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Latin Style Crunchy Sweet Potato Fries
- Vegetable oil for parchment
- 2 large sweet potatoes (about 2 pounds) skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
- 3 large egg whites (a scant 1/2 cup)
- 1 teaspoon each, of cayenne pepper, coriander, turmeric, cumin, and garlic powder.
- Cotija cheese or queso fresco.
- Sour cream
- Tapatio or any hot sauce
Make the sour cream dip with this recipe.
Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil. Cut potatoes with a mandoline.
In a large bowl, whisk egg whites until frothy.
Add spice mix.
And whisk to blend.
Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. The egg whites is the secret! They are pure protein, so they are going to form a crunchy coat over the sweet potato fries, which are usually soggy.
Place in a single layer on prepared baking sheets.
Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Make a cone with the parchment paper and place inside a ramekin. Then, put the the fries inside the cone with cilantro leaves and the cheese. Season with salt and pepper and serve with the sour cilantro sour cream. Adapted from Martha Steward.