How to get my sweet potato fries crispy in the oven?
Any ideas? I've tried thin cut, thicker cut. Moderate oven, up to 425, oil coating, egg white coating, dropping the temp from 425 to 300 for the last ten minutes...nothing seems to work consistently, any ideas would be greatly appreciated.
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14 Comments:
Cook them longer.
How long are you leaving them in the oven? 35 minutes at 350* gives me a fantastic crisp. Oil coating, thin chips.
JoeyB at 4:58PM on 02/11/09
Hmm...like most things, maybe my problem here is patience :P
I'll try longer. Thanks JoeyB!
BananaMonkey at 5:13PM on 02/11/09
Agree. I always do an oil coating. Usually 375° for 35 - 40 minutes. (I like em super crisp).
Also good sprinkled with smoked paprika and lime zest. YUM!
bitchincamero at 5:19PM on 02/11/09
I don't usually do sweet potato fries but for my russet potato fries I like to parboil them first until they are about 3/4 of the way cooked and then strain them, pat them dry and cook them in the oven at 400 degrees for 20 minutes. I then turn on the broiler and cook for another 5 minutes. They are super crispy! Perhaps this could work for your sweet potatoes?
Deseree at 6:41PM on 02/11/09
Is the pan you're using a good conductor of heat?
HeartofGlass at 6:57PM on 02/11/09
I've had good luck getting baked falafel nice and crispy by preheating a lightly oiled baking sheet. I havne't had a chance to try it with fries yet, but it might help.
joyyy at 7:49PM on 02/11/09
Ah, Deseree, I would have never thought about that! Gold star for you!
meg3j at 8:12PM on 02/11/09
Oh - deseree beat me to it. I was just going to suggest throwing them under the broiler. Some healthy char=crisp? Right? It works for me. ;)
Another problem is you might not be using enough oil? I've discovered that you really have to lather them up good or they just turn out like strips of baked potato.
jazzinx at 9:26PM on 02/11/09
Yeah, dropping the temp for the end of cooking would probably not work. Other way around could work.
I'd agree with both longer cook time or parboiling first.
wunami at 11:06PM on 02/11/09
Sweet potato sort of likes parboiling. Not only for oven-frying, as Deseree points, but also for grilling. Sweet potato takes longer to cook than potatoes, but they also have more latitude, specially baked in the jacket. I mean, you don't have to worry a lot with timing and heat.
donlucho at 6:23AM on 02/12/09
Well I don't like any of your ideas, everyone knows sweet potatoes belong in sweet potato pie.... do I have to carry this whole site forever?! come on people.... THINK! Save the Burbank russets for fries.....; )
ONE LOVE!
Pavlov at 10:21AM on 02/12/09
Thanks all for your help!
BananaMonkey at 6:08PM on 02/12/09
What about using a cooling rack? Put the cooling rack in the 1/2 sheet pan, and put the oiled chips on that. I cook bacon like that and it turns out more crispy than frying it in a pan.
beth1 at 8:53PM on 02/14/09
What I've done for fat-free crisps in the past is cut very thin slices, sprinkle with salt and/or spices such as ginger, cinnamon, chili, etc, and bake on a greased sheet @ 250 degrees for about 2 hours. It dries them out something amazingly well, and they become crunchy, with their flavor ultra-concentrated, and a completely grease-free texture. Just an alternate approach.
gouchermaxms at 5:15PM on 02/19/09