The indisputable King of the Root Vegetable, in my eyes, will forever be the sweet potato. There’s not a lot the potato can do that the sweet potato can’t do better: creamy mash, roasted spuds, jacket potato – but to name a few. But there has been a long struggle for the orange veg in competing with the old school favourite: the french fry. Whether you like them shoestring style or thick and chunky like the classics Fish & Chip shop ones, there is no argument that regular potatoes steal the show. However, with help from a crucial secret ingredient, I have the answer to all your previous soggy-sweet-potato-fry-failings.
Prior to this recipe I would bake my sweet potato fries in the oven for 30-45mins in desperate hope that they would crisp up as if magically deep-fried – it never worked. This method only takes around 18 minutes in the oven, which means faster and crispier fries, leaving you plenty of time to prepare the two-ingredient spicy dip I like to serve with mine.
- Preheat the oven to as hot as it will go, and then turn it down to the required heat when you put in the sweet potatoes – this ensures a piping hot oven ready to crisp up your fries.
- I used smoked paprika to season my fries, but you can use whatever flavours you prefer – cayenne pepper is another favourite of mine.
- I make my spicy dip with greek yoghurt as a healthier alternative to mayonnaise, but both will work.
Ingredients (1 portion)
1 small sweet potato
1 tbsp cornflour
drizzle of olive oil
salt and pepper
1 tsp smoked paprika
2 tbsp greek yoghurt
1 tbsp sriracha
- Preheat the oven to 220C and prepare a baking tray with a light glaze of olive oil.
- Slice the sweet potato into evenly sized chips and leave to soak in cold water for 10 minutes.
- Pat the fries dry with a kitchen towel before placing them in a zip lock bag with the cornflour and shaking vigorously.
- Once all the fries are coated add them to a bowl with olive oil and your desired seasoning (smoked paprika, salt, and pepper) and toss the fries using your hands until all have been covered.
- Space the sweet potato evenly on the baking tray and bake for 15 minutes at 220C, then flip them and bake at 180C for a further 3-5 minutes.
- Whilst they bake make the spicy dip by combining the greek yoghurt and sriracha in a bowl.
- Enjoy as a side accompaniment or as a light lunch!