Sweet Potato Fries
A deliciously crispy alternative to traditional oven fried potatoes, the secret is beaten egg whites.
Rutabagas, Turnips and Parsnips make great root vegetable fries as an alternative to potatoes, as is presented in the Kitchen Tapestry recipe for Root Vegetable Fries. But the Sweet Potato is different. Because of its high water and fiber content, it needs a little help to crisp up in a hot oven, and there is a secret to it.
By the way, as far as the US Agriculture Department is concerned, Yams and Sweet Potatoes are the same thing and they will be labeled that way. Truth is, Yams are indigenous to Africa and while they may have a similar taste, they are, in fact, an altogether different vegetable and are not related botanically. What you're eating in North America are Sweet Potatoes.
My Number One Fan found two recipes on food.com and the tastykitchen website, which I then blended with a tweak or two for my own taste, so this recipe is original in that sense. But I would not have thought of using egg whites to help the Sweet Potato crisp up in a hot oven, so I give credit to them for that innovative approach. Yes, using beaten eggs whites is the secret to giving sweet potato fries a golden color and delicious crunch.
Sweet Fries
Ingredients
- 2 large sweet potatoes
- 1 whole egg white
- 1 tbsp Morton Nature's Seasons Seasoning Blend
- 7-8 grinds freshly cracked black pepper
- 1 tsp Hungarian style paprika
- 1/2 tsp granulated onion powder
- 1/2 tsp granulated garlic powder
- 1/4 tsp cayenne pepper
- 1/8 tsp Fleur de Sel finishing salt
- non-stick cooking spray (like, Pam)
Instructions
- Preheat oven to 425°F.
- Peel the sweet potatoes and cut into fries, about 1/4" thick.
- Using an egg beater or wire whip, whisk the egg white for a few minutes until it forms stiff peaks.
- Add the Nature's Seasons Seasoning Blend, black pepper, paprika, onion powder, garlic powder and cayenne pepper to the egg white and mix well to combine.
- Toss in the sweet potato fries and coat well in the egg white seasoning mixture.
- Spray a cookie sheet or sheet pan with non-stick spray and then lay out the fries on the pan. Don't overcrowd them.
- Bake 30-40 minutes until golden brown and crispy. Half way through the cooking time, flip the potatoes and rotate the baking sheet.
- As soon as the fries come out of the oven, dust them with the Fleur de Sel finishing salt and serve immediately.
Notes
- If cooking in altitudes above 5,000 feet, raise the cooking temperature to 435°F and cook 35-45 minutes.
