Crispy Sweet Potato Fries (Oven Baked)

• servings: 4 servings
• active time: 10 minutes
• total time: 32 minutes

Ingredients

1.3 kg sweet potatoes (Approx 3-4 medium potatoes, peeled and sliced into matchsticks approx. 6-7mm width.)

3-4 tablespoons vegetable oil (or canola oil)

2-3 teaspoons cornflour (corn starch)

1 teaspoon ground paprika

salt

Directions

Peel the sweet potatoes and cut them into matchstick fries, approximately 6-7mm (1/4 inch) thickness. Try to cut the fries to uniform thickness, so they cook evenly.

Transfer the sweet potato fries to a bowl and cover with cold water. Soak for at least 30 minutes (or in the fridge overnight) to remove the excess starch.This step is optional but is recommended for crispier fries.

When you're ready to cook them, pre-heat the oven to 220°C (430°F). Line 1-2 oven trays with baking paper.

Drain the fries and rinse them under cold water. Use paper towel or a clean, dry towel to dry the fries thoroughly, so that no moisture remains.

Transfer the fries into a large bowl and add the oil. Toss to coat thoroughly.

Add the cornflour and paprika (or your chosen spices) and mix until completely coated.

Space the fries in a single layer over the oven trays, ensuring that the fries are not crowded too closely together.

Bake for 15 minutes at 220°C.

Using tongs or a spatula, gently turn the fries over (a 180° turn so that the fries are cooked evenly on all sides).

Continue baking for a further 8-10 minutes, or until crispy on the outside and tender in the middle. The fries may required a second flip or gentle shake.

When the fries are ready, season them with a generous amount of salt and serve immediately with your favourite dipping sauces.

Nutrition

• Calories: 375 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Sodium: 179 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 10 g
• Total Sugars: 14 g
• Protein: 5 g