Crispy Spiced Japanese Baked Sweet Potato fries baked in the oven, tossed with spices and coconut oil . Light, healthy and Sweet . You’ll forget they’re good FOR you!
Guys, I would like to introduce you to my spanking obsession.
Japanese Baked Sweet Potato Fries.
This, Mr. Sweet potato head is my one and only true love. At least I like to think so, so don’t you burst my bubble. I have him for breakfast, lunch and in between. In fact, I do not really need dessert- he is it for me- always hits the spot.
I am a sweet tooth gal but recently I have deprived myself –Gasp! I am cutting back, a tiny bit on sweets. Don’t worry not for too long, a couple of weeks, 2-3 will do. Just prepping for Valentines Week and Beyond.
What isn’t there to love about these Japanese sweet potatoes? Fried, baked, mashed as in mashed potatoes. Count me in. I will have you any way I can get you, Sweet Potato head. I am going to stop professing my love for this guy and tell you how and why you should have and eat him. Be warned! He is MINE!
Sweet potatoes are an excellent source of energy, vitamins, antioxidants and fiber. Really quite filling unlike the regular potatoes.
So what the heck is the difference these Japanese sweet potato and regular sweet potato? Ask no more.Asides from the visible difference (yellowish, pale interior), there is a significant difference – taste wise. They are denser, starchy (drier) and really sweet.
Oh, here are a couple of ways to make them. You can cut them super thin, thin, wedges or slice them. It really doesn’t matter; it just depends on how you are serving them.
How can you spice it up? I have tried different variety of spices, depending on my mood swings. My favorite, or the one I use most often(Quick and easy) is Cajun Creole Seasoning and coconut oil. Love the nutty flavor of the oil and the heat from Cajun spice. It works gloriously with the natural nuttiness and Sweetness of this starchy root. Positively Addictive!!!
I can’t help but use nutmeg sometimes– love nutmeg. I feel like am having dessert.
Potato starch here, helps crisp them up – you can do without it.
Japanese Sweet Potato Fries
- 1-2 Japanese Sweet Potatoes
- 1-2 Tablespoon potato starch optional
- 1-2 tablespoons coconut or any cooking oil
- ½ -1 teaspoon Seasoning (pick one or two options) (Cajun seasoning, garlic, nutmeg, cinnamon, pepper)
- Salt to taste
- Preheat oven to 425 degrees F.
- Scrub potatoes, clean and cut them into desired shape – the thinner the cut, the less time to cook - make sure they are even for even cooking.
- In a large bowl mix with potato starch until thoroughly combine. Remove shake off the excess potato starch. Add the oil toss to combine.
- Spread the potatoes in a single layer over a baking sheet. You may have to use two, depending on the quantity.
- Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes you have to check on them every 5 minutes.
- Allow cooling slightly, and serving immediately.
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