This is not my first sweet potato recipe on the blog, and definitely won’t be my last. It’s no secret that I’m a big fan of potato fries. It has become kind of an obsession to obtain the crispiest sweet potato fry, without actually frying it, of course. Practice makes perfect and this is one of the best methods I’ve come up with yet.
By nature sweet potatoes carry more water than regular potatoes, so make sure to give them a good pat dry after cutting them into matchsticks. For this recipe I also toss them with almond flour to help them crisp up. Finally, and, most importantly, don’t let the potatoes touch each other in the pan! Giving them room to breathe allows them crisp up, rather than steam if they are all crowded together. It sounds counterintuitive, but letting them cool for a few minutes after taking them out of the oven will also help the fries retain their shape. And a disclaimer, this is crispy for a sweet potato fry, so if you want that ultra-crispy baked fry, go for a Japanese sweet potato or russet potato.
These fries would be amazing with any dip but this spicy almond dip makes it extra special. The spicy chilis mixed with almonds blend into a surprisingly creamy dip that is packed with healthy fats and protein. It sounds fancy and complicated when you read the ingredients, but it really only takes about a minute of hands on time. Adjust the spices to your liking and dig in!