Crispy Seasoned Sweet Potato Fries
3.5 oz
2 lbs sweet potatoes
3 tbsp cornstarch or arrowroot starch
2 tbsp neutral cooking oil or cooking spray
2 tbsp Mango Chili Hibiscus, Salt-free Seasoning Blend
2 tsp salt
¾ tsp black peppercorn, fine ground
  • First, wash and scrub the sweet potatoes, then pat them dry. If the sweet potatoes are not organic or are especially dirty, peel them. Otherwise it’s optional to leave the skin on.
    With a sharp knife, cut the potatoes in half lengthwise. Then begin to slice each half into 1/3” slices. Continue to cut those slices into sticks.

  • Rinse the sweet potato sticks under cold water to remove any excess starch.

  • Lay the sweet potato sticks between towels and pat them dry, removing as much moisture as possible.

  • Make sure the racks in your oven are evenly spaced in the middle.

  • Preheat the oven to 400 degrees.

  • Place the starch in a large bowl and, in batches, lightly coat the sticks in the starch.
    Spread the sticks on one of the baking sheets and spray them lightly with oil, tossing them gently to get an even coat.

  • In a separate bowl, combine the mango chili hibiscus seasoning, salt, and pepper.
    Sprinkle the seasoning mixture over the sticks, tossing them again to coat them evenly.
    Spread 1/4 of the sweet potato sticks out onto one baking sheet, being careful not to crowd them.

  • Repeat this with the second baking sheet. (Only half of the fries will be cooked at once. The other half will be cooked in a second batch).

  • Place the two baking sheets in the oven and bake at 400 degrees for 15 minutes. Then flip the fries and bake them for an additional 10 minutes on the other side.

  • Remove from the oven. Sprinkle with more salt and serve hot.

  • Repeat with the second batch.

These are best served immediately, but they can be revived within a few hours by placing them back in the oven.
Resist the urge to overcrowd the baking sheet with more fries. This will cause them to steam and make them soggy, rather than crispy.
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