- 2 medium sized Sweet Potatoes, cut into batons (or wedges)
- 4 tsp Rice Flour (2 per potato)
- 2 tbsp Olive oil
- 1 tsp Ginger Powder
- 1/2 tsp Chili powder
- 2 tsp Coriander Powder
- Salt to taste
- Preheat oven to 400 F or 200 C and line a large baking sheet with foil or a silicone baking mat. Lightly grease the foil.
- Cut the sweet potatoes into batons as uniformly as possible. Soak the cut potatoes in a bowl of cold water for 30 minutes. This washes off the starch and results in crispier fries. Drain and pat with a paper towel to get rid of excess moisture.
- Place the washed and dried sweet potato batons in a large bowl and toss it with rice flour. We want a nice thin coating. Pour the potatoes into a mesh strainer to get rid of any extra cornstarch. Discard the extra cornstarch from the mixing bowl too.
- Place potatoes back into the bowl and add the olive oil and the seasonings - salt, ginger powder, red chili powder or paprika and coriander powder. Toss to combine. All the potatoes must have an even coating of the spices.
- Arrange the potatoes on the baking sheet in single layer. Try not to crowd them or else they won't bake; they will just steam.
- Bake the sweet potato for 15 minutes. Remove from the oven and flip. Place back into the oven for 15 more minutes. Check the fries at the 10 minute mark.
- Optional Step for crunchier fries - Once the fries are done, turn off the oven and keep the fries inside as the oven cools down for about 20 minutes. This step will help the fries get crispier and have a crunch. Enjoy immediately.