I’ve been making these at least once a week for months and months and I’ve finally perfected them. They have a crispy flaky coating on them, with a soft fluffy middle. I’ve tried a lot of ways to make sweet potato fries, with a lot of different kinds of sweet potatoes, and these are the best.
The Japanese yams get crisp and brown on the outside, without getting mushy on the inside. I’ve found that regular sweet potatoes tend to burn on the outside very quickly and are soggy and mushy instead of tender and fluffy.
Just a warning, I don’t measure anything for these. I just dump stuff on until it looks right.
- 2-3 small japanese yams
- 1/4 c. arrowroot or tapioca starch
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- neutral flavored liquid oil of choice
Begin by preheating oven to 450 degrees. Prepare a cookie sheet by lining it with a sheet of parchment paper. It MUST be parchment paper. These will stick like crazy if you just use foil. Peel and cut your sweet potatoes into uniform 1/4 inch matchsticks. I like to cut the sweet potatoes lengthwise in half, then lay them on the flat side and cut into 1/4 inch planks, then lay the planks on the broad side and cut into 1/4 inch matchsticks.
As you cut your fries, place them in a bowl of water. Let them soak for at least 20-30 minutes. This helps remove extra starch. Drain the fries and pat them dry with a clean kitchen towel. In a large bowl, mix the arrowroot starch, garlic and onion powders, and black pepper. DO NOT SALT THEM YET. Add the fries and toss to coat. Arrange the fries in a single layer on the parchment-lined cookie sheet, then drizzle them with the oil.
Bake for about 20 minutes or until the bottoms are getting golden brown. Flip the fries over and turn the tray around and bake for another 15-20 minutes until the other side is golden brown. Sprinkle with salt as soon as they are finished baking and serve immediately.