sweet potato fries

9 years ago

Can someone tell me if there is a way to get the frozen sweet potato fries to get crispy when you bake them in the oven? Also wondering about an easy seasoning (not too spicy) for them. thanks!

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Comments (7)

User
9 years ago
I always liberally oil the pan before I bake frozen fries. It seems to help.
User
9 years ago
I've never made frozen ones, but this works for fresh so will probably work for frozen too.

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries
http://www.wholeliving.com

1/2 cup all-purpose flour

3/4 teaspoon coarse salt

1/2 teaspoon ground pepper

2 large egg whites

1 1/3 cups grated Parmesan cheese

4 small sweet potatoes (about 2 pounds), scrubbed and quartered
lengthwise

1. Preheat the oven to 425ÃÂ°. Line a large rimmed baking sheet
with parchment paper or aluminum foil and then set aside.
1. In a shallow bowl, stir together the flour, salt, and
  pepper. In a separate shallow bowl, lightly beat the egg whites
  with 2 tablespoons of water until combined. Place the Parmesan on
  a sheet of waxed paper or put it in another shallow bowl.
2. Dip the sweet potato first in the flour mixture, shaking
  off excess. Then dip each wedge into the egg white mixture until
  coated. Finally, dip the sweet potato in the Parmesan, pressing
  the exposed surface of the potato into the cheese. (Don't worry if
  some gets on the skin.) Transfer potato wedges onto the prepared
  baking sheet as you go.
3. Bake potatoes until tender and crisp, about 25 minutes.
  Serve sprinkled with more salt if desired.
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Hi Terri- yummm indeed! Yours look great. I have an official taster as well and she tends to hover extremely close whenever I'm chopping veggies (next time you make napa cabbage see if Jessie like the stalks...Amber will do tricks for them!) Every year when we go to Ohio for Vintage Motorcycle days we stop at a local "sports bar" and I've got to have their sweet potato fries. They serve them with a brown sugar whipped butter. It takes divine to a whole new level of artery clogging. Nina
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I have several for dinner tomorrow (thank you, DH, for all the 'warning') and wanted to prep my sweet potatoes today- can anyone recommend a foolproof way to hold them in the refrigerator overnight? Ann? Would I hold them in cold salted water, like regular potatoes? Here's the recipe I'm using- from Gourmet, May 2004- it's a favorite, and it's a beautiful dish. Lime Cilantro Sweet Potatoes serves 4 2 lb sweet potatoes, peeled and cut into 3/4" pieces 3 T. EVOO 3/4 t. salt 1/4 t. cayenne 1/2 t. finely grated fresh lime zest 1 T. fresh lime juice 1/4 c. chopped fresh cilantro Put oven rack in lower third of oven and preheat to 425. Toss sweet potatoes with 2 T. oil and 1/4 t. salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender- about 25 min. total. Stir together cayenne, zest, and remining salt in sm. bowl. Whisk together lime juice and remaining T. oil in a med. bowl then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
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Teri, let me know how yours come out if you make the sweets today. Dreamhouse, I may have that cookbook laying around somewhere. I thought it was one of the ones I got from my dear MIL when she passed away. I'm going to look for it so I can see the recipe. Jessy, I like the Reynolds wrap non-stick foil as well. I use it to line my baking dishes when I make bar cookies and brownies. I hope it's not killing any of us:-) If I use it for the sweet potatoes, would I cut down on the oil in the recipe? Ann, your recipe looks delicious, I have copied it and will try that one as well. I've never had sweet potatoes with parmesan cheese before, but I like both so I'm going to give it a whirl. Your photos, as always, are mouthwatering. Kathy, it sounds like the wedges in your recipe are pretty big? I'm looking for some crisp or crunch on the outside, but tender on the inside. That's a good basic recipe for me to start with, and the dipping sauce sounds like I could forget the potatoes and just eat that!!!! Thanks everyone for such good recipes and tips. I am planning to go later to our beachside produce market and get several sweet potatoes, so I can make these beauties. Happy Fall! We are expecting two days of rain here in Coastal FL, then a couple of cooler days. I can't wait!! DONNA
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Sweet Potato Fries
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You might like these. I haven't had a problem with them any time I've made them. Home Cookin Chapter: Recipes From Thibeault's Table Parmesan-Coated Sweet Potato Fries ================================== Parmesan-Coated Sweet Potato Fries http://www.wholeliving.com 1/2 cup all-purpose flour 3/4 teaspoon coarse salt 1/2 teaspoon ground pepper 2 large egg whites 1 1/3 cups grated Parmesan cheese 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise Preheat the oven to 425Â°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
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bulldinkie
9 years ago
Just sprinkle olive oil S&p and roll around with hands to coat,Bake in hot oven.Theres a dip I make with it I love, you take about 1 cup sour cream add about 3 T brown sugar.It should be pale tan after mixing.let sit till fries are done oh my, good...
Islay_Corbel
9 years ago
We don't eat them because they're always soggy! I'm going to try Ann-T's recipe. Sounds lovely. I do something similar with parsnips.
Jasdip
9 years ago
I'm with Islay! White potatoes are no problem but sweet don't crispen up for me. Is crispen a word? lol
KatieC
9 years ago
I tried making my own and the frozen sweet potato fries from Costco and couldn't get them crisp. Trader Joe's aren't bad...they're coated with something (cornstarch and ?). I figure I'll try to reproduce when fresh sweets are on.

We like them with a chipotle mayo dip. Not sure how Ann's recipe w/parmesan would go, but it'd be worth a try. I feel an experiment coming on.....

This post was edited by katiec on Sat, Aug 9, 14 at 23:41
grainlady_ks
9 years ago
Has anyone tried preheating the pan? That seems to be suggested in several recipes I've looked at on-line (sample recipe below with full instructions).

-Grainlady

Here is a link that might be useful: Crispy Baked Sweet Potato Fries

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sweet potato fries

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