The secret to crispy baked sweet potato fries? Cutting the sweet potatoes into thin fries and coating them in seasoned egg whites and almond meal before baking in a hot oven.
Baked sweet potato fries are delicious, but it’s difficult to make them crispy – sweet potatoes tend to become soft when baked, even in a hot oven.
The solution: cutting the sweet potatoes into thin fries and coating them in seasoned egg whites and almond meal (or panko breadcrumbs, if you don’t mind the gluten) before baking.
This helps make the fries crispier on the outside (though not a crisp as regular baked fries), and the yummy seasoning makes them absolutely delicious.
Although not a low carb food, I do love sweet potatoes (in moderation) and serve them quite often. Of course, the easiest sweet potato recipe is microwave sweet potatoes.
Baked Sweet Potato Fries
- Olive oil spray
- 2 large egg whites
- 1/4 cup almond meal
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 lb. sweet potatoes, unpeeled (2 medium)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray it with olive oil cooking spray.
- In a medium bowl, whisk the egg whites until frothy.
- In a large bowl, mix together the almond meal, salt, pepper, garlic powder and thyme.
- Cut the sweet potatoes in half lengthwise, then cut each half in two, and then cut each quarter into 1/4-inch-thick fries. Pat dry using paper towels.
- Place the fries in the bowl with the beaten egg whites to coat.
- Transfer the fries to the bowl with the almond meal mixture. Toss to coat.
- Arrange the fries in a single layer on the prepared baking sheet, spacing them a little. Spray with olive oil spray.
- Bake 15 minutes. Remove the baking sheet from oven. Carefully turn the sweet potato fries. Spray again and bake 15 more minutes. Serve immediately.