Gluten-Free Recipe of the Week #7 (Part 2): Crispy Baked Sweet Potato Fries
If you’ve read my Monthly Meal Plan posts, you know I like to experiment with new recipes. Sometimes these experiments work out really well…and sometimes they don’t. Whenever I modify a recipe, I take lots of notes so that I can recreate it in the future if it turns out well.
For my reference and yours, I’ve decided to post my recipe experiments on this blog. I plan to post at least one recipe per week. I will include a link to the original recipe as well as allergen/special diet information, notes about my changes and lessons learned, pictures from various stages of cooking, and my overall impression of the dish. Most recipes will be main dishes, but I may also include desserts or snacks as well.
Leave a comment below if you think there’s a recipe I might like to try for a future post!
This week’s recipe is COOKIE + kate‘s
Crispy Baked Sweet Potato Fries
*Please click HERE for a printable copy of this recipe*
Information for Top 8 Allergens
- Free From:
- Tree Nuts
- Crustacean Shellfish
- Soy (check labels)
- This week’s meal will be broken up into 3 different posts. I tried to do way too much for one meal, so I want to make sure to document everything (because it was all delicious). I did prep everything in advance in an effort to save time.
- For this part of the meal, I purchased pre-cut (!) sweet potato cuts and marinated them in olive oil, salt, pepper, turmeric, and coriander. I used two bags of sweet potatoes, which lead to….
- …A major overcrowding issue on the pan. I was cooking these at the same time as my other side (see Part 3), so I was a little overzealous when it came to preparing the fries. The original recipe explicitly warns against overcrowding because it will prevent the fries from crisping up. That absolutely happened to me, but once I put half the fries on another pan, they crisped up beautifully.
- See that white stuff on the fries? That’s corn starch! The recipe suggests adding some to up the crispy factor. I’d never tried this before and was curious—it totally worked! As a note, I recommend adding some salt and pepper to the corn starch to make sure your fries stay well-seasoned.
- The original recipe has some great suggestions for spices to season the fries. I wanted something a little different without heat, and I really liked the turmeric/coriander combo. Get creative with adding your favorite spices, and let me know your combos in the comments below!
- I cooked these fries with another side that called for a 450 degree (F) oven, and they handled the temperature increase just fine. If you plan to cook them with another side, you can play with the temperature a bit.
Additional Meal Components
These fries lasted less than 24 hours in our house. Everyone loved them! They were crispy, with sweet and savory flavors—we couldn’t stop going back for “just one more.” I think they would make a great side for any meal of the day! With the pre-cut sweet potatoes, this recipe couldn’t have been any easier to make. We’ll definitely be eating these fries again soon. Yum!