RIPE & SOGGY FRIES: THE SECRET TO CRISPY BAKED SWEET POTATO FRIES

There is nothing quite like these Crispy Baked Sweet Potato Fries. They feature a melt-in-your-mouth interior and an amazing light, crunchy outside texture. Serve them alongside grilled fish or an eggplant burger as a tapas appetizer or even as a side dish.

I love to serve these Crispy Baked Sweet Potato Fries next to a saffron mayo aioli. As it takes these fries to the next-level. You can easily veganize the dip by using vegan mayonnaise instead of regular mayonnaise. Either way, this dip is a MUST with these sweet potato fries.

I kept the skins on the sweet potatoes, just to keep more nutrients, but you can peel the sweet potatoes if you like. The most important part is to make sure you cut all your fries in the similar size. About 1/4 inch (.635 cm) sized cut fries, that way they all evenly cook.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy. The other secret is the corn starch. As it helps in achieving that light crispy texture.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT