Has anyone been successful at making

[spedrunner]

or i should say BAKING their own sweet potato fries? Every time i do it they come out like mush  

Is there a secret? What am i doing wrong, I mean ill still eat them, but they fall apart

[spedrunner]

oh and this is bc i am going SWEET POTATO PICKING TODAY!! yayaya

[Deleted]

I think you have to fry them to get them crisp.

[ax2]

The higher you cook them the better. I'm talking 450. But yes, still mushy sometimes.

[livinitup]

I always get mine crispy. I use a high temp, like 425 and turn once. I also spray with olive oil and sprinkle with spices.

[Deleted]

There's a fine line between just right and burned. I've coated them in Pam and baked them but you have to flip them over at least once during cooking. It's not easy. I've had better luck with baked SP chips but you really have to watch them.

[spedrunner]

hmmm, i also spray with olive oil and cook at high temps, guess without frying just isnt possible

[spitforspat]

I didn't even know I wanted to go sweet potato picking until this post. But, now I feel like I NEED to.

Have fun!

[thebreakfastclub]

No. I abandoned ship and now use the Alexia brand sweet potato fries.

My experience reminded me of when I once saw a recipe for spicy chick peas where you sauteed them and they were supposed to get crispy and be a great snack. Except mine were a mushy pile of goo.

[theatre4life]

Nov 8, 2013 9:33:21 GMT -5 spedrunner said:

hmmm, i also spray with olive oil and cook at high temps, guess without frying just isnt possible

Just before they are done (up to 5 minutes) turn the oven onto broil. Mine come out pretty crispy doing it this way. (Just keep an eye on them to make sure they don't burn.)

[Jalapeñomel]

We make them all the time. EVOO and higher temps, stirring often.

[wambam]

I fry them in a pan with coconut oil. Baking them always leads to mushiness. Which is delicious, but not particularly fry like.

[Deleted]

Nov 8, 2013 9:34:17 GMT -5 thebreakfastclub said:

No. I abandoned ship and now use the Alexia brand sweet potato fries.

My experience reminded me of when I once saw a recipe for spicy chick peas where you sauteed them and they were supposed to get crispy and be a great snack. Except mine were a mushy pile of goo.

Uh uh. I love roasted chick peas. I wonder if you didn't cook them hot enough?

[aprilsails]

Cut them as thin as you can. Olive oil, salt and spices. At least 425 and lots of moving around.

They're not the same as deep fried though.

Now I want sweet potato fries.

[MixedBerryJam]

I slice them, then coat them in seasoned olive oil (I usually just add Italian seasoning to olive oil and coat), let them sit in the olive oil for a few minutes, sprinkle them lightly with some seasoned bread crumbs, then oven bake them at 375-400, turning once halfway through. I usually use the convection feature, but not always. My kids love them this way, and they're super easy. Most of the bread crumbs land up falling off, but those that stick add a little bit of crunch.

[vallarta]

After you cut them up put them in a colander and sprinkle sea salt on them. Let them drain for about 30 minutes and then run them under water. Dry off and bake!

I got this tip from a recipe book and it really does help with crispness!!!

[AHappierHour]

You can toss the in cornstarch to help give them a crispy coat and try not crowd them on the pan. The let out steam and if they are too close they turn to mush.

[spedrunner]

Nov 8, 2013 9:44:52 GMT -5 @stpete said:

I like to par cook and then grill them, love the flavor.

gahhhhhhhhh st pete, your dog! Im in love!! What is he/she???

[Deleted]

Nov 8, 2013 10:02:44 GMT -5 vallarta said:

After you cut them up put them in a colander and sprinkle sea salt on them. Let them drain for about 30 minutes and then run them under water. Dry off and bake!

I got this tip from a recipe book and it really does help with crispness!!!

I don't know why I never thought of this.  I sweat eggplants and cucumbers all the time... why would I not do it for sweet potatoes?  Thank you!

[Deleted]

The best thing I've found is soaking them in salt/sugar water, draining and blotting dry, tossing in canola oil (olive has a lower smoking point and isnt good for high oven temps) and then going hot and short in the oven.

[Miss Phryne Fisher]

Nov 8, 2013 9:40:17 GMT -5 wambam said:

I fry them in a pan with coconut oil. Baking them always leads to mushiness. Which is delicious, but not particularly fry like.

Do you do like, a shallow fry or are they immersed? I have so much coconut oil and this might trick my brain into thinking they are healthy. Mine are always mush.

[wambam]

Nov 8, 2013 10:12:25 GMT -5 Miss Phryne Fisher said:

Nov 8, 2013 9:40:17 GMT -5 wambam said:

I fry them in a pan with coconut oil. Baking them always leads to mushiness. Which is delicious, but not particularly fry like.

Do you do like, a shallow fry or are they immersed? I have so much coconut oil and this might trick my brain into thinking they are healthy. Mine are always mush.

Shallow fry with lots of flipping.

[spedrunner]

Nov 8, 2013 10:22:19 GMT -5 @stpete said:

Nov 8, 2013 10:08:17 GMT -5 spedrunner said:

gahhhhhhhhh st pete, your dog! Im in love!! What is he/she???

She's a mini long haired dachshund.

Thats what I thought!! Thats exactly what I have, Lily !! See below

[stinkyfeet]

Another good tip is to make sure they are not touching, they give off steam as they cook and can get really mushy if too close together

[tdk2]

Nov 8, 2013 10:08:50 GMT -5 @silver said:

Nov 8, 2013 10:02:44 GMT -5 vallarta said:

After you cut them up put them in a colander and sprinkle sea salt on them. Let them drain for about 30 minutes and then run them under water. Dry off and bake!

I got this tip from a recipe book and it really does help with crispness!!!

I don't know why I never thought of this.  I sweat eggplants and cucumbers all the time... why would I not do it for sweet potatoes?  Thank you!

I believe I do the opposite- soak them in water first. I think cooks illustrated did a lot of tests and recommended this method. Someone w a CI online subscription may be able to look it up for you. That was the best method I've tried.

[fuckyourcouch]

Par boil is the secret for crispy potatoes

[daisybuchannan]

Nov 8, 2013 10:07:30 GMT -5 AHappierHour said:

You can toss the in cornstarch to help give them a crispy coat and try not crowd them on the pan. The let out steam and if they are too close they turn to mush.

Yes, soak in water, dry with a kitchen towel, and toss with cornstarch. It really works. I usually just bake at about 425 with a mix of olive oil spray and an olive oil drizzle and spices, and they're never mushy. I don't think they're like regular french fries though, but I don't feel like I'm missing anything since I really don't eat regular "fried" fries.