Sweet Potato Fries

I find using parchment paper helps with the crisping. And sliding parchment paper onto a pre-heated stone rather than a sheet pan yielded the crispiest (but keep an eye on them, they cooked a bit faster this way). Lastly, thinner cuts = crispier.

great seasoning! to make the fries crispier, I heated the baking sheets until a drop OF water bounced on them then tossed the fries on - cooked till crisp then turned. Preheating the sheets really helps the crisping.

Soaking them in water beforehand to reduce starchiness (a few to several hours is good), slicing them thinly, and lastly, using 1-2 teaspoons of corn starch (use tea towel to dry first, put in ziplock bag with the corn starch and shake, then add oil and seasonings) will increase the crispiness of your sweet potato fries. My two kids can polish off three sweet potatoes by themselves this way!

Placement in the oven matters a lot. Those in the pan on the top rack were much crisper than the ones in the middle rack.

Rotating front to back and switching shelves helped a lot.

The ultimate crispy secret,... bake on a rack on top of a baking sheet. And the best part, you don't even have to turn because the heat circulates all around!!!!

No need to peel the sweet potatoes.

After 3 tries, got it perfect. One pan, preheated in a 425 degree oven. Potatoes cut uniformly; a critical step. Used spice mix. Used parchment. Cooked for 12 minutes, tossed and cooked a further 12 minutes.

I'm not sure if it would help with sweet potato fries, but when I make regular oven potato fries the trick to get them crispy is to wash them in a bowl, after cutting, to get some of the starch off and then to thoroughly dry them with paper towels before mixing with oil and seasoning. I only bake one sheet at a time and only as many as can loosely fit on the sheet in one layer.

I set the oven at 450 and got some reasonable crispness on the fries. Next time I might either go to 475 or turn on the broiler for the last 1-2 minutes. But 400 is definitely not high enough.

Absolutely do not listen to the corn startch idea... the fries stuck to the tin foil and ruined them.

Found this recipe last night for my son, who wanted to make sweet potato fries that wouldn't get mushy. He made 1/2 batch, with two sweet potatoes that weighed about 1 lb, in our Breville countertop convection oven. He cut the potatoes and tossed them with 1 tbsp EVOO a couple of hours before dinner, tossed with the seasoning mix just before baking, and preheated the baking pan so they'd start to crisp up quickly. Worked like a charm His verdict - delicious!

Parchment paper helps. No peeling of course. I prefer to season them fresh from the oven. Not only tastes better, but I can toss a few to the dog. Sweet potato is very beneficial to dogs.

Answered my own question with internet search. Sweet potatoes come in several varieties. The darker variety (which I think of as "yams" are not really yams but "jewel" variety sweet potatoes), tend to be more moist (and I think, tastier) than the lighter variety. The variation in success in crispness is likely to be due to the variety of sweet potato, as well as cooking method.

I made the mistake of trying to cook two pans in the oven for a larger group. They came out soggy and inedible. I will try them again, but only ONE pan this time.

I find using parchment paper helps with the crisping. And sliding parchment paper onto a pre-heated stone rather than a sheet pan yielded the crispiest (but keep an eye on them, they cooked a bit faster this way).
Preheating the sheets really helps the crisping.