Apparently the key to the perfect sweet potato fry is to soak them in water first and then coat them in cornflour. I'd never tried this method before and I'm really pleased with how they turned out. I'll be making them like this again.
2 medium sweet potatoes,
2 teaspoons cornflour,
2 tablespoons olive oil,
2 tablespoons breadcrumbs,
2 tablespoons brown sugar,
Vegetable oil (to coat the baking tray),
Coarse sea salt.
(recipe adapted from Camille Styles)
(for the dipping sauce)
Sour cream or plain yoghurt,
Sweet chilli sauce.
2. Soak the fries in cold water for at least an hour. Drain the water away and rinse the fries in cold water. Pat dry with a towel.
3. Preheat the oven to 230 c / gas mark 8.
4. Add 2 tsp of cornflour to a zip lock bag, add the sweet potato and shake until the potato is evenly coated in the cornflour.
5. Pour the fries into a bowl, add 2 tbsp olive oil and sprinkle over the 2 tbsp of breadcrumbs and the brown sugar. Mix together.
6. Line a baking sheet with foil and coat in a thin layer of vegetable oil.
The original recipe said to use a non-stick cooking spray. I didn't have one so I used some greaseproof paper to evenly spread a couple of tablespoons of vegetable oil onto the foil instead.
7. Place the fries in a single layer on the baking tray. Try not to let any of the fries touch. Place the fries in the oven for 15 minutes. Remove the fries and turn them over before putting them back in for a further 15 minutes.
In the original recipe it says to place the baking tray in the bottom of the oven. I only have a middle and a top in my oven so I placed mine in the middle. Some of my fries did catch and burn a little on the edge of the tray. I probably could've done with taking them out a few minutes earlier.
6. Turn off the oven, leave the door open partially and let the fries rest for 5-10 minutes. They should get nice and crispy.
7. Remove from the oven, sprinkle with sea salt and eat.
There's a few ways I love to eat sweet potato fries, dipped in smoky barbecue sauce, sprinkled with chilli flakes and crumbled feta or in this case dipped in sour cream (plain yoghurt would work just as well) with some sweet chilli sauce swirled through it.
These sweet potato fries were crunchy and crispy and not soggy at all. They're a bit more time consuming than the ones I usually make but they turned out great so I'm not complaining. Definitely worth go if you've had the same problems and you're looking for an alternative to the soggy fry.
Has anyone tried this method of soaking them before? I'd love to know what you thought.