Many people search for hidden treasure… others search for that it bag of year. I, however, have been receiving a search that’s brought me all over the net, deep into my cook book collection, as well as on numerous outings towards the produce aisle, when i attempt to unlock my very own culinary mystery: steps to make the right baked yams fries which are crispy around the outdoors, soft inside, and far more healthy compared to deep-fried version. I’ve always had a little of the yams fry obsession, however the ones I baked within the oven in your own home were always limp along with a little saturated in comparison towards the crispy fries I purchased in restaurants, along with a quick search online says you will find a never-ending quantity of yams fry quality recipes available. I required one for that team and attempted them out so it's not necessary to, and wound up with (things i think is) the world’s best baked yams fry recipe. I’ll never make sure they are one other way again, and that i highly claim that you print this darling illustration by Kelly Colchin, use it your fridge, and abide by it towards the letter. Keep reading through for that step-by-step technique, along with the recipe card below…And that's it! The soaking step is essential (don’t skip it!) because it draws the surplus starch in the taters helping them prepare through. And also the quick shake in corn starch may be the secret hero which makes them incredibly crispy around the outdoors without deep baking. Personally, i love a sweet-salty-spicy combo on my small fries, however i incorporated a couple of different flavor suggestions within the recipe below that you could adjust to suit the relaxation from the meal (Indian? Mediterranean? American? We have a fry for your.) Keep reading through for that recipe, and I’d like to hear what you believe should you try it out!
The Right Oven-Baked Yams Fries
Serves 4, like a side dish
- 2 medium sweet taters
- 2 teaspoons corn starch
- 2 tbsps essential olive oil
- 1/2 teaspoon chili powder (or curry powder, or herbes p provence, deepening in your mood)
- 2 tbsps bread crumbs
- 2 tbsps brown sugar
- non-stick cooking spray
- coarse ocean salt, to taste
- Peel the sweet potatoes and cut them into fries that are 1/2″ thick. Fill a large bowl with cold water, add the sweet potatoes, and let soak for at least 1 hour. Drain the water out of the bowl, rinse the fries once more with cold water, then drain thoroughly. Pat dry with a towel.
- Preheat oven to 450 degrees, and line a baking sheet with foil. Spray with nonstick cooking spray.
- Add the cornstarch to a gallon-sized zip top bag, then add the sweet potato fries and shake the bag around to lightly coat the fries in cornstarch. You just want the very lightest coating — avoid letting any clumps stick to the fries.
- Pour the fries into a large bowl, drizzle the olive oil over, then sprinkle on the brown sugar, bread crumbs and chili powder (or whatever seasoning you’re using.) Use your hands to mix everything together thoroughly, then pour the fries onto the baking sheet and spread into a single even layer, preferably with the fries not touching each other. If they’re too crowded, put some of the fries on a second foil-lined baking sheet.
- Place the baking sheet on an oven rack in the lower third of the oven, then let bake for 15 minutes. Remove fries from oven and use a spatula to toss everything around. Spread out in a single even layer again, then bake for another 15 minutes until fries are golden brown.
- Turn off the oven, open the door partially, and allow the fries to rest and crisp up for 5 – 10 minutes. Remove from oven, sprinkle liberally with sea salt, and eat!