These sweet potatoes have given me hope. Hope that a child's taste CAN change. It's also pretty great knowing that small changes don't have to be a sacrifice.
In the beginning, my kids, did not like these, but since I did, I pretty much made them every single night for a month straight. I think I've tried every combination possible, and here is what I've decided are the very best sweet potato fries!
2 tablespoons cornstarch
2 sweet potatoes
*olive oil always seems to set my fire alarm off in my new house, so lately I've been using grapeseed oil
*Cut potatoes into French fry style (think steak fries-not too thin), I have also found that this works ok when you're pressed for time:
(thin, round slices save time!)
*Soak potatoes in a bowl of cold water at least an hour.
-This step really makes a difference! It helps the potatoes release starch, and makes them crispier. If I know I'm making these for dinner, I try to cut them up and start soaking them around lunch time
*Dry potatoes thoroughly, and preheat oven to 450
-Again, if I planned ahead, about an hour before dinner, I drain the water out and lay them on a towel to air dry, otherwise, paper towels work well here.
*Toss potatoes with cornstarch
-They should all be thinly covered
(the one on the left has too much cornstarch, also, the slice on the right is a little thick)
*Coat with Olive Oil & salt
*add a thin layer of olive oil to pan
-if you add a very thin layer, they may stick, but they should be okay
*put potatoes on pan
-Do not overcrowd! They will be softer if touching, so if you're going for crispy, don't have them touch.
*bake at 450 for 15-20 minutes flipping once halfway through
to make "perfect" fries you have to flip each one individually, so it can be a little bit of a pain (thus the larger slices)
I've also found that if you broil leftover potatoes for a few minutes on each side, they reheat nicely & get all crisp again!