After pinning the same recipe twice, from two different sources, I figured I had better try out for myself this recipe promising crispy sweet potato fries. Excited to get things started, I cut into the potato. It was not orange. Upon encountering a pale interior, I wasn't sure whether or not I was utilizing the appropriate type of tuber. But the tongue test read sweet, so happily I proceeded. Who knew there were white sweet potatoes? Probably everyone but me. In retrospect, I guess I shouldn't have cared because I'm already interested in attempting this method on some regular old potates (as we like to call them).
I followed the recipe closely, changing it only by adding some salt after the olive oil step. I'll probably add a bit more salt next time I try my hand at the recipe. I also left the skin on which helped add some texture. The fries were not necessarily what I would refer to as crispy, but there was a noticeable 'exterior'. They were very enjoyable. Much better than some of my previous, recipe-less baked french fry attempts. Oh, and I swapped out the Sriracha in the dipping sauce for this:
Until next time!
P.S. Remember when I made this? Yum!