Do you make sweet potato fries at your house? Do they come out crispy? I’ve been making baked sweet potato fries for a while and they’ve always been good, but now they’re really good! I did a little research and discovered that some recipes for sweet potato fries call for cornstarch. I tried it out with some organic non-gmo cornstarch and they were crispy and yummy. Then I thought, if cornstarch works, why not arrowroot powder? So a light dusting of arrowroot powder was substituted and the fries turned out really, really good! You won’t be able to stop popping these hot and crispy sweet potato fries into your mouth. Believe me and try them!
- 4 organic sweet potatoes
- ¼ cup arrowroot powder (optional)
- 2 Tbsp extra-virgin olive oil
- 1 tsp unrefined sea salt
- 1 tsp pepper
- Preheat the oven to 425 degrees F.
- Peel the sweet potatoes.
- Cut the potatoes into fry-sized pieces. Try to keep them fairly uniform so they bake evenly.
- Put the cut sweet potatoes in a plastic bag (I use 2 separate gallon bags so there is enough room to shake the fries around).
- Sprinkle with arrowroot powder. Shake the bag to help distribute the coating evenly.
- Add olive oil, salt, and pepper to the bag and mix until the fries are evenly coated.
- Place the fries on a baking sheet in a single layer. Make sure they're not touching each other so they're able to crisp.
- Bake for 10 minutes and then flip the fries with a spatula.
- Bake for another 10 minutes or until the fries are browned and crispy.
*Adapted from Crispy Baked Sweet Potato Fries at Cookie and Kate.