In our daily process of ripping open package after package, nothing brightens our eyes more than fresh produce. Most recently, Stokes Purple sweet potatoes enticed me with their vibrancy, and I snatched them up like precious jewels. I had a plan for these purple beauties: they had french fries written all over their future. Baked french fries, to be more specific.
While I'll never pass up deep-fried sweet-potato french fries at a burger joint, it's rare for me to make them homemade, which involves slopping half of my oil supply in a saucepan for just one batch of fries. Thanks to my mom and the '90s low-fat rage, I know a way to get my french fry fix without the oily mess: please meet the baked french fry.
These sweet-potato french fries crisp up thanks to being tossed in oil, then whipped egg whites. I recommend dipping the french fries in homemade ketchup or ranch dressing seasoned with spicy cayenne pepper.
This recipe can be made with regular sweet potatoes if your grocery does not carry the purple variety. If you don't have fresh parsley on hand, the dried variety will work too.
- 2 tablespoons high-heat oil, like canola
1 pound purple sweet potato, peeled and cut into 1/4-inch sticks
1 egg white
1 teaspoon fresh parsley, finely chopped
Salt and pepper, to taste
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper.
- In a medium-size bowl, rub oil over the sweet potatoes until they are well-coated.
- In a separate bowl using a spatula, whip the egg white until soft peaks form. Dollop over the sweet potatoes, then fold into the sweet potatoes until each piece is coated.
- Divide the sweet potatoes between the baking sheets, spreading them out so none of the pieces touch each other. Bake for 25 to 30 minutes, flipping halfway through the cook time, until the fries are crisp and golden brown. Season with parsley, salt, and pepper. Serve immediately.
- Side Dishes, Potato
- North American