- One big sweet potato (see ingredients picture)
- 1 spoonful of cornstarch
- Salt to taste
- 1 teaspoon paprika powder
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil (extra virgin)
Kitchen equipment needed
- Parchment paper
- Baking tray
- Chefs knife
- Cutting board
Preparing the sweet potato fries — 10 minutes
Cut the sweet potato into thick Julienne strips. When choosing the thickness of the fries, keep in mind that thicker fries take longer to cook. Thoroughly wash the fries in lot’s of clean and cold water. Let the fries sit in the cold water for a bit, this is important so that the starch comes out. This way the fries will be more crisp when baked.
Remove the fries from the cold water, pat dry to ensure crispness of the fries. Season the fries with the cornstarch, salt, paprika powder and cayenne pepper and sprinkle with olive oil. The salt will dehydrate the fries, so that it removes a lot of the moisture of the sweet potato. Line a baking sheet with parchment paper and divide all of the fries over the plate. Don’t crowd the fries otherwise they won’t cook as well, and you’ll probably end up with soggy fries. Since that’s not our goal, we’ll just leave some space in between the fries. If your oven is too small, bake the fries in two batches and re-heat afterwards.
Baking the sweet potato fries — 20 minutes
Pre-heat your oven to 180 degrees celsius, or 356 degrees fahrenheit. Bake for about 20 minutes, turn the fries halfway. We’ve certainly enjoyed these fries with a nice tzatziki. We’ve put up a recipe for delicious tzatziki before, you can view the recipe by clicking on the image below: