Best Crispy Sweet Potato Recipes

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

CRISPY SWEET POTATO FRIES

Steps:

• Set a pot of water on medium-high heat to boil.
• Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Preheat the oven to 475 degrees F.
• Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. When the time is up, drain the fries into a colander. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies.
• Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. Stir until completely combined with no clumps remaining. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. If you need a little more cornstarch feel free to add it. The mixture should lightly coat the fries.
• Using tongs, move the fries to a wire rack over a large baking sheet. Evenly space the fries so none of them are touching. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Add the sweet potatoes to the oven and set a timer for 15 minutes.
• Pull the baking sheet out and flip the fries with a spatula. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. If they look a little dry, drizzle over more peanut oil. Add them back to the oven and bake for another 10 to 15 minutes. At this point, they should be slightly browned and crispy though it could take longer depending on the size of the fry, how crowded the pan is or the oil used. If they aren't crispy, let them go longer!
• Pour in the fries into a bowl. Immediately a pinch of salt and a couple of cranks of black pepper. Toss the fries in the seasoning and enjoy with the dipping sauce of your choice. Feel free to add spices, fresh herbs, cheeses, or any flavorings of your choice during this stage.

CRISPY SWEET POTATO

Steps:

• Beat egg whites and garlic powder together in a small bowl.
• Combine crushed cereal, parsley, and basil in a pie plate.
• Dip each potato slice into egg mixture and then into cereal mixture.
• Cost well.
• Place slices on a lightly greased baking sheet and bake in a preheated 435* oven for 20 minutes.
• Turn slices over and bake for 10 more minutes until tender.
• Enjoy!

CRISPY SWEET POTATO FRIES (WEIGHT WATCHERS)

Steps:

• Preheat oven to 450 degrees.
• Half the potatoes, then cut into 1/2 inch wedges.
• Toss with oil, salt and pepper in medium bowl.
• Arrange the potatoes in a single layer on a nonstick baking sheet.
• Bake, turning once, until browned and crisp, about 35 minutes.

CRISPY SKINNED CHESAPEAKE BAY ROCKFISH WITH HAYMAN SWEET POTATO, VIRGINIA COUNTRY HAM AND BLUE CRAB HASH, MELTED LEEKS AND MEYER LEMON BUTTER

Steps:

• Preheat oven to 350 degrees F.
• For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm.
• For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside.
• In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish.
• For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
• In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired.

SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE

Steps:

• Preheat the oven to 425 degrees F.
• Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
• Bring a large wide pot of water to a boil over high heat.
• Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
• Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
• Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
• Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
• Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
• Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
• Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.

CRISPY SWEET POTATO CAKES

Steps:

• Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.
• Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.
• Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

CRISPY STREUSELED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in large pot of water and cook until tender.
• Drain, cool slightly and peel.
• Cut into chunks.
• Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
• Add potato to egg mixture, beat with a mixer at medium speed until smooth.
• Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine flour and sugar in a food processor; pulse to combine.
• Add chilled butter, pulse until mixture resembles coarse meal.
• Stir in pecans; sprinkle over potato mixture.
• Cover and bake at 375 degrees for 15 minutes.
• Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.

CRISPY SWEET POTATO FRIES

Steps:

• Preheat oven to about 400°F.
• Wash and cut potatoes into fries. Use only parts with the skin on.
• Cover with whipped egg whites and then taco seasoning.
• Toss in a ziploc bag with flour. Use a lot or a little depending on how crispy you want them.
• Spray pan with Pam and cover with salt to prevent sticking.
• Lay fries out flat and don't let any touch.
• Cook for about 7 minutes then five with the broiler.
• Turn and do the same thing until they're brown but not burned.

CRISPY LEMON CHICKEN WITH RICE AND SWEET POTATO RECIPE

Steps:

• Preheat the oven to 375°F (190°C)
• To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil.
• Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them.
• In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can.
• Place the seasoned chicken, skin side up, in the center of the baking dish.
• To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the olive oil, turmeric, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Scatter the rice around the chicken in the baking dish
• Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes
• Remove from the oven and uncover. Return to the oven to cook until crispy, 30 minutes longer

CRISPY SWEET POTATO CASSEROLE

Steps:

• Grate Sweet Potatoes in Food Processor. Mix all ingredients together, adding the eggs and butter last. Turn Mixture in Casserole dish. Bake about 1 hour and 350 degrees Fahrenheit. Turn Frequently while baking. Should be slightly brown and bubbling when done.
• Enjoy!

REALLY CRISPY SWEET POTATO FRIES

Steps:

• Preheat oven to 425°.
• Peel and cut sweet potatoes into fries no thicker than 1/2″. Soak in water for minimum of one hour, but preferably for half a day.
• Drain water from bowl and lift fries out by the handful. Give them a good shake. They should be dry but still have enough moisture on them to allow the cornstarch to stick.
• Put cornstarch in a plastic bag and drop all of your fries inches Blow a little air into the bag, twist the top and shake it vigorously. Lift the fries out onto one or two baking sheets.
• Coat with Olive Oil. The more the crispier and less sticking you'll have, but the less healthy they'll be. Use 2 pans if you have to. You want to make sure the fries aren't crowded on the pan otherwise they'll steam as opposed to getting crispy.
• Bake for 15 minutes then check. Once bottom of fries are getting crisp, flip them over and cook for another 5-10 minutes.
• (for deep frying follow the first 3 steps, but instead of baking them, put them in the deep fryer at it's highest setting for a few minutes).
• Dipping Sauce:.
• Mix together mayo, pepper and Sriracha sauce. Adjust to your taste.
• Please note : This recipe does have a bit of a learning curve. It may take a few attempts to get your proportions of corn starch and oil correct. If you it doesn't work for you, it's not the recipe it's either a) your technique or b) your baking pan.

SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES

Steps:

• Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
• Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
• Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.

CRISPY (BAKED) SWEET POTATO AND CARROT SHOESTRING FRIES

Steps:

• Preheat oven to 400 degrees. Spiralize (or julienne) the sweet potato and carrots. Combine the salt, cumin, and cornstarch in a small bowl. In a large mixing bowl, pour the olive oil over the spiralized vegetables. Stir to coat evenly. Stir in the spices. Lay the veggies as flat as possible on a large baking sheet. Squeeze lime juice evenly over the top. Bake for 25 - 30 minutes, flipping halfway through, and watching to make sure they don't get too crispy. Combine the ketchup and Greek yogurt to make a creamy dip for the fries!

MCCAIN CRISPY SWEET POTATO FRIES WITH MEXICAN CHICKEN

Steps:

• For the McCain Crispy Sweet Potato Fries, preheat the oven to 220°C/430°F/Gas Mark 7. For fan assisted ovens preheat to 210°C/410°F.
• For the chicken, preheat the oven to 210°C.
• Place the peppers, red onion and garlic cloves into a large roasting tray and drizzle with olive oil and balsamic vinegar.
• Rub the chicken legs on both sides with a little olive oil and then the Mexican fajita seasoning. Sit the seasoned chicken on top and drizzle with some olive oil. Place into the oven for 30 mins or until the chicken legs are cooked through. Remove from the oven and rest.
• 10 minutes before the chicken legs have finished cooking, put the McCain Crispy Sweet Potato Fries on a baking tray in the oven and bake as per packet instructions.
• Once ready, serve the fries with the roasted vegetables and the chicken legs.
• Finish off with a squeeze of lime and some coriander leaves.

CRISPY BREADED SWEET POTATO FRIES

Steps:

• In a shallow bowl, whisk egg and water.
• In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, cayenne and pepper.
• Cut sweet potato into 1/4-in. strips. Add to egg mixture, a few at a time, and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat.
• Arrange potato strips in a single layer on a baking sheet coated with nonstick cooking spray; drizzle with oil. Bake at 450° for 25-30 minutes or until golden brown and crisp, turning occasionally.

CRISPY SWEET POTATO CEMITAS

Steps:

• Preheat oven to 425°F. Drizzle a rimmed baking sheet with oil. Whisk together sour cream and chipotle and sauce; season with salt. Transfer 2/3 cup mixture to another bowl; set aside. Toss sweet potatoes with remaining mixture.
• In a shallow dish, toss panko with oil; season to taste. Coat both sides of potatoes in panko, pressing to adhere; transfer to baking sheet. Roast, flipping once, until golden and crisp, 30 to 35 minutes.
• Toss onion with lime zest and juice. Let stand 10 minutes, then stir in cabbage; season to taste. Spread beans over bottoms of buns. Top with cabbage and sweet-potato rounds. Spread reserved sour-cream mixture over top halves of buns; serve with pickles.

CRISPY SWEET POTATO FRIES

Steps:

• How to make sweet potato fries: Preheat oven to 400F and grease a baking sheet. Cut the potatoes into fry shapes (thick or thin), then soak them in water for around 45 minutes. This is the important step to make them crispy! Drain, and pat dry. Toss the fries with the oil or oil spray in a large bowl. Add all other ingredients and mix well. Spread the fries on the baking sheet. Bake 25-30 minutes, turning halfway through. For even crispier fries, feel free to leave them in longer or broil for the last 1-2 minutes. A reader also left the advice to cook them on parchment paper, which will absorb some of the moisture.

CRISPY SWEET POTATO PANCAKES

Steps:

• Mix all ingredients except oil until blended.
• Shape into 12 patties, using about 1/2 cup potato mixture for each patty.
• Heat oil in large skillet on medium heat. Cook, in batches, 3 min. on each side or until golden brown.

SKINNY SWEET POTATO FRIES (AND THEY GET CRISPY!)

Steps:

• Peel sweet potatoes (or leave the skins on if you'd like).
• Cut the potatoes in 3/8" fries (like the size you get at a carnival is how it was explained to me).
• Place fries in a glass bowl and cover with water. Let soak for a half hour or more (it's not necessary but it makes a crispier fry).
• Preheat oven to 425.
• Add cornstarch to a large, reclosable, plastic bag.
• Add fries to the bag, close and shake until they are coated with cornstarch. You may have to do that more than once depending on your bag size.
• Lay the fries out on a baking sheet and drizzle with olive oil.
• Toss fries gently with your hands until they are all well covered in oil but try not to knock too much cornstarch off.
• Spread the fries out in a single layer on the baking sheet, making sure not to crowd if you want them to get crispy.
• Place in oven and bake for 15 minutes or until they reach your desired crispiness.
• Dust with powdered sugar and serve with maple syrup for dipping, if desired.