Ingredients
The following ingredients have 4 Servings
- 2 large sweet potatoes (about 3/4 pound, give or take)
- 4 teaspoons starch (corn starch, tapioca starch/flour, brown rice starch/flour, or a mixture of any or all of them)
- 2 tablespoons grapeseed, sunflower, peanut, or canola oil
- 1/4-1/2 teaspoon chipotle powder
- non-stick cooking spray
- salt to taste
Instruction
- Peel the sweet potatoes and cut them into 1/4-inch by 1/4-inch matchsticks. Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels. They should not be visibly wet, but they don't have to be bone dry.
- Preheat oven to 425°F.
- Line two half-sheet pans with heavy-duty foil and spritz lightly with non-stick cooking spray. Set aside.
- Add half of the sweet potato matchsticks to a very large plastic bag. Sprinkle 2 teaspoons of the starch over the potatoes, cinch the top (trapping as much air in the bag as you can when you cinch it) and shake vigorously to coat the fries. Empty the bag into a mixing bowl and use your hands to toss with 1 tablespoon of the oil and the chipotle powder (if using). Arrange the fries on the prepared pan in a single layer, not touching. Repeat with the remaining fries, starch, and oil.
