Baked Sweet Potato Fries Recipe By Tasty

Steps:

• Preheat oven to 425ºF/220ºC.
• Slice the ends off of the sweet potato and then slice it in half. Take one half and slice it horizontally 4 times then slice vertically 4 times to cut into fries.
• In a large bowl mix fries and ingredients until evenly spread.
• Place fries on a prepared baking sheet and bake for 25 minutes or until fluffy inside and crunchy on the outside.
• Enjoy!

Steps:

• Peel the sweet potatoes on a cutting board.
• Trim the ends of the potatoes and cut into ½-inch (1 cm) thick matchsticks.
• Add the cut potatoes to a large bowl of water and soak for 1 hour.
• Drain the potatoes in a colander, and rinse with cold water.
• Preheat the oven to 425˚F (220˚C).
• Thoroughly dry the sweet potato matchsticks with paper towels.
• Add the sweet potatoes to a large bowl and sprinkle with cornstarch, tossing until fully coated.
• Drizzle the grapeseed oil over the potatoes, add the paprika, garlic powder, and pepper. Toss to coat.
• Arrange the sweet potatoes in a single layer on a greased, foil-lined baking sheet.
• Bake for 15 minutes. Use a spatula to turn the sweet potato fries over.
• Bake for another 15 minutes.
• Turn off the oven and crack the door open, then let the sweet potatoes rest in the oven for 10 minutes.
• Season the fries with salt.
• Enjoy!

Steps:

• Rinse and peel sweet potatoes.
• To cut into fries, cut a small sliver off the edge of the potatoes lengthwise to create a flat side for them to rest on. Turn the potato over to lay on its flat side. Cut each slice lengthwise into three to four fries.
• Place the fries in a bowl of water and soak for one hour. (This helps remove excess starch from the potatoes so your fries will be crispier.) Rinse and dry off.
• In a large bowl or gallon bag, toss the fries with cornstarch until they're evenly coated. Then add the oil and toss to coat.
• Add the pepper, paprika, garlic powder, and brown sugar and toss to evenly distribute your spices. (Hold off on adding the salt until after baking. This will help make sure the fries are crispy.)
• Preheat the oven to 425°F (220°C).
• Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Lay out the french fries, being sure not to overcrowd the pan. (You may need two pans, depending on how large your pans are. Avoid overcrowding one pan or your fries may not crisp up.)
• Bake for 15 minutes. Flip fries with tongs, then bake for an additional 10-15 minutes. Sprinkle on salt (to taste) and serve! Add shredded Parmesan and chopped parsley for an optional garnish.
• Enjoy!

Steps:

• For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
• Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
• For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
• For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
• For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
• Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
• Increase the oil temperature to 350 degrees F.
• Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
• Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 425. In a large mixing bowl, drizzle oil over the potatoes. Add seasoning mix and toss to coat. Place fries in one even layer cookie sheet. Bake 10 minutes, turn and bake 10 more minutes. Fries should be soft on the inside and browned on the outside.

Steps:

• Preheat the oven to 450 degrees.
• Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Steps:

• Combine all spices in a small bowl. Set aside.
• Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
• Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
• Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don't over-bake them, or they'll be soggy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Melt butter with cinnamon, white and brown sugar, ginger, and salt in a large microwave-safe glass bowl on high, 1 to 2 minutes; remove from oven and stir until mixture is thoroughly combined.
• Dredge sweet potato pieces in the butter-brown sugar mixture to coat. Arrange fries on the prepared baking sheet.
• Bake in the preheated oven until fries are tender and coating has baked onto the fries, 30 to 35 minutes.

Steps:

• Preheat oven to 425°.
• In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
• Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

Steps:

• Preheat the oven to 450 degrees.
• 1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
• 2. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries - you want them to be roasted, not steamed.
• 3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
• Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
• Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Steps:

• Preheat oven to 350.
• Cut sweet potatoes in half and then slice into small strips that resemble standard french fries & place in large mixing bowl.
• Sprinkle potatoes with olive oil & all spices, toss until each potato is covered in oil and spices.
• Spread potatoes on boiling pans or wire racks over baking sheets (allows for excess oil to drip and not sit on fries).
• Bake for 45 minutes to 1 hour (until browned, they will still be pliable).
• Serve with sour cream or my spicy sour cream dip.

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• Peel the sweet potatoes and cut them into 1/2-inch thick wedges.
• Put the potatoes in a large bowl and drizzle with the oil. Season with salt, pepper and your choice of other spices, if using, and toss to coat. Arrange the potatoes in a single layer on the prepared baking sheet.
• Roast the potatoes, flipping once if their bottoms darken quickly, until tender and crispy, about 20 minutes, depending on their size. Serve with ketchup and/or ranch, if desired.

Steps:

• Preheat oven to 425°. Combine all ingredients; toss to coat. Spread fries in a single layer on 2 baking sheets. Bake until crisp, 35-40 minutes. Serve immediately.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange sweet potatoes onto a baking sheet. Drizzle coconut oil over the sweet potatoes; season with cumin, garlic powder, salt and pepper.
• Bake in the preheated oven, turning occasionally, until soft in the center, 20 to 25 minutes. Garnish with paprika and cilantro.