This recipe for Crispy Sweet Potatoes Fries is actually baked not fried. Although you could use oil, most restaurants either bake them or use an air-fryer. Healthier that way. The trick is to get them crispy. To be clear the sweet potato can’t be compared to a regular potato as they are not in the same family of root vegetables. The key to getting them crispy is heating the baking pan first.

Peel or No Peel

This is going to be your choice. Some say don’t peel others say peel. Those that say peel are concerned about the pesticides in the skin. This is a legitimate concern.

Sweet potatoes are one of the crops that are often grown with the use of pesticides. Pesticides can be present on the skin of the sweet potato and can also be absorbed into the flesh to a certain extent. Washing, peeling, and cooking can reduce the levels of some pesticides, but it may not eliminate all residues.

According to the Environmental Working Group’s (EWG) annual Shopper’s Guide to Pesticides in Produce, sweet potatoes are not included in the “Dirty Dozen” list, which includes the 12 fruits and vegetables with the highest amounts of pesticide residues. However, this doesn’t necessarily mean they’re pesticide-free.

No Peel

The skin contains a good amount of fiber and nutrients like potassium and antioxidants. In addition to its nutritional value, leaving the skin on when making sweet potato fries can add a nice textural contrast. The skin becomes slightly crispy when baked or fried, while the interior stays soft and sweet.

Remember, not everyone enjoys the texture of sweet potato skins, so it’s largely a matter of personal preference. But from a nutritional and culinary perspective, they’re a great part of the potato

If you’re concerned about pesticide residues, here are a few steps you can take:

Buy Organic: Organic produce is grown without synthetic pesticides, so buying organic sweet potatoes can reduce your exposure.
Wash Thoroughly: Washing produce under running water can help to remove some pesticide residues. Scrubbing with a produce brush can be particularly effective for sweet potatoes, given their rough skin.

Slicing

Cutting and slicing sweet potatoes can be a bit of a challenge due to their hard, dense flesh. Here are some tips to make it easier:

Sharp Knife: Always use a sharp knife when cutting sweet potatoes. It’s not just easier, it’s also safer because you’re less likely to slip and hurt yourself. A good chef’s knife is important. See: The Chef’s Knife
Microwave First: If the sweet potato is particularly tough, poke some holes in it with a fork and microwave it for a couple of minutes to soften it up a bit before cutting.
Cut Off the Ends: Start by cutting off the ends of the sweet potato. This will give you a stable base to rest the potato on while you cut.
Cut in Half: Next, cut the sweet potato in half lengthwise. This will give you two halves that can lay flat on your cutting board, making them much more stable for the next cuts.
Make Planks: With the flat side down, slice each half into planks. The thickness of these planks will depend on how thick you want your fries to be.
Slice into Strips: Finally, stack these planks and cut them into strips, again choosing the thickness based on your preference for the fries.

Pros of Buying Frozen Sweet Potato Fries:

Buying frozen sweet potato fries can be a convenient option for many people. Here are some pros and cons to consider:

Convenience: Frozen sweet potato fries are pre-cut and ready to cook. This saves you the time and effort of peeling, cutting, and seasoning the sweet potatoes yourself.
Long Shelf Life: Frozen fries can be stored in the freezer for a long time without spoiling, making them a good option to have on hand for quick meals.
Consistent Quality: Frozen fries are typically blanched before freezing, which can help to maintain a consistent texture and color.

Cons of Buying Frozen Sweet Potato Fries:

Price: Frozen fries are more expensive than fresh sweet potatoes on a per-pound basis. For example, a 20oz bag of Great Value (Walmart’s Brand) frozen sweet potato fries is $3.28. The prices only go up from there. In contrast, 1lb of fresh sweet potatoes will cost an average of 99 cents depending on where you live.
Additives: Some brands of frozen fries contain additional ingredients, such as preservatives or flavorings. If you prefer to avoid these, check the ingredients list carefully.
Taste and Texture: While many people find frozen fries to be delicious, others believe that fresh sweet potato fries have a superior taste and texture. Also keep in mind that each brand is going to be different in taste and texture. You may have to go through several different brands before you find the one you and your family like.

Freezing Fresh Cut Sweet Potato Fries

Whether or not frozen sweet potato fries are worth buying really depends on your individual needs and preferences. If convenience and long shelf life are important to you, frozen fries could be a great option. If you prefer the taste and texture of fresh fries and don’t mind the extra work, you might prefer to make them from scratch. With a few extra steps you can make them fresh and freeze them in batches.

The process is quite simple and involves blanching the fries before freezing. Here’s how you do it:

Wash and Cut: Wash the sweet potatoes thoroughly and cut them into fries of a uniform size.
Blanch: Bring a large pot of water to a boil. Add the fries to the boiling water and blanch for about 3-5 minutes. This process helps to deactivate the enzymes that can cause changes in flavor and color during freezing.
Cool: After blanching, drain the fries and then plunge them into a bowl of ice water to stop the cooking process. Let them cool in the ice water for about the same amount of time they were boiled.
Dry: Drain the fries and pat them dry with a clean kitchen towel or paper towels. You want to remove as much moisture as possible to prevent ice crystals from forming during freezing.
Freeze: Arrange the fries in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for several hours until the fries are frozen.
Store: Once the fries are frozen, transfer them to a freezer bag or airtight container. Squeeze out as much air as possible before sealing. You can store these fries in the freezer for up to 12 months.
Cook: When you’re ready to cook the fries, you can cook them directly from frozen. There’s no need to thaw them first.

Remember, the most important step in this process is the blanching. It helps to maintain the color, flavor, and texture of the sweet potatoes during freezing.

Note:

Adding the seasoning before freezing could potentially lead to some loss of flavor over time, and certain spices might even change in taste when frozen and then cooked. Salt, in particular, can draw out moisture and change the texture of the fries.

Instead, it’s generally recommended to season the fries right before cooking them. This way, you ensure that the flavors are fresh and vibrant.

Sweet Potato Fries

This recipe for Crispy Sweet Potatoes Fries is actually baked not fried. Although you could use oil, most restaurants either bake them or use an air-fryer. Healthier that way. This Recipe first appeared in the New York Times.

5 from 1 vote

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Total Time 35

Course Side Dish

Cuisine International

Ingredients

2 pounds sweet potatoes peeled
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper

Instructions

Heat the oven and pans (optional) to 400.
Cut the sweet potatoes into sticks ¼ to ½ inch wide and 3 inches long and toss them with the oil.
Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot

Notes

Preheating the pan will aid in the crispiness of the fries.

Sources:

Sweet Potato Fries Recipe – NYT Cooking (nytimes.com)