Do you want to know the secret to making the best baked sweet potato fries? It’s the potato. My favorite market, Jimbo’s, carries three to four kinds of sweet potatoes on a regular basis. You can see them from left to right in the picture below. First is the garnet potato. It’s dark orange and the one most people think of when they hear “sweet potato.” They are a good source of fiber, vitamin C, B6, iron, copper, and potassium. Second is the Japanese purple sweet potato. The flesh is dark purple and loaded with antioxidants. Third is a white sweet potato. They also provide beta-carotene, vitamin C, iron, and potassium. Forth is the Japanese sweet potato. They contain fiber, thiamine, calcium, potassium, vitamin A, and vitamin C. Fun fact: the skin of sweet potatoes contain three times the antioxidants than the flesh.
When it comes to making sweet potato fries. The dark orange Garnet sweet potatoes have a high moisture content and therefore don’t get crispy enough without burning. So you end up with soggy fries or burnt fries. The white sweet potato is my personal favorite because it’s not as sweet as the dark orange varieties. It’s the perfect blend of a russet and garnet potato—just slightly sweeter. They have a lower moisture content, and will get brown and crispy in the oven. For this reason, they make the best sweet potato fries.
How to make the best sweet potato fries in the oven
Preheat oven to 425 degrees. Peel two large white sweet potatoes. Slice potatoes uniformly at 3/4 by 3/4 of an inch. Line sheet pan with parchment paper. Toss potato slices with olive oil and and spread in a single layer with space between each fry. Note: it’s really important that fries are not over crowded and in a single layer. If you are making a large amount, you may need to make them in batches. Sprinkle with salt and place in the oven. Sprinkling with pepper is optional (omit for AIP.)
In 15 to 20 minutes check to see if the fries are browned on the bottom. When they are sufficiently browned on one side, flip the fries and bake for another 15 to 20 minutes.