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My family can't get enough of these crunchy baked sweet potato fries that I make whenever friends come over for dinner. I love how they don't take forever to make but still wow everyone. The sweet potatoes get all caramelized when baked, creating a taste that wins over even the folks who usually push veggies aside.
I stumbled on this method when I was trying to eat better and cut out fried stuff. What started as a healthy swap turned into something my kids beg for more than regular french fries now.
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Step-by-Step Instructions
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The thing I love most about making these is how they get naturally sweet while baking. My little girl calls them candy from nature, and I'm just happy she's getting vitamin A and fiber while thinking she's eating a special treat. We now make these every Sunday alongside whatever meat we're grilling.
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The Science of Crispiness
Common Recipe Questions
- → How do I make sure my sweet potato fries turn out crispy?
Dunk the sweet potato fries in cold water to wash away starch, then coat them with cornstarch before you bake them for that extra crunch.
- → Can I skip the soaking part?
If you don't soak them, your fries might not get as crispy because that step helps remove starch for better texture.
- → Why do I need to heat the baking sheet first?
A hot baking sheet makes the fries start cooking right away, which helps get that crispy outside.
- → What can I use if I don't have olive oil?
Any cooking oil that works well with heat will do, like avocado or sunflower oil.
- → Can I make these fries earlier and save them?
They're best eaten right away, but you can warm them up in a hot oven to bring back some of the crunch.
- → Do I really need paprika?
You don't have to use it, but paprika gives a nice smoky taste. Feel free to switch up the seasonings however you want.