Taitung Sweet Potato Crisp

Most of us don’t keep several starches on hand, so I chose the most common starch for this recipe. Without a doubt these are the best SP fries I’ve ever made. They’re way better than the best rated frozen fries. I cut the wedges pretty thin as I have very sharp chef knives. This means they crisp up well without the broiling step. Next time I’ll cut the salt just a bit.
We used an electric slicer to get a consistent thickness. They are tough to cut so I zapped them in the microwave a couple of minutes. For the ones 台東最強伴手禮 that didn’t crisp up, I tried a few seconds in the microwave and that did a pretty good job. Haven’t tried the convection part of my oven.

Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like . Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed. I like to season my sweet potatoes after they’re fully done baking, instead of beforehand.
Once the fries have cooled down to room temperature, begin the second fry and cook until the perfectly brown and crispy. In a small dish, combine salt, paprika, pepper, garlic powder, and onion powder together. Sprinkle on top of potatoes and mix until evenly coated. My picky husband even said they were the best rendition of a sweet potato he’s had, and he likes sweet potatoes. I made them just as directed and just sprinkled a small handful of grated Asiago cheese over the wedges before broiling. Yum! This will be in our regular rotation.
Line two oven trays with baking paper. Cornflour is the secret ingredient to crispy fries! Tossing the cut fries in a little cornflour before baking makes them super crispy on the outside while keeping them soft in the middle. Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc.

The crisp rice topping can be stored in an airtight container for 1 week. I was going to experiment more with trying to preserve the crispiness of these sweet potatoes until the next day but who am I kidding? These sweet potato crisps are so delicious it will be hard to stop yourself from eating it straight out of the microwave. When the potatoes are done cooking, take the baking sheet out of the oven. If eating as a side dish, serve immediately. You can also let them cool and serve on top of salads or bowls.
Using a sharp knife, cut the sweet potatoes into thin, even slices. We have been experimenting with these chips and have had mostly good results. I have used a dehydrator on one batch which helped remove the moisture. The best were ones I sprayed lightly with olive oil and salted and baked at 375. Had to watch to prevent burning.

Pop them into a large bowl to toss with your favourite seasonings and serve. Heat the oil in a large deep saucepan to 180°C or until a bite sized piece of bread browns at a steady rate. Roasting them with a bit of seasoning turns them into an instant treat.
Remember, these tubers were ripped from the ground, after which they spent a fair amount of time hanging out in transit and in your grocery store. I want to shout my love for sweet potato recipes from every corner of this here internet. I don't save them for fall, or for "sweater season," or for Thanksgiving. I eat sweet potatoes on the hottest days of summer and the rainiest days of spring. I don't discriminate between the varieties .
So, I recommend allowing them to ‘rest’ for a few minutes before serving. Serve fries immediately with dipping sauce of choice, if using. With a burger – you can’t have a burger without fries, am I right?!

We’ve never used curry in my house! Wasn’t quite sure what to expect but the flavor might be a new favorite… at least with the sweet potato. These were a 5 star can’t wait to eat them again kind of food. Start by slicing off the ends of the potato. Then, cut off a small piece (about 1/4 to 1/2 inch thick and 3 inches long) from one of the sides, creating a flat surface.
Divide the sweet potato among the 2 baking sheets and spread into a single, even layer, leaving space around each fry. Arrange 2 racks to divide the oven into thirds and heat to 400°F. Line 2 rimmed baking sheets with parchment paper if desired. You’ve probably read about soaking your fries overnight or frying them twice for a really crisp exterior.