If someone told me I could only eat 1 food for the rest of my life…hands down, it would be french fries. I love the crunch of the crispy skin and the satisfying creaminess in each fry.
I have been hesitant to try sweet potato fries because honestly, why mess up a good thing? In my mind, sweet potato fries were sweet and would never satisfy my savory cravings. I had decided to make Turkey Burgers Monday night and somehow, regular fries just did not seem like the right thing to pair with it.
After searching Pinterest, I found a variety of recipes for sweet potato fries. I combined several recipes and I think I have found the perfect blend that just might satisfy my french fry obsession.
The light coating of corn starch provided a nice crispy coating that worked so well with the other spices. Oven baking the fries helps to cut back on the calories and fat that you normally get from deep frying them.
Sweet potatoes & white potatoes have roughly the same amount of calories. However, sweet potatoes are better for you because they have more Vitamins A & C. Most importantly, sweet potatoes have a lower glycemic load & glycemic index than white potatoes. This means that your blood sugar won’t rise as much when you eat a sweet potato as compared to a white potato.
The most important element to making this recipe successful was the sauce! I am all about a great sauce to dip my fries in. This sauce combined both reduced fat mayonnaise and just a little full fat mayo with ketchup & apple cider vinegar. It was the perfect combination of creamy & tangy for the fries. I hope that you enjoy!
2 Sweet Potatoes – Peeled & Sliced Uniformly
1 TBSP. Cornstarch
1/2 TSP. Salt
1/4 TSP. Black Pepper
1/2 TSP. Paprika
1 TBSP. Olive Oil
Wash & peel sweet potatoes with a vegetable peeler. Slice potatoes either in half or thirds length wise depending on the size of the potato.Then slice potatoes into uniform pieces.
Mix the cornstarch, salt, pepper & paprika together in a separate bowl. Pour this mixture over the sliced sweet potatoes. Drizzle olive oil over sweet potatoes until all slices have been mixed thoroughly.
Spread sweet potatoes evenly over a baking sheet. Try to make sure that they do not overlap each other. This is helpful to ensure that each fry obtains it’s ultimate crispiness ;).
Bake at 400 for 20 to 25 minutes. Halfway through baking, toss the fries so they have a chance to crisp up on both sides.
2 TBSP. Reduced Fat Mayo (I Used Hellmans)
1 TSP. Full Fat Mayo
2 TSP. Ketchup
1 TSP. Apple Cider Vinegar
1/2 TSP. Smoked Paprika
Mix all ingredients together until well blended. This sauce will keep well in the refrigerator in an airtight container for 2 – 3 days.