5

votes

Secret to sweet potato fries?

Answered on September 12, 2014
Created March 28, 2010 at 12:15 PM

You might think it would be hard to produce sweet potato fries that are simultaneously burnt and soggy... yet I've managed to perform this feat several times! What am I doing wrong? I coat them in some bacon fat or lard, add a bit of sea salt and paprika and put them in a preheated 350 degree oven. Every time, they burn and go limp rather than getting crisp!

Any advice?

0637289bb4a0ab314d80fa4de627d395

(1015)

on September 07, 2013
at 01:28 AM

That is a good trick. Akin to parboiling. Use it all the time.

06d21b99c58283ce575e36c4ecd4a458

(9948)

on January 05, 2011
at 03:51 AM

Just until the yam/sweetpotato is just barely soft so that when it is sliced, it still retains its shape and doesn't fall apart. Bigger tubers require more time. I buy only the smaller since each takes about 3 min.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on January 04, 2011
at 08:16 PM

how long do you microwave it?

2f653fa504adc81612619106e7d1f65e

(455)

on October 21, 2010
at 08:47 PM

Oh I can't wait to give this a try!

A1ae6a36ca0f4210882603e1255ea42d

(298)

on April 01, 2010
at 07:35 PM

that looks super good

7b494127ac67e85e572c5222aaee9b4d

(668)

on March 31, 2010
at 04:05 PM

P.S. The color comes from the quality of the oil used, not the garlic!

7b494127ac67e85e572c5222aaee9b4d

(668)

on March 31, 2010
at 04:02 PM

Hi Glenn, True All-i-oli is made simply from Olive Oil, Salt and Garlic. In a traditional Mortar & Pestle. Nothing else. Unfortunately all the recipes are in Catalan, but here's one which I put through google translate: http://bit.ly/bNjkqS Not perfect, but you get the picture. And speaking of pictures, look at the photo. THAT is a delectable mayo! More photos (this site in Spanish): http://blogdecuina.blogspot.com/2008/11/allioli-tradicional.html WOW THIS STUFF IS AMAZING!

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 31, 2010
at 01:08 PM

How do you make mayonnaise without egg yolk? What's the emulsifier?

5cd18bfcafadc56292971e59f2f1faf6

(2475)

on March 28, 2010
at 04:57 PM

I get burnt, soggy sweet potato fries too. I solved the problem by convincing myself that the contrast between the caramelized exterior and gooey interior is a good thing :) I'll have to try some of these suggestions.

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13 Answers

7
0637289bb4a0ab314d80fa4de627d395

(1015)

on March 28, 2010
at 12:31 PM

Here is a couple ideas.

  1. Increase your baking temperature. 350 degrees seems really low. Most oven fries recipes call for a temp over 400 degrees.

  2. Make sure the fries are all a uniform size. About 1/2 an inch wide strip are a good size for baking.

  3. Make sure the potatoes are patted dry before you toss them in oil. I would toss them in oil vs lard. Better to have a thin coat of oil on your uniform pieces.

  4. Spread them out over a cookie sheet. No touching! Each fry should have a little space around its borders. Clumping food together can actually cause the food to steam instead of roasting.

  5. Lastly, if you salt, salt at the end of the cooking process. Right when you take them out of the oven.

Try those tips and see if they help. There are a couple other tricks that can help but they require a bit more work.

6
06d21b99c58283ce575e36c4ecd4a458

(9948)

on March 28, 2010
at 03:32 PM

I use a non primal oxymoron microwave and first slice a hole in the yam or sweet potato--to prevent it from exploding and cook til soft. Then slice 1/4 inch thick while hot and pan fry in butter and coconut oil til golden brown on both sides. It is a great substitute for the hash brown potatos I used to consume in volume.

0637289bb4a0ab314d80fa4de627d395

(1015)

on September 07, 2013
at 01:28 AM

That is a good trick. Akin to parboiling. Use it all the time.

06d21b99c58283ce575e36c4ecd4a458

(9948)

on January 05, 2011
at 03:51 AM

Just until the yam/sweetpotato is just barely soft so that when it is sliced, it still retains its shape and doesn't fall apart. Bigger tubers require more time. I buy only the smaller since each takes about 3 min.

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on January 04, 2011
at 08:16 PM

how long do you microwave it?

5
21c7c64bab83c19bae4786e623394ece

(260)

on March 28, 2010
at 01:27 PM

Don't know if you are opposed to frying them...but if not...here's my treat that I enjoy every now and then.

