Raw sweet potato slices on a baking tray on a dark background, top view. Cooking baked sweet potatoes
The Trick For Crispy Sweet Potato Fries Requires No Extra Ingredients
By Kalea Martin
Sweet potatoes are more difficult to crisp than regular fries since they contain more moisture and sugar. Whether you bake or fry them, ensure they're spread out and not touching.
An overcrowded baking pan will lead to soggy fries because steam gets trapped when baking. The moisture from the potatoes has nowhere else to go, so they become soft.
The side of the fry touching the pan will usually be a lot less crispy, so in addition to spacing fries out, flip them halfway through baking or bake them on a wire rack.
When more food is added to the oil, the temperature drops. Since the oil isn't hot enough, the sweet potatoes absorb more liquid and take longer to cook.
To remove excess moisture, fry them twice — first at a lower temperature, then at a higher one. If you’re using an oven, blanch the fries and freeze them before baking.