Crispy Sweet Potato Fries

Pet peeve #37 on my {somewhat long} list of pet peeves: people who promise that their gluten free, dairy free, calorie free and typically, taste free, version of (insert unhealthy food here) tastes just like the real thing! C’mon people, you’re not fooling anyone.

For example, let’s talk french fries. Given the choice between a homemade sweet potato fry or a box of fries from McDonald’s, you can bet your ass I’m going for the McDonald’s fry, every single time. But you loooooove sweet potato fries. You like them waaaayyyy better than regular french fries. Uh huh. Sure. You’re probably also one of those people who just hates pizza and carbs and chocolate and all things delicious. (By the way, if you say any of those things, you’re lying to yourself. Who just doesn’t like pizza?)

Homemade sweet potato fries are exactly what a fry shouldn’t be: soggy and flaccid. There are a few other things that come to mind that shouldn’t be soggy or flaccid either, but we won’t go there.

Back to the fries….these fries are miraculously crispy, and I didn’t have to deep fry them in oil to achieve said miracle.

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Seriously. I’m not lying. I wouldn’t lie about something as important as crispy french fries. They’re still not as good as a fry from McDonald’s, but hey, you can’t win ’em all.


  • 2 large sweet potatoes
  • Olive oil
  • Cornstarch, about 1-2 tbs.
  • Salt and pepper, if desired


Gather and peel your sweet potatoes. Cut your sweet potatoes until they’re a medium thickness.  Not hugely thick cut and not shoestring. Let potatoes soak in water for an hour – half the day.  (not mandatory, but recommended)

Preheat oven to 425°

Throw a tablespoon or two of cornstarch into a plastic bag. Dump a handful of sweet potatoes into the bag with the cornstarch.  You don’t need to dry them with paper towels or anything.  Just drain the water and then give each handful you drop in the cornstarch a good shake.  Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.  This is important.  Too much water and too much cornstarch and you’ll end up with a goopy mess.  Plus your fries will taste like cornstarch.

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Put your coated fries on a non-stick cookie sheet. Drizzle with olive oil. You can use as much olive oil as you want — the more you use, the crispier they’ll be, but the more you use, the less healthy they become. Pick your poison.

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Using your hands, make sure the fires are well coated in the oil. Spread them out enough so that there is space between each fry.  The less fries on the pan the better they’ll cook.  Too many shoved together and they’ll never get crispy.  They’ll just steam.  Pop the fries into your preheated oven and cook for 15 minutes.

Serve with dipping sauce of your choosing and enjoy.

Serves about 4 people.

Recipe from: The Art of Doing Stuff


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