We love to eat sweet potato fries. It is one of my favorite foods. I think the secret to good, crispy fries is to boil the entire sweet potato until it just starts to soften up, place in refrigerator or freezer until cooled and then slice them. Trust me it will be much, much easier than trying to cut a raw sweet potato (those things are tough). And by boiling the entire potato you pull some of the starches out leaving you with a potato that will get nice and crispy in the oven.
- 3 large sweet potatoes or yams
- 3 tablespoons coconut oil
- 1 tablespoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Boil whole potatoes until just beginning to soften.
- Cool the potatoes in the refrigerator or freezer (overnight preferred).
- Preheat oven to 425 degrees and place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes).
- Cut cooled potatoes into strips or wedges, keeping the skin on. Try to keep most of the pieces the same size so they bake evenly.
- Place the potato strips/wedges in a bowl and toss the potatoes with the oil.
- Add the seasonings and mix until the potatoes are evenly coated.
- Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly.
- Bake the potatoes for about 12-15 minutes until they are tender and well-browned.