For even cooking and best texture, the air must be able to circulate between the fries.Flattening the sides also makes for more evenly shaped fries. When using large potatoes, I like to cut a thin slice off the sides to create a stable base for cutting. Smaller sweet potatoes are often easier to work with. The toughest part can be slicing the potatoes, as they can be quite firm.In fact, the peel adds structure, texture, and nutrients to the fries. There’s no need to peel the sweet potatoes.Cut the potatoes into thin, consistently sized sticks–¼- to ⅓-inch wide is best.We love it on burgers, sandwiches, sushi bowls, and more. The recipe can easily be doubled or tripled and will keep for several weeks in the refrigerator. I use 1 tablespoon sriracha for noticeable but not overly spicy heat. Add more sriracha to taste or an extra dollop of mayo if you’d like the sauce to be milder. Start by mixing ¼ cup (52g) mayonnaise with 2 teaspoons sriracha. For the record, these are versatile sauces, and if you have them in your fridge, you may find yourself adding memorable flavor with ease to chicken, fish, veggies, salads, bowl meals, and more. All received good reviews, but the Small Batch Ranch Dressing, Smoked Paprika Aioli, and Sriracha Mayo (not pictured but recipe follows) stole the show. I typically offer one dip at a time, but I made several when serving a crowd recently to see which ones were enjoyed the most. Good old ketchup–or ketchup with a little sriracha sauce stirred in–are solid choices too. We’ve also enjoyed the fries with Super Creamy Avocado Lime Sauce and Homemade Hot Honey. And though the picture shows four, I generally offer one at a time.įamily favorite dipping sauces include Small Batch Ranch Dressing, Speedy Russian Dressing, Sriracha Mayo (easy how-to included below), and Smoked Paprika Aioli. While you may enjoy the sweet potato fries as is, we love a good dipping sauce. Over time, I developed a slightly more neutral flavor profile (the linked recipe leans toward Tex-Mex) but have offered both seasoning options for those who’d like to try one now and one later. This recipe was inspired by my recipe for Spicy Sweet Potatoes with Smoked Paprika Aioli. If you do this make sure to maintain some space between all fries and know that the end result will be tasty but not quite as crisp.) (That said, I do often layer a few on top, as pictured, which will slightly reduce crisping. When cooking in batches, you can keep the cooked fries warm on a baking sheet in a 200℉ oven. Luckily, the air fryer cooks these fries in a quick 10 to 12 minutes. (Remember the directions on the brownie box that said to reduce the oven temp from 350℉ to 325℉ when using a dark-coating baking pan? The same science is at play.)įor a double batch, you’ll want to cook in two batches to prevent overcrowding. So if you’re using a light sheet, never seem to get that golden brown color, and don’t have a darker sheet, increase the oven temperature by 25℉. Simply reduce the oven temperature stated in the recipe by 25℉–or keep the oven temp the same and check the sweet potato fries early, as they will cook faster on the convect mode.Īnother tip when roasting in the oven is to keep in mind that food will cook and brown more quickly on a darker baking sheet as compared to a light one. If your oven has a convection option, you may use that for an effect more similar to the air fryer. If you don’t have an air fryer, you may use the oven with very good results. Where the air fryer is concerned, the circulated high heat partially dehydrates the outside to create a hint of crispness, while cooking the insides until soft. But because they are thinly cut, the fries will cook in the oven rather quickly too. An air fryer makes especially quick work and does the best job of crisping the potatoes, which are naturally high in moisture. I also appreciate the speed with which I can prepare these. My younger son, who is the disdaining yin to my adoring sweet potato yang, will tell you somewhat grudgingly that these sweet potato fries are pretty good. Yet, I have observed over time that diners on both sides of the sweet potato debate often find consensus where sweet potato fries are concerned. For every person who adores them, there seems to be someone else who abhors them. A choice of dipping sauces takes them over the top! A few simple tips and 15 minutes is all you need to transform sweet potatoes into irresistible fries.
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