Where would we be without sweet potato fries? Sweet and lightly spiced, these humble little chips add so much flavour to any dish. Serve alone as a snack or as part of a meal for something more substantial.
The perfect pairing
I’ve paired the sweet potato fries with brown sugar, smoked paprika and a splash of balsamic vinegar for a sweet affair with some added smoky depth! Coat in cornstarch and oil and roast for 25-30 minutes for the perfect texture, which of course means soft on the inside with a slightly crunchy exterior. Spread out evenly onto the baking tray, taking care to space out the fries so they are not touching. This helps the fries to roast, rather than steam, resulting in crispy chips.
Leave a comment and let me know how you get on making these sweet potato fries. I would love to see your creations over on instagram!
Why not give these dips a try?
roasted peanut butter aubergine dip
Sweet potato fries
Ingredients
- 2 medium sweet potatoes
- 1/2 tsp salt
- 1 tsp brown sugar
- 1 tsp smoked paprika
- 3 tsp balsamic
- Black pepper to season
- 3 tsp cornstarch
- 1 tbsp rapeseed oil
Instructions
- Line a baking tray with parchment paper.
- Peel and chop the potatoes into fries. Add to a mixing bowl and sprinkle over the spices, seasonings, cornstarch and olive oil. Mix well ensuring all the fries are well coated.
- Spread the fries out evenly onto the baking tray, taking care to space out the fries so they are not touching.
- Roast for 15 minutes at 200 fan. Flip the fries over and roast for a further 10-15 minutes. Remove from the oven and enjoy alongside your favourite dips.
Not fully crispy, bit softer in the middle but I actually prefer them that way. Really liked the paprika and balsamic flavouring.