Oven baked Super Crisp Sweet Potato Fries

 I have made loads of sweet potato fries but I never was quite satisfied with how crispy they became in the oven. When I tried this I was blown over.

I'm sharing my sweet potato fries secret with you guys. You don't need to deepfry your fries to make them crisp using liters of oil. A tablespoon or 2 of oil is enough if you give them an ultra crispyfying coat of polenta.

A series of good dipping sauces to eat with these champs to replace mayonaise is coming soon!

Servings: 4 persons

Ingredients:

• 3 medium size sweet potatoes
• 150 gr polenta
• 1 egg
• about 100-200 ml milk of choice (I used unsweetened almond milk)
• 2 tsp seasalt (or a little less)
• 1/2 tsp spice of your choice (think cayenne/cumin/chili, I used smoked paprika powder)
• about 1-2 tblsp extra virgin olive oil or molten coconut oil

Method:

Wack the oven on to a 200-210 degrees C. Prepare a oven tray with greaseproof paper.

Cut the potatoes in thin fries.

Mix the egg and the milk together in a big bowl and throw in the fries, making sure all of the fries are covered with the egg-milk mixture.

On a plate, mix together polenta, seasalt and the spice of your choice.

One by one, take a fry out of the egg-milk mixture, shake off excess moisture, roll it through the polenta mixture until it is completely covered and put it on the oven tray. Do the same with the rest of the fries. Make sure you the fries have space between them on the baking tray and don't cover one another (stops them from getting crisp as they start 'steaming').
-> Quick version: pop all of the polenta mix and all of the sweet potato fries on the baking tray and use your hands to mix it up and cover all of the sweet potato.

When all of the fries are covered with a thin polenta coat and have been put on the baking tray, sprinkle them with the oil and put the oven tray in the oven for 30 minutes exact.

Keep a regular check on the fries while they're in the oven and shake them around halfway through.