Ingredients
- 2 medium-large sweet potatoes about 2 pounds, scrubbed clean
- 2 tablespoons cornstarch
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 2 tablespoons olive oil
- salt to taste
Directions
- Arrange oven racks in the top third and lower third of the oven. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Cut the sweet potatoes into ¼-inch wide matchstick fry shapes. (You do not need to peel the sweet potatoes.)
- Put the cut sweet potato fries in a large bowl and fill the bowl with cold water. Let them sit in the water at room temperature for at least 30 minutes. You can leave the sweet potatoes in the water for up to 24 hours; place the bowl in the refrigerator if you plan to soak them for more than 2 hours.
- Transfer the sweet potatoes to a colander, rinse them under cold water and drain. Pat them dry with a clean towel. Rinse out the bowl that you used to soak the potatoes and dry it well. Put the dry sweet potatoes in the bowl.
- Toss the sweet potatoes with the cornstarch, chili powder, paprika, garlic powder and black pepper until evenly coated.
- Pour the olive oil over the sweet potatoes and use your hands to toss and rub in the oil, cornstarch and seasonings until you no longer see the cornstarch on the fries. The potatoes should be evenly coated with the oil and seasonings.
- Arrange the sweet potatoes in a single layer on the baking sheets. Leave some space in between the fries and be careful to not overcrowd the pan.
- Bake for 15 minutes, remove the pans from the oven, and flip each fry over. Rotate the pans in the oven from top to bottom and front to back and bake for 10-15 minutes more, until fries begin to brown on the edges.
- Season with salt, to taste. Serve immediately.
Notes: If you are short on time you can skip the cold water soak, but your fries will be less crispy.
Based on recipe found on KristinesKitchenBlog