So, I think I prefer purple sweet potato fries over regular sweet potato fries. Purple Sweet Potatoes are so cool to me because I don’t get to have them often. Trader Joe’s (near me) doesn’t sell them all year long. And, the stores that do sell them charge outrageous prices. I once was told that a bag of purple sweet potatoes would cost me $14.99. Yes, $14.99. Girl bye! There was absolutely no way I was paying that. Honestly, I wish I could find frozen purple sweet potatoes. I hate that I’m going to have to use these potatoes up so fast so that they don’t mold. Good thing about these purple sweet potato fries is that I’m going to freeze my leftovers.
The hardest thing about making these purple sweet potato fries was that I struggled so badly to cut them. Unfortunately, I don’t have high quality knives. I know what you’re thinking, how does a food blogger not have high quality knives? Well, I purchased my kitchen stuff when I first moved in and I opted for the cheapest stuff possible just to have it. Now, that I’ve been cooking for awhile, I’ve been trying to upgrade my gear. If you have any recommendations for good quality knives, send them my way! I don’t want to spend over $200 on knives. I’m not a pro, yet.
How to cook purple sweet potato fries:
First off, start by making your life easier and boil your purple sweet potatoes. I boiled them for 5 minutes. I noticed that this wasn’t smart and that I should boil them a little longer than 5 minutes so that they’ll be easier to cut. Or, I should stop being cheap and just invest in high quality knives. So, if you have high quality knives, then you should definitely use them and skip this step.
Next, you should season your fries with garlic powder. I heard from some blogger a long time ago (can’t remember the blog’s name at the moment) that you shouldn’t salt your fries before baking. Apparently, salting your fries prior to baking causes them to release water (???) and keeps them from being crispy. I’ve always followed this step because I love crispy fries. So, I season with garlic powder beforehand; just so that the flavor really sets in.
Lastly, cover your purple sweet potato fries with fat. This step is the most important. If you’re watching your weight and want to eat less fat, then I suggest you to use Avocado Oil Cooking Spray. For these purple sweet potato fries, I coated them in Ghee. I love cooking with ghee because it makes everything taste so good. Although, I prefer to use duck fat on my potatoes.
Also, I want to mention that I served these purple sweet potato fries with Tessemae’s Creamy Ranch. I love their ranch because it’s not loaded with horrible ingredients. If you don’t like ranch in general, you can always serve these fries with ketchup or guacamole!
- Clean and scrub your potatoes. After cleaning, place them in water and allow them to soak for one to two hours.
- Begin by boiling your potatoes for 5-10 minutes. If you have sharp knives, skip this step. This is only done only due to dull knives.
- After boiling your potatoes, allow them to cool before cutting. Cut your potatoes in to fries or wedges.
- Preheat your oven to 375 degrees F. Line a baking sheet with aluminum foil.
- Into a small microwave safe bowl, add 1/4 cup of Ghee. Microwave for 30 seconds or until all of the ghee has melted.
- Into the large bowl, add the ghee and seasonings. Using your hands, make sure each sweet potato is coated in the ghee and seasonings.
- Add your fries to the baking sheet and bake for 35-40 minutes depending on the desire of crispness.
- Remove from oven and serve immediately!
- Save any left over fries and freeze them in a zip lock bag. Bake them when you’re ready to eat again. Try 10-15 minutes on 350 degrees F.
- Serve with guacamole, ranch, or ketchup.
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