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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.
ann_t
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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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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hey alexa - I have this one from Diana not really fries w/dipping sauce though - if you find another, let me know! yum! sweet potatoes with bacon, romesco and spinach serves 6 Â posted by dlundin (Diana) 2 1/4# sweet potatoes 1/3 cup brown sugar 1 cup unsalted butter 1 tablespoon sage, julienned 2 teaspoons picked thyme leaves 1/2# slab bacon, cut into 1/2 inch lardons 1/3# young spinach, cleaned 1 recipe romesco (attached) 1. Preheat the oven to 350 degrees. 2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar. 3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonÂbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly. 4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside. 5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more. AOC romesco makes 2 cups 1 cup plus 2 tablespoons extra virgin olive oil 5 ancho chilis, seeds removed, soaked in warm water for 30 minutes and then dried 2 tablespoons almonds, toasted 2 tablespoons hazelnuts, toasted 1 clove garlic 1 each 1" thick slice of bread, fried in olive oil until golden brown, cut into cubes 1/3 cups roasted or canned tomato 1 tablespoon chopped parsley 1. in a heavy sautÃ© pan, heat 2 tablespoon of oil and sautÃ© the chilis for 5 minutes. Season with salt and put aside. 2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine. 3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt.
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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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