Sweet potatoes are, as the name suggests, sweet. They need other flavours to balance the sweetness. Acid, smoke and spice are all great combos for sweet potatoes. Sweet potatoes are packed with fibre and vitamin C which help manage your energy levels and boost your immune system. Sweet potato fries can go soggy if you don’t treat them right. They need oil to get going, space to cook, direct heat towards the end of cooking and no excess oil. This recipe walks you through how to keep your fries crispy.
Serves 2 Adults & 2 Kids
1 large sweet potato
50ml vegetable oil
1/2 tsp salt
1 tsp garlic powder
3 tbsps mayo
chipotle hot sauce
- Pre-heat the oven to 220° (200° Fan). Cut the sweet potato in half horizontally then cut vertically into 1cm wide pieces then cut each slice into 1cm or thinner sticks.
- Put the sticks into a mixing bowl then sprinkle over the salt and garlic powder then toss before drizzling over the oil and mixing.
- Scatter the chips onto two large baking sheets so that there is space between the chips then put into a hot oven for 20 minutes on a shelf at least 10cm from the top element.
- After 20 minutes give the fries a shake (you don’t have to turn them all) and use kitchen roll to mop up any excess oil.
- Switch the heat from oven to grill and turn the temperature down to 195°C (175°C Fan) then grill for 10 minutes. Keep a close eye on them so they don’t burn. Lower the height of the tray if the edges start to burn. This stage gives them extra crispiness.
- Mix the mayo with the chipotle hot sauce to suit your taste. Grind salt over the cooked fries and sprinkle with chopped parsley (this doesn’t just look pretty it tastes great) and serve.