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The Crispiest Sweet Potato Fries Ever recipes

The Crispiest Sweet Potato Fries Ever recipes

This recipe delivers perfectly crispy sweet potato fries using a unique egg white and flour coating. Thinly sliced sweet potatoes are seasoned, coated, and baked until golden and crunchy. It’s a healthy and delicious alternative to traditional fries, perfect as a side dish or snack.
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Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 412.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Sharp Knife or Mandoline For even slicing
  • 2 Large Baking Sheets
  • 1 Parchment Paper

Ingredients
  

Main

  • 2 large sweet potatoes I used 1 sweet potato and 1 yam, thinly and evenly sliced
  • 2 egg whites
  • 3 tablespoons gluten free flour or all-purpose
  • 1 tablespoon steak seasoning/rub I use Penzey’s Mitchell Street Steak Seasoning
  • 1 teaspoon garlic salt

Instructions
 

  • Preheat your oven to 4000F (2000C).
  • Wash and peel the sweet potatoes, then slice them thinly and evenly into fry shapes, approximately 1/4-inch thick. Uniformity is crucial for even cooking.
  • In a large mixing bowl, lightly whisk the egg whites until they are slightly frothy.
  • Add the sliced sweet potatoes to the bowl with the egg whites and toss thoroughly to ensure each piece is evenly coated.
  • In a separate shallow dish or bowl, combine the gluten-free flour (or all-purpose), steak seasoning, and garlic salt, mixing well.
  • Working in batches, transfer the egg white-coated sweet potatoes to the flour mixture, tossing gently to coat each fry completely and evenly.
  • Arrange the coated sweet potato fries in a single layer on large baking sheets lined with parchment paper, ensuring they do not overlap to allow for proper air circulation.
  • Bake for 20 minutes, then carefully flip the fries over and continue baking for another 20-25 minutes, or until they are golden brown and crispy.
  • Keep a close eye on the fries during the final baking stage to prevent burning, as oven temperatures can vary.
  • Remove the crispy sweet potato fries from the oven and serve them immediately for the best texture and flavor.

Notes

For truly crispy fries, consistency is key. Slice your sweet potatoes as uniformly as possible; a mandoline is ideal for this. The egg white and flour coating creates a thin, dry barrier that helps achieve that desired crisp exterior while keeping the interior tender. Do not overcrowd your baking sheets; give the fries ample space for air circulation to prevent steaming and promote even browning. If crowded, they will steam instead of crisp. For an extra crisp texture, consider preheating your baking sheets in the oven before adding the coated fries. Serve immediately after baking for optimal crispness.