Julienne the sweet potato and fry them in small batches in coconut oil. Crispy and delicious!

5
8347d512bca9b034d53da40dab8cd21c

on March 28, 2010
at 12:24 PM

Sweet potato fries are tricky in that they have a higher moisture content. So you're not going to get the same effect as with regular potatoes.

One option would be to bake them at a low temperature to dry out, and then put them in again at a 350 degree temperature -- sort of like what I used to do with blanching regular fries: blanche them in hot oil at 275, then fry them again at 350.

Another thought is that they might be too close together/crowded. If they are, they're not going to get crisp on you at all. You might have to move them apart from each other, and break up your single batch onto two cookie sheets.

4
Fd35eb89073e3a758066b7fcaad63d7c

on March 28, 2010
at 01:07 PM

I broil them rather than baking- that seems to work for me, plus its a lot quicker. Just watch them closely to make sure they don't burn!

2
187657ec9b2b8b32730f68c5602698af

(129)

on October 21, 2010
at 05:51 PM

Yeah, I typically just make hash browns--shred in food processor, squeeze some water out, five minutes in a hot pan + flip + another five minutes. Way easier than oven fries.

2f653fa504adc81612619106e7d1f65e

(455)

on October 21, 2010
at 08:47 PM

Oh I can't wait to give this a try!

2
7b494127ac67e85e572c5222aaee9b4d

(668)

on March 31, 2010
at 08:30 AM

Secret to sweet potato fries?

Fry them. ;)

They're called FRIES for a reason.

I personally like a combo of bacon grease/butter/splash of EVOO. Sprinkle with mildly ground Himalayan rocksalt and dip in a home-made Garlic All-i-oli (Real Catalan Mayonnaise made with NO egg yolk :)

P.S. Did you know that Mayonnaise comes from Mah??n on the Island of Menorca?

A1ae6a36ca0f4210882603e1255ea42d

(298)

on April 01, 2010
at 07:35 PM

that looks super good

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 31, 2010
at 01:08 PM

How do you make mayonnaise without egg yolk? What's the emulsifier?

7b494127ac67e85e572c5222aaee9b4d

(668)

on March 31, 2010
at 04:02 PM

Hi Glenn, True All-i-oli is made simply from Olive Oil, Salt and Garlic. In a traditional Mortar & Pestle. Nothing else. Unfortunately all the recipes are in Catalan, but here's one which I put through google translate: http://bit.ly/bNjkqS Not perfect, but you get the picture. And speaking of pictures, look at the photo. THAT is a delectable mayo! More photos (this site in Spanish): http://blogdecuina.blogspot.com/2008/11/allioli-tradicional.html WOW THIS STUFF IS AMAZING!

7b494127ac67e85e572c5222aaee9b4d

(668)

on March 31, 2010
at 04:05 PM

P.S. The color comes from the quality of the oil used, not the garlic!

2
9d43f6873107e17ca4d1a5055aa7a2ad

on March 28, 2010
at 02:03 PM

Actually, the best I've made have been in the toaster oven. On high until they are soft and broil until crisp.

1
Bc2110309df459e4fd6c8dab58e364ab

(1096)

on January 04, 2011
at 07:51 PM

grease the baking sheet with butter, cut them into uniform strips, drizzle melted butter on top, bake at 400 degrees for 30 minutes. No flipping or opening the oven. Remove with a metal spatula and season them afterwards.

1
03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 28, 2010
at 02:15 PM

Thanks everyone! I will give those ideas a try.

0
Medium avatar

(3259)

on January 04, 2011
at 06:59 PM

After years of either soggy or charred sweet potato fries, I stumbled upon a technique that has yet to fail. Like many above mentioned, uniform cut is important. Once cut, toss in a whisked mixture of egg white and olive or coconut oil. Let excess drip off and place on baking sheet with no fries touching. Bake for 20 - 30 minutes at 425F. Check often - SPFs have a tipping point that takes them from crispy to charcoal in the time it takes to pour another glass of red. Season with salt, pepper, whatever while still hot.

0
24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 04, 2011
at 04:56 PM

I've had good results by coating them in some olive oil (suboptimal for cooking, I know) and a little coconut flour before baking; I can't remember what temp I used though, d'oh!

0
4ba5c72b6b1ef26bace0c08ed5486dc2

on October 22, 2010
at 02:51 AM

cook them till they look done (yes they will probably still be soft), then place them on a wire rack to drain. As they cool on the rack they will miraculously get crunchy :)

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