Crispy Baked Sweet Potato Fries are really hard to do unless you have the right recipe. This recipe tells you the secret to crispy on the outside and fully cooked on the inside without deep-frying! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), Paleo, Whole30 and vegan diets.
Cook at a high temperature. Don’t try and rush this recipe by putting the fries into the oven before the oven has reached 425 degrees. It’s important to have the oven at temperature otherwise you’ll end up with mush.
Don’t crowd the oven. It’s really tempting to try and jam as many baking sheets into the oven to make more fries faster. Crowding the oven makes it harder for the oven to stay at temperature. You’ll need to do one pan at a time otherwise you’ll end up with mush again.
Don’t crowd the baking sheet. You need to make sure that the fries aren’t touching or lying on top of each other. They won’t brown or get crispy if they are too close.
Use Yams! This may be the most important tip! Sweet potatoes are great for mashing but I’ve found them too soft for fries. They never really crispy up on the outside and just turn into a pile of mush. Yams on the other hand, crisp up all over the outside (with the help of a little oil) while the inside is nice and tender.
If you want to turn these Crispy Baked Sweet Potato Fries into Loaded Sweet Potato Fries just add strips of my Italian Chicken and then drizzle with Avocado Caesar Dressing for a Mediterranean meal.