Sweet potatoes are an excellent alternative to the classic, yellow-fleshed potatoes. They are rich in fibre, vitamins, minerals and antioxidants and this nutritional profile is even better when consumed skin-on.
They can be cooked in various ways: boiled, baked, in the microwave and fried. Cooking times are very short, making them perfect for when you have little time but want to cook something healthy and tasty.
For this recipe, polenta flour is the crucial ingredient that will help you get crispy chips on the outside and soft on the inside.
For 4 people, preparation time 5 minutes, cooking time 30-40 minutes:
- 1kg of sweet potatoes
- Polenta flour as required
- Salt and pepper
- Vegetable oil
1 – Wash and, using a clean sponge, scrub the sweet potatoes thoroughly – skin on. Cut the tips at the ends – they are often brown and stringy – and slice them, about 1cm thick.
2 – Cut each slice into strips, for the perfect length cut diagonally to obtain strips of about 10-12cm. Then put all the chips in a large bowl, toss them with salt, pepper and oil and mix well so that the seasonings is well distributed.
3 – Then add the polenta flour, about 2 or 3 tablespoons, and mix well to coat all the potatoes. Transfer them to a baking sheet lined with parchment paper, distribute them to leave enough space between one and the other. Bake for about 30-40 minutes at 200° C.
– If necessary, spread the fries in more than one tray so as not to pile them up and thus allow for optimal cooking
– You can use this preparation for any type of cooking method: deep fat fryer, in a pan with a shallow oil or using an air fryer.
– Once cooked and cooled, you can freeze the fries for up to three months. Then re-bake them from frozen to enjoy them whenever you want.