I love crispy fries, don’t you? Making them can be a quite a challenge. I’ve attempted many times only to end up with soggy, tasteless fries. Finally I have come up with a perfect recipe that I want to share with you. There are two secrets to making them crispy – one is soaking the potatoes and the second coating then with the oil and egg white mixture.
But first, I have a question for you. Do you know the difference between a sweet potato and a yam?
I used to think that the sweet, orange root vegetable that I commonly see in the grocery store was a yam and the yellow, rounder potato was a sweet potato. But that’s not the case at all!
Sweet potatoes and yams aren’t even related. They are two different species of root vegetable. Yams differs greatly from the sweet potato in taste, texture, and appearance. They have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. They’re generally imported from the Caribbean. It’s probable that you have never tasted a real yam. I haven’t.
Depending on the variety, sweet potato flesh can vary. The insides can be white, orange or purple. The orange-fleshed variety was introduced to the US several decades ago. In order to distinguish them from the white variety everyone was accustomed to, marketers chose to call them “yams”.
Here are some different varieties of sweet potatoes that I have come across. They all taste slightly different. All of them will work for my recipe. I love experimenting and coming up with different tastes and textures.
Classic Sweet Potato
It has light tan skin, slightly yellow, creamy in texture inside and tastes slightly sweet.
“The Yam” (Garnet, Jewel, Beauregard)
These are commonly thought of as yams but they aren’t. They are a member of the sweet potato family. These have orange insides with reddish brown skin. They are sweeter than the classic sweet potato.
Japanese Sweet Potato, or Satsumaimo
This has purplish skin with a light interior. If you like extra sweet this variety is for you. The sugar caramelizes while baking. Look in Asian markets to find this gem.
Okinawan Purple Sweet Potato
These are my favorite. Not only because of of the beautiful purple color and heavenly taste but they are also very nutritious. They contains anthocyanins (think blueberries) which are antioxidants that provide beneficial health benefits.
Purple Sweet Potatos have white skin with a deep purple inside that becomes velvety smooth and very sweet after baking. You might have to search a little harder fro this variety but it’s worth it.
What’s your favorite kind of sweet potato and how do you prepare it? Let me know in the comments down below.
Crispy & Spicy Baked Sweet Potato Fries
- sweet potatoes (scrubbed and sliced)
- coconut oil or olive oil (enough to coat)
- chili pepper
- garlic powder
- onion powder
- salt (to taste)
- egg white
The cooking time will largely depend on the variety, size and shape of your french fries. Keep an eye on them while they are in the oven until you get the hang of making them.
|Preheat oven to 400 degrees F |
|Slice potatoes into thin strips (like regular french fries). Next soak them in a bowl full of water for about 30 minutes. Soak will remove the starch from the fries which will then help the fries crisp. Drain and pat dry. |
|Mix egg white, oil and seasoning in a big bowl (big enough to fit potatoes) After the potatoes are dry dump them in the bowl and mix to coat. Transfer to a cookie sheet. You can use parchment paper to prevent sicking. |
|Bake for 45 minutes, being sure to flip them every 15 minutes to make sure they cook evenly. Turn down oven to 350 degrees and cook for an additional 15 minutes. For extra crisp put under broiler for a few minutes. Be careful they don' burn. |
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