Originally Posted by
gfunkdave
I didn't know that about sugar either. But I did know that fat does the same thing.
Sweet potatoes won't crisp much if at all. You need the starches as found in russet for that. 450 is probably too hot...you might burn the potatoes before they are fully cooked inside. I do it as follows:
- Oven at 400
- Cut potatoes relatively thinly, either medallions or wedges like steak fries
- Toss in a little oil and whatever seasonings you like...I like either Lawry's salt or garlic salt and some pepper
- Spread in a single layer and bake for about 20-30 mins depending on thickness then take them out, flip 'em all with a spatula, and put back in for another 20-25 min
- The side of the potato touching the baking sheet will be what gets brown and crispy...that's why you need to flip them
i can only get sweet potato to crisp by slicing them super thin...shoestring...and heating the sheet pan to pretty hot before throwing them on there. I remember seeing a recipe where you put a coating on them to get them crisp...probably flour, then egg white , then panko...before baking. Probably baking on a rack would help too.