Crispy Sweet Potato Straws 3 ways
/Finally!!!!
Actual, crispy, sweet potatoes!
While I’ve never been successful in creating crispy baked sweet potato fries I still can devour an entire pan all by myself. The slightly crispy exterior with the soft + creamy center gets me every time.
But, sometimes you just need a little more crispy goodness in your life.
So here you go.
I made a similar concoction for my Ultimate Loaded Veggie Burger last year and then kind of forgot about them. I used them as a topping—which was incredible—but haven’t made them since.
No clue why. Absolutely nuts.
For that recipe I grated the sweet potatoes and baked them to create a super crispy burger topping, but this time I wanted something you could pick up with your fingers. More of a snack rather than a topping.
Do you remember eating potato sticks from a can as a kid?
You know, they had a metal lid you had to peel back and the cans were filled with greasy, crispy potato sticks?
These fully reminded me of that childhood snack. But obviously better + minus the grease.
The key is a low oven temperature, patience, and a watchful eye. The low oven temp will help to crisp them slowly and avoid the risk of burnt potato straws. You’ll need to monitor them closely, especially at the end and then wait another 5-10 minutes to let them fully cool + crisp.
Can you handle it?
I know you can handle it.
I also know last week with my carrot fries I was all like, “I ate the entire pan,” and here we are again. Crispy, baked things are my weakness.
I highly recommend you have someone else in the house to help you clear the pan. Or, not.
And to make matters worse—okay, better—I’ve created 3 different versions for you today. The possibilities are endless.
Above you’ll see salt + pepper and curry spice.
And below?
Cinnamon sugar.
Ummm…
These are highly addictive. That is your one and only warning.
If you don’t funnel these into your mouth within a 2 minute time frame I must suggest using them as a topping on a bowl of Greek yogurt or ice cream.
Crispy Sweet Potato Straws
gluten-free, vegan // yields 1-2 servings for each
salt + pepper
- 1 medium sweet potato
- 1 tablespoon safflower oil, or sunflower
- salt + pepper to taste
curry spice
- 1 medium sweet potato
- 1 tablespoon melted unrefined coconut oil
- 3/4 teaspoon curry powder
- 1/8 teaspoon garlic granules
- 1/8 teaspoon turmeric
- 1/8 teaspoon garam masala
- 1/8 teaspoon ginger
- salt + pepper to taste
cinnamon sugar
- 1 medium sweet potato
- 1 tablespoon unrefined coconut oil
- 2 teaspoons muscovado sugar, or pure cane sugar
- 1/4 teaspoon cinnamon
- pinch of salt
Preheat oven to 325* F. Using a mandolin slicer with the 1/8-inch julienne attachment, julienne your sweet potato [skin on, but washed + ends trimmed].
Place on a large baking sheet and toss with specified oil. Follow the directions below depending on the flavor combination you want.
- Salt+ pepper: Toss with a few big pinches of salt and generous grinds of black pepper.
- Curry spice: Stir together all spices in a small bowl. Toss with the oiled potato slices and salt + pepper.
- Cinnamon sugar: Toss with the oil only. Combine sugar, cinnamon, and salt in a bowl. In the last 5 minutes of baking carefully toss/stir the cinnamon sugar mixture with the potatoes and continue to bake for about 5 minutes. Waiting until the end to add the mixture will ensure the sugar doesn’t burn.
Spread in an even layer on the pan and bake for 15 minutes then toss and bake for another 12 minutes. Toss again and set your timer for 3 minute increments. When you see some of the straws starting to brown you’ll know you’re about done. The total bake time is 34-42 minutes. The straws should be light-medium brown and curled.
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notes: Be careful to not let them turn dark brown [a few may] as they will taste burnt. Some of the darker straws should be crispy but most will still seem slightly soft when you take them out of the oven. Allow to cool for at least 5 minutes [10 is best] to achieve maximum crispness. It may take a batch before you get the timing down. Just be sure to watch closely at the end as they can burn quickly.
If you don’t have a mandolin slicer a julienne peeler or spiralizer can also work. Try to ensure your straws are 1/8-inch square [no thicker!] and the length of the potato. This will produce a crispy straw that is easy to pick up. You can also use the large side of a box grater as a last resort but the slices will be much shorter in length and bake time will most likely decrease.
Oh my word, that bowl of yogurt.
Gooooodnight.
Ashley
