Sweet Potato Fries
Ingredients
2 large sweet potatoes
2-3 Tablespoons of cornstarch
1/2 cup Mayonnaise
1/4 tsp Cayenne Pepper
1 tsp Sriracha Sauce (or to taste … I happen to add a great big squeeze)
Fries – Preheat oven to 425°
- Peel and cut sweet potatoes into fries no thicker than 1/2″. Soak in water for minimum of one hour, but preferably for half a day.
- Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them
to allow the cornstarch to stick.
- Put cornstarch in a plastic bag and drop all of your fries in. Blow a little air into the bag, twist the top and shake it vigorously. Lift the fries
out onto one or two baking sheets.
- Coat with Olive Oil. The more the crispier and less sticking you’ll have, but the less healthy they’ll be. Use 2 pans if you have to. You want to
make sure the fries aren’t crowded on the pan otherwise they’ll steam as opposed to getting crispy.
- Bake for 15 minutes then check. Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.
(for deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it’s highest setting for a few minutes)
Dipping Sauce
Mix together mayo, pepper and Sriracha sauce. Adjust to your taste.
Please note : This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct.
It took me several years to figure out how to do this, but with these instructions it shouldn’t take you more than a couple of tries. If you it
doesn’t work for you, it’s not the recipe it’s either a) your technique or b) your baking pan ~ karen
Ingredients
2 large sweet potatoes
2-3 Tablespoons of cornstarch
1/2 cup Mayonnaise
1/4 tsp Cayenne Pepper
1 tsp Sriracha Sauce (or to taste … I happen to add a great big squeeze)
Fries – Preheat oven to 425°
- Peel and cut sweet potatoes into fries no thicker than 1/2″. Soak in water for minimum of one hour, but preferably for half a day.
- Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them
to allow the cornstarch to stick.
- Put cornstarch in a plastic bag and drop all of your fries in. Blow a little air into the bag, twist the top and shake it vigorously. Lift the fries
out onto one or two baking sheets.
- Coat with Olive Oil. The more the crispier and less sticking you’ll have, but the less healthy they’ll be. Use 2 pans if you have to. You want to
make sure the fries aren’t crowded on the pan otherwise they’ll steam as opposed to getting crispy.
- Bake for 15 minutes then check. Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.
(for deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it’s highest setting for a few minutes)
Dipping Sauce
Mix together mayo, pepper and Sriracha sauce. Adjust to your taste.
Please note : This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct.
It took me several years to figure out how to do this, but with these instructions it shouldn’t take you more than a couple of tries. If you it
doesn’t work for you, it’s not the recipe it’s either a) your technique or b) your baking pan ~ karen