Oven-baked sweet potato fries

Sticks with a tender center and caramelized edges. The surface turns slightly crispy under high heat, releasing aromas of cooked sugar and smoky spices.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 297
• Protein: 3 g
• Carbs: 42 g
• Fat: 12 g

Ingredients

• 800 g Sweet potato ( peeled and cut into sticks )
• 2 tbsp Corn starch ( for the protective coating )
• 3 tbsp Sunflower oil ( for heat conduction )
• 1 tsp Smoked paprika ( powder )
• 1 pinch Gray sea salt ( to add after cooking )
• 1 pinch Black pepper ground

Instructions

1. Cutting the sticks

   Peel the sweet potatoes and cut them into regular sticks about 1 cm thick. If pieces are too thin, they will burn; if too thick, they will stay soft.

2. Dry coating

   Place the sticks in a large bowl and sprinkle with cornstarch. Toss vigorously so the powder lightly coats every side without clumping.

3. Seasoning

   Add the oil, smoked paprika, and pepper. Mix by hand: the oil must perfectly coat the surface to conduct heat and set the spices.

4. High temperature baking

   Spread on a tray ensuring the fries don't touch. Bake at 210°C. Halfway through, flip the sticks when they start to brown and firm up.

Chef's tips

• Never salt before cooking; salt draws out moisture and makes the fries soggy.
• The space between each fry on the tray is crucial: if they touch, they steam instead of roasting.

Storage

Consume immediately. They lose their crispiness as they cool down.