My newly discovered love is the sweet potato. So of course I had to create a fry recipe since I’m a carb-a-holic and miss my fast-food fries like crazy! These are super simple to make but take a bit of patience. The cooking times greatly depend on the thickness of your fries and just how crunchy you want them to be. I LOVE super crunchy fries, so these are just that without completely burning them. Slightly burnt tastes amazing by the way! So watch them, and adjust accordingly.
For seasonings, I did a combo of salt, pepper, rosemary and basil. You could add some cayenne to kick up the heat if you’re interested.
Keep in mind sweet potatoes soften up a lot when baked, so they might turn out soft/squishy if cooked too long. I personally had some raw (I got impatient…) and they tasted awesome. So next time I’m trying a batch on broil just to get the outside crisp. I don’t mind either way, they’re still delicious!
Also, using a mandolin and doing circles would probably be faster as well as more consistent when cooking. If you’re interested.
For sauces you could do ketchup, a combo of veganaise + ketchup or simply eat them plain. The flavor alone was soo good, I didn’t dip (and I’m a dip-a-holic lol).
Hope you enjoy! Leave me a comment if you try this out or have tips/tricks for better baking methods or tasty dipping sauces 🙂
Yes, using a mandolin and doing rounds is way more consistent, gives better results and takes less time! I did a thickness of about two quarters stacked (no idea what that is number wise) and baked them at 425 for 8 mins each side. Then used broil for the end to crisp them even more! 🙂