and somehow they just taste so much better! For years, I would make Sweet Potato Fries at home and was often somewhat disappointed that they never tasted like the ones I ordered out at restaurants. So finally, I had had enough; I did some digging into restaurant-style Sweet Potato Fries, and found that it’s common practice for restaurants to coat theirs in cornstarch. So that’s what we’re doing here!
I tried this method with arrowroot powder (very similar to cornstarch) and they came out looking just like restaurant sweet potato fries, and even had the ideal texture! I seasoned them with garlic powder, parsley, salt and pepper and they made a meal all by themselves. Pair with ketchup or perhaps my homemade Cilantro Lime Dressing; this method of making Sweet Potato Fries will be your new secret weapon!
I’ve been a fan of sweet potatoes for years. Regretfully, I had never tried them as a kid, but once I finally had them as an adult, I was hooked! Back when I used to work in the corporate world, my nickname around the office was “Sweet Potato Lady” or some variation of it, because I used to bring a sweet potato for lunch every single day! At lunch time, I’d poke a few holes in my sweet potato, heat it up in the microwave for about 6 minutes, and then have my baked sweet potato for my lunch. The funniest part is, that became my nickname at more than one office I had worked at over the years!
But what can I say, it’s possibly the easiest, healthiest, cheapest and most filling lunch there is! I would often have my baked sweet potatoes with hummus; if you haven’t tried the sweet potato and hummus combination, you have to, it’s addicting!
I love having sweet potatoes in all forms, and of course, Sweet Potato Fries are no exception. This recipe calls for your Sweet Potato Fries to be baked in the oven, but they certainly do well in the air fryer, too! Especially if you want to make this recipe oil-free, air-frying them will ensure they’re easily and quickly cooked throughout, and slightly crispy on the outside.
Sweet Potatoes: I love cooking with sweet potatoes; they’re full of flavor, versatile, and so healthy! They’re packed with vitamins A and C, and eating them regularly can aid in digestion and help maintain steady blood sugar levels. They’re a bit more tender than white potatoes, so making fries out of them provides an enjoyably soft inside to them, while maintaining a crisp outside.
Cornstarch or Arrowroot Powder: Using either cornstarch or arrowroot powder assists with giving these Sweet Potato Fries their crispy exterior while keeping them tender on the inside. They have a neutral taste, so they won’t affect the flavor profile of your Sweet Potato Fries, but they will help you achieve a wonderful texture that you’re going to love! Using cornstarch or arrowroot as a coating is a common method in many baked or fried foods, such as tofu. The next time you’re making a tofu stir-fry, try coating your tofu in cornstarch or arrowroot to help it crisp up even more!
Olive Oil: Olive oil is my oil of choice in baking recipes. It has a neutral flavor and I always have it on hand, however, you can make this recipe oil-free by omitting the oil and drizzling on a small amount of water or vinegar instead. You may need to just cook them at a lower temperature for a bit longer to prevent burning.
Dried Parsley: Having a spice rack of dried herbs is a must to have the best cooking and baking experiences, and for these Sweet Potato Fries, adding some dried herbs like parsley certainly kicks them up a notch! I also like to add rosemary to my Sweet Potato Fries sometimes, getting creative with herbs and spices is fun, easy and light on your wallet, too!
Garlic Powder: Using garlic powder is preferable to minced garlic cloves, because in my experience, the garlic cloves tend to burn rather quickly in the oven. Just a small amount of garlic powder allows your Sweet Potato Fries to gain all of the delicious benefits without taking away from our star ingredient.
Salt and Black Pepper: Topping off your Sweet Potato Fries with salt and pepper ties the flavors of the sweet potatoes and additional spices together, and boosts their vibrant taste! Measurements in the following recipe are approximate, feel free to add salt and pepper to taste.
Ingredients
2 sweet potatoes
2 T cornstarch or arrowroot powder
1 T olive oil
1 tsp dried parsley
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Instructions
1. Preheat your oven to 425º. Lightly oil a baking sheet, or use a silicone mat to reduce the amount of oil used in this recipe, and set aside.
2. Wash the potatoes, peel if desired, and cut them into thin, uniform fries to ensure even baking.
3. Transfer the cut sweet potatoes to a large mixing bowl. Drizzle the olive oil over the fries and toss them well to coat evenly.
4. In a separate, smaller bowl, combine the cornstarch or arrowroot powder, parsley, garlic powder, salt and black pepper. Mix well, and then sprinkle it over the sweet potatoes, tossing them again until evenly coated.
5. Arrange the seasoned Sweet Potato Fries in a single layer on the prepared baking sheet, making sure they are spaced apart to allow for even baking.
6. Bake the Sweet Potato Fries for 30 to 35 minutes, flipping them halfway through to ensure they crisp up evenly on all sides. Keep an eye on them towards the end of the baking time to prevent burning.
7. Once your Sweet Potato Fries are golden brown and crispy on the outside, remove them from the oven and allow them to cool slightly before serving. Serve with your favorite dipping sauce, such as ketchup, vegan mayo, or my homemade Cilantro Lime Dressing!
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
