I am a really fussy eater and part of my love of creating my own recipes came from the fact I could make things how I like them. No more eating round stuff and picking bits out. No more feeling panicky at the thought of accidentally biting into a much dreaded and feared pepper!
I also am NOT a vegetable lover. In fact I’m impressed if I manage to eat my 5 a month let alone 5 a day. I’m very sorry about this and I know it’s not ideal. I know my entire family and my friends all despair, but I just don’t like them.
There are a few that I love though and Sweet Potato Fries are one of them. Not mashed, not big, chunky and potato-ey (yes I’m aware that’s not a real word) wedges, but crisp on the oustide and smooth on the inside, fries.
I had a big chat about this with the lovely Boo (real name Odette which I think is the most beautiful name known to man f.y.i) about how I’ve never been able to properly re-create them at home and how frustrating this was. Obviously having said this out loud I then had to go home and keep trying until I managed it.
After reading a lot and experimenting I managed to get some I was happy with!
In my excitement I shared this news on good old Facebook (you can follow me here if you don’t already) and it would seem I’m not alone in my quest for a crisp, oven baked sweet potato fry!
So here for all of you at home, is how I did it 🙂
Please, please, please let me know if you’re successful too xxx
Crisp Oven Baked Sweet Potato Fries
- 600g sweet potatoes (or essentially as many as you need to make the amount you want)
- 2 tbsps rapeseed oil
- 2 tsps paprika (optional)
You will also need dark baking trays/sheets. This is the science bit and is important! I picked mine up in Poundland a few years ago so they don’t need to be expensive, but the darker in colour and the flatter the better. We do not want a deep dish here people!
- First pre-heat your oven to 210C (I’ll be honest I’ve found these work at 200C and at 220C so I’m splitting the difference)
- Peel your sweet potatoes and chop them into “fries” Think home fries rather than french fries.
- Put your fries into a bowl and pour over the oil, sprinkle the salt and add the paprika if you’re using it. Then using your hands mix it all up until it’s all thoroughly coated.
- Get your baking sheets and one by one line up your fries. There is to be no touching nor jumbling them on top of each other! You want the heat to be able to get all around each one and you’re going to be turning them. This is not a love them and leave them kind of a cook
- Put them in the oven for around 30 mins, turning the fries over every 10 mins (yes I know this means one side gets 10 and the other gets 20, but it works. The first 10 softens the insides and the rest of the cook does the crisping) and also switch your trays around unless you have a super fancy oven that has an even heat distribution.
- You’ll notice that it’s the side you can’t see that is browning (thank you dark trays) so you do want to keep turning them. This also stops the dreaded sticking and helps them crisp all over. You also may want to leave some of them in a bit longer because sweet potatoes are not all perfect cuboids and so your fries will be uneven in size.
- Remove from the trays and eat!