Wednesday, December 3, 2014

Perfectly Crisp Sweet Potato Fries

Have you ever made sweet potato fries at home, only to totally fail and shamefully serve soggy fries to your family? I know the feeling all to well. 

I love making homemade fries with sweet potatoes or butternut squash because my girls love them! Sometimes, when I'm in a hurry and don't have time to soak, dry, bake, and flip, I have no choice but to serve soggy fries. That's just life and soggy fries happen. 

BUT, on other occasions, I make the perfect sweet potato fries and they create fights! Literally! When there are 10 fries left on the plate, Sophia starts hoarding them and quickly shoves the last  fries in her mouth before anyone can get their hands on them. We are usually eating the left over food on our kid's plates after dinner, but not when momma makes these!

Perfectly Crisp Sweet Potato Fries

What you’ll need:
2 medium/large sweet potatoes
1 egg white
Garlic salt, paprika,or any other herb/spice)

What you do:
Peel and cut potatoes into even strips. To make sure they cook evenly, try to make the slices as even as possible.
Soak potato strips in a bowl of cold water for 30 minutes. Drain and pat completely dry.
Preheat oven to 425 F and line baking sheet with parchment paper.
In a large bowl, add egg white and beat until foamy.
Add potatoes, salt, and other spices. Toss around to coat.
Spread potato slices onto baking sheet, making sure they are not overlapping or over crowded.
Bake for 15 minutes.
Take out and flip the fries over.
Bake for another 15 minutes or until completely cooked.
Reduce temperature to 200F and dry/crisp fries for 15 minutes. 

***Occasionally vent the oven to allow the steam to escape. This will help crisp up the fries more. ***