Sweet potato fries how long

If you soak them in cold water for about 45 minutes before baking they will crisp up nicely. Rating: 5 stars. I make these often. I cut them so that they're circular. I use olive oil and bit of salt - no garlic. If you need them done quick, broil them, flipping half-way through - only takes a couple minutes to cook them this way!

Anna Kozma. This is a popular recipe in my house, always make it for holiday table. I do not use sea salt - comes out too salty; I use the same amount of kosher salt. I also add a pinch of chili pepper to the spice mix. After consulting with my friends used to Southern cuisine, I now add a pinch of nutmeg and ground cloves to the spice mix, to enhance the flavor Read More.

SunnyDaysNora Allstar. Excellent recipe! I cook for 20 minutes, flipping halfway through. The flavors are easy to change- I often just do salt, cayenne, and cumin. A staple! Just a tip, I always bake mine on parchment paper. Easy cleanup and crispy fries. This turn awesome and little bit healthier than fried potatoes.

I did some changes adding parsley to the mix, and olive oil instead of soybean oil. I put the potatoes on the sprayed pan and some extra olive oil over that less than 1 teaspoon , baked the first side for 30 min. Crispy outside and tender inside. STEF T. These were delicious even though I forgot the garlic powder and used olive oil. I didn't measure anything, basically just sprinkled and tossed everything right in the glass pan used to bake them in.

I broiled the potato wedges to crisp them. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more.

Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Feel free to use what you like. Sweet potatoes can take high heat, and you might see them and worry they're burned.

The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. But watch carefully to ensure that they don't go from browned to burned. The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes.

Try to cut them evenly so they all cook at about the same rate. For best browning results, bake only one sheet at a time. Place a roasting pan or heavy duty baking sheet one that can take high heat in the oven to preheat.

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices. Remove the preheated baking sheet from the oven.

Carefully spread the sweet potatoes out in a single layer on the baking sheet. Watch out, the pan is hot! Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces. Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.

So watch carefully. When ready let the fries cool for 5 minutes before serving. Actively scan device characteristics for identification.