Baked sweet potato fries are not fries. As much as you’d like to think they are, they are not. Unfortunately, us healthy folk have sacrificed the satisfying crunch of a fry in the name of our health — and waistlines, let’s be honest now.
Baked sweet potato fries are soft and limp (get your minds out of the gutter !) but I think I’ve discovered the key to making them crispy!
Joking. I hope I didn’t just lose all of my readers. If you’re still here, I really do have a method to making crispy sweet potato fries.
Crispy Sweet Potato Fries
- 1 medium sweet potato
- 1/4 c. liquid egg whites (or 2 egg whites)
- 1 tbsp cornmeal
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tbsp olive oil
- salt and pepper
Turn the oven to 400. Place a medium baking sheet into the oven to preheat. Slice the sweet potato into fry shapes. In medium bowl, whisk egg whites until frothy. Toss the sweet potato fries into the whipped egg whites until evenly coated and sprinkle in cornmeal, nutritional yeast, garlic powder and salt and pepper. Carefully remove the pre-heated baking sheet from the oven, drizzle it evenly with the olive oil. Place the coated sweet potatos in an even layer onto the hot baking pan and place it back into the oven for 25-30 minutes rotating the pan and flipping the fries half way through.
You can play around with the seasonings. For this batch I chose nutritional yeast and garlic but try cinnamon and paprika, or garam masala. I’m so brown.