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Crispy sweet potato fries recipe
Wash sweet potatoes. Peel if desired. I prefer to leave the skin on because I like the taste and it is a time-saver. Trim ends and cut into evenly-sized french fries by slicing 1/4" thick lengthwise slices. Slice these 1/4" thick slices into long "fries".
Place cut fries in large bowl of warm water and soak for 30 minutes.
Here is a picture of how cloudy the water looks after 30 minutes - this is some of the starch releasing from the potatoes.
Preheat oven to 450F. Line two baking sheets with parchment paper and set aside. Drain potatoes well and pat dry between paper towels.
Return dried potatoes to bowl you used for soaking (make sure the bowl is dry as well!) and add the olive oil. Mix well with your hands until evenly dispersed.
Mix Old Bay and tapioca flour together in a gallon-size storage bag. Add oil-coated potatoes to bag, seal and shake until well coated.
Place fries on baking sheets in one layer with ample room between each fry (or they won't get crispy!).
Bake for 20 minutes. Carefully turn fries, rotate baking sheets and bake for another 15 to 20 minutes until crispy but not burnt.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.