Sweet Potato Crisp

Most of us don’t keep several starches on hand, so I chose the most common starch for this recipe. Without a doubt these are the best SP fries I’ve ever made. They’re way better than the best rated frozen fries. I cut the wedges pretty thin as I have very sharp chef knives. This means they crisp up well without the broiling step. Next time I’ll cut the salt just a bit.
We used an electric slicer to get a consistent thickness. They are tough to cut so I zapped them in the microwave a couple of minutes. For the ones 台東必買伴手禮 that didn’t crisp up, I tried a few seconds in the microwave and that did a pretty good job. Haven’t tried the convection part of my oven.

These savory-sweet bite-sized sweet potato balls are crispy on the outside and soft and delicate on the inside. Sweet potatoes puffs can be air-fried or baked. So make a batch and dip in vegan ranch or your favorite sauce. Place rolled sweet potato balls on a baking sheet lined with a silicone baking mat or parchment paper, or use a mini-muffin pan to keep the balls from moving around.
Along with adding a solid amount of MCT fats to the recipe, the coconut oil serves another important purpose by helping to combine the remaining ingredients. You’re going to especially love this recipe if all of your favorite snacks that you enjoy munching on are savory and salty. Seasoning – The best thing about this sweet potato fries recipe is that it tastes amazing even with just salt. But make sure to add some garlic powder, paprika, peri-peri, etc depending on your mood and what you have at home.
Remove the foil and continue cooking another minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt. In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top.

They’re crunchy and add instant flavor to any dish you add them to. I will make these tonight without sugar ….. There are enough carbs in sweet potato, and the deep golden orange ones are already quite sweet enough.
Bake the potatoes until tender, about 1 hour; turn the potatoes over halfway through baking. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated. Spices – You can leave the garlic/thyme out if that isn’t your thing or sub in something like dried parsley or oregano. I usually use fresh thyme, but dried thyme works great in this recipe too! You can really use any combo of spices in this recipe.

Normally, they’re absolutely considered off-limits on the paleo diet, for obvious reasons. But when you swap out the white potatoes for sweet potatoes and make your own potato chips from scratch? The resulting chips are so good, you really won’t be missing out. No, this isn’t necessary at all.
To reheat in your oven or toaster oven, set the oven to 350. Line a baking sheet with parchment paper or a silpat liner. Place in the oven for 5-10 minutes, tossing halfway, until potatoes are warm and crisp on the outside. Deflated by my many failed attempts at baked sweet potato crisps, I conceded to the frying method and emptied a bottle of canola oil in a wok and began to fry.
If I fully prepped these and the s. Potatoes “marinated” with everything for a few hours, is that a problem? Wondering how much it would affect the outcome and taste. There is absolutely no difference between the yams sold in the US and and sweet potatoes sold in the US. The true African yam is very different. You are buying the same thing under a different name.

If your sweet potatoes aren’t crispy it could be because you didn’t cook them for long enough, or because they weren’t cooked at a high enough temperature. I’m not going to lie… sweet potatoes are by no means my favorite side dish. I will pick white potatoes over sweet potatoes EVERY time. I find that when the potatoes are not prepared correctly, they can become super mushy, and just bleh.
The trick combines shallots, garlic, cumin, coriander, and cayenne. We combine these ingredients to supply the "savory" to balance the sweetness of the sweet potatoes. Once the sweet potatoes cool completely, transfer them to a food processor with a large blade. Or, mash potatoes with a hand mixer or a potato masher until all the pieces are mashed. Prepare a baking sheet by fitting it with a large cooling rack. If they are not browning, a tip is to make sure they are as dry as possible before baking.