How To Make Sweet Potato Fries? Several Ways Foods Trend

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Instructions. Preheat oven to 400°. Cut each sweet potato lengthwise in half. Cut each half into 1/2 inch slices. In a large bowl add the potato strips, olive oil, garlic powder, Italian seasoning, and salt and pepper. Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray.

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Step 2: Use a clean towel to remove all excess moisture from fries. This ensures the crispiest outcome. Step 3: Add fries to a bag along with oil and spices. Shake it up to coat all fries well. Step 4: Arrange crispy sweet potato fries in a single layer on a parchment-lined baking sheet. Do not over-crowd the fries.

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Coat the sweet potato in oil. Add the oil and toss vigorously to coat. Transfer to 2 baking sheets. Divide the sweet potato among the 2 baking sheets and spread into a single, even layer, leaving space around each fry. Roast. Roast until some of the fries are just starting to brown around the edges, about 15 minutes.

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For the crispiest sweet potato fries, soak cut sweet potatoes in cold for water for at least 10 minutes. Toss them with oil then cornstarch (the order matters!). Bake at 425°F for 15 minutes. Flip the fries, then bake for an additional 16-19 minutes.

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Place sweet potatoes on a baking sheet directly. You can use parchment paper or silicone baking mats for easy cleanup but I find that they bake best directly on the sheet. Pour olive oil on top and stir to fully coat them. Bake for 24 minutes, flipping them half way. Check after 24 minutes.

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Then, add them to the egg whites with the oil. Stir the spices together. Add the spices to the fries, and toss in a large bowl. Place the fries on the parchment-lined sheet pan. Bake sweet potato fries for 20 minutes at 400 degrees F. Flip the fries. Bake for another 10 to 15 minutes, until lightly browned and crispy.

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Spread the sweet potato fries out so that there is a little space between each one. Bake the fries in the oven for 15 minutes, then flip the fries and rotate the pans top to bottom on the oven racks. Bake for 10-20 more minutes, until the fries are crispy and brown on the edges. Serve immediately and enjoy!

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*To Freeze: After Step 2, simmer the potatoes in lightly salted water until just tender. Drain well. Then spray a sheet pan with non-stick cooking oil and spread the partially cooked potatoes in a single layer on the pan.

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Instructions. Preheat the oven to 425 F. If using convection/fans (that's what I use for these) preheat it to 400 F. Place the sweet potato strips into a large bowl. Drizzle over the olive oil and toss to even coat. Combine the seasonings in a small bowl, pour it over the fries, and toss until they're evenly coat.

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Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside. Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel. Add the fries back to the clean bowl.*.

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2 Place baking sheets into the oven so that they preheat. 3 Scrub, then slice the sweet potatoes into 1/2-inch sticks. Add to a large bowl and toss with the olive oil, salt, and pepper. 4 Remove the preheated baking sheets from the oven, and then dived the sweet potatoes between them. Spread the fries out.

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Drain and pat very dry. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Mix cornstarch, garlic powder, chili powder and pepper together in a bowl. Add the sweet potatoes to a large resealable bag. Toss evenly with oil, then add spice mixture and toss to coat evenly.

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Instructions. Preheat the oven to 400 degrees F (200 degrees C). Place the cut sweet potatoes into a microwave-safe dish with the water. Cook in the microwave for 5 minutes on full power. Drain off the liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil.

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Preheat the oven to 425°F and line two baking sheets with parchment paper. Arrange two oven racks in the upper and lower thirds of the oven. Slice the sweet potatoes lengthwise into ¼- to ½-inch-thick planks. Slice the planks vertically into ¼- to ½-inch-thick sticks. Slice any very long sticks in half crosswise.

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Overcrowding prevents crisp for two different reasons. When baking, it's because of trapped steam. This steam can come from the natural moisture of the potatoes, but it can also come from failing.

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Instructions. Preheat the oven to 200C and get a baking tray ready. Spray some frylight (cooking oil) onto the tray. Peel your sweet potato and then cut it into sticks - place on the baking tray. Combine olive oil, pepper and garlic powder in a bowl, then use a brush to coat this mixture onto the fries.