Gluten-Free Baked Sweet Potato Fries

Sweet potatoes: The star of the dish, providing natural sweetness and a crispy texture when baked.

Olive oil: Helps to crisp up the fries and adds a rich flavor.

Paprika: Adds a smoky, slightly spicy flavor to the fries.

Garlic powder: Enhances the overall taste with a savory note.

Salt: Balances the sweetness of the sweet potatoes and enhances the other flavors.

Black pepper: Adds a touch of heat and depth to the fries.

To achieve maximum crispiness, make sure to spread the sweet potato fries out in a single layer on the baking sheet. Overcrowding the pan can cause the fries to steam rather than bake, resulting in a soggier texture. If necessary, use two baking sheets to ensure the fries have enough space.

• Sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative for fries.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it ideal for roasting at high temperatures.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the sweetness of the fries.

• Garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth and can be used if garlic is not available or preferred.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor profile, enhancing the overall taste of the fries.

• Black pepper - Substitute with white pepper: White pepper offers a milder, slightly different heat and can be used if black pepper is too strong or unavailable.

• Allow the sweet potato fries to cool completely before storing. This helps prevent condensation, which can make the fries soggy.

• Transfer the cooled fries to an airtight container. If stacking the fries, place a sheet of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the oven to maintain crispiness.

• To freeze, spread the cooled sweet potato fries in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the fries are frozen solid.

• Transfer the frozen fries to a resealable freezer bag or airtight container. Label with the date for easy tracking.

• Store in the freezer for up to 2 months. When ready to enjoy, bake the frozen fries at 425°F (220°C) for 20-25 minutes, flipping halfway through, until they are heated through and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover sweet potato fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potato fries in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Skillet Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Add the sweet potato fries to the skillet and cook for 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method: Place the sweet potato fries on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Oven: Used to bake the sweet potato fries at the required temperature of 425°F (220°C).

• Baking sheet: Provides a flat surface to spread out the sweet potato fries in a single layer for even baking.

• Parchment paper: Prevents the fries from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to toss the sweet potato fries with olive oil and seasonings to ensure they are evenly coated.

• Knife: Essential for peeling and cutting the sweet potatoes into fry shapes.

• Cutting board: Provides a safe and stable surface for cutting the sweet potatoes.

• Measuring spoons: Used to measure out the olive oil, paprika, garlic powder, salt, and black pepper accurately.

• Spatula: Useful for flipping the fries halfway through the baking process to ensure they cook evenly.

• Cooling rack: Allows the fries to cool slightly after baking, helping them to stay crispy.

Prep in advance: Peel and cut the sweet potatoes the night before and store them in water in the fridge.

Use a large baking sheet: Spread the fries out in a single layer to ensure even cooking and avoid overcrowding.

Preheat the oven: Make sure your oven is fully preheated to 425°F (220°C) before baking for optimal crispiness.

Mix spices ahead: Combine paprika, garlic powder, salt, and black pepper in a small container to save time when seasoning.

Flip efficiently: Use a wide spatula to flip the fries quickly and evenly halfway through baking.