- 1 Why do my sweet potato fries turn out soggy?
- 2 How do you make baked sweet potato fries from scratch?
- 3 How do you cut sweet potatoes into fries?
- 4 How do you make sweet potato fries not soggy?
- 5 Why are sweet potatoes so hard to cut?
- 6 Are sweet potatoes harder to cut than regular potatoes?
- 7 How do you keep sweet potatoes soft when cutting?
- 8 Are sweet potatoes tougher than regular potatoes?
- 9 Is a sweet potato better than a baked potato?
Why do my sweet potato fries turn out soggy?
The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don’t touch. If they’re all crammed onto one pan, they’ll steam instead of bake, and you’ll end up with soggy fries.
How do you make baked sweet potato fries from scratch?
- Position rack in upper third of oven and preheat oven to 425 degrees F.
- Place sweet potatoes and soybean oil in large bowl, toss lightly.
- Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
- Bake until tender and golden brown, turning occasionally.
How do you cut sweet potatoes into fries?
How do you make sweet potato fries not soggy?
I’ve played around with various amounts of cornstarch and olive oil and found the perfect ratio. I’ve experimented with arrowroot starch as well, and it produced fries that were somewhat less crisp, but it’s worth using if that’s what you have.