Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Gluten-free Sweet Potato Fries Two Ways

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Celiac.com 12/30/2015 - Sweet potato fries are always a hit. In the first version, the sweet potatoes are battered in corn starch and fried, in the second version, they are baked. Take your pick. Either way, they will make a delicious hit at your next gathering.

    Photo: CC--Steven DepoloIngredients:

    • 3 cups peanut oil, for frying
    • 1 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries
    • 1 teaspoon kosher salt
    • ¼ teaspoon garlic powder
    • ¼ teaspoon smoked paprika
    • pinch of sugar
    • 1 cup cornstarch
    • ⅓ cup club soda, cold



    Celiac.com Sponsor:




    Directions:
    Heat the oil to 375F in a deep, heavy-bottomed fryer.

    Heat the oven to 200F.

    Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.

    Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.

    Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes.

    Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet.

    Repeat until all potatoes are cooked.

    Serve hot.
     

    Version 2: Baked Sweet Potato Fries

    Don't like to fry? Bake them!

    Set the oven to 450F.

    Just throw the cut sweet potatoes into a large bowl.

    Sprinkle with sea salt and freshly ground black pepper.

    Drizzle lightly with olive oil, just enough to coat.

    Now, mix it all together and place on the cookie sheet.

    Make sure they're all evenly spaced on the cookie sheet.

    Put them in the oven for 15 minutes, undisturbed.

    After 15 minutes, flip them, maintaining space, and cook and extra 10 minutes.

    Serve hot.


    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Destiny Stone
    July 6th is National Fried Chicken Day. As such I am sharing this gluten-free fried chicken recipe. Gluten-free fried chicken is not much different than wheat battered fried chicken, it is simply made with gluten-free flour instead of wheat. The nice thing about this particular recipe, is that it can be egg free or dairy free by using eggs instead of buttermilk and vice versa. However...

    Jules Shepard
    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in...

    Jefferson Adams
    This classic rich, hearty, Irish-style lamb stew is a sure-to-please favorite. I like to eat it warmed up after a night in fridge. I like to work my way through a big pot of this stew over several days, feeding whatever guests happen to roll through the door at mealtime.
    Ingredients:
    ½ pound bacon, thick-cut, diced
    2 pounds boneless leg of lamb, trimmed and cut into 1...

  • Celiac.com Sponsor:

  • Forum Discussions

    My bad.  My hair did get fuller and gotten back some forehead balding.  Hair grows back fast, and fingernails growth is better than in the past years.  Compared to the same age of my father.   I would have a complete head of hair, he was b...
    My hair was light/thin and also balding.  Been taking extra amino acids and other supplements (Glutathione (has 3 amino's in it Cysteine, Glycine, glutamic acid) Lysine, Horsetail. Just google search others.  I also use gluten free shampoo w...
    Hello All Thank you once again for the replies. I'm grateful. I'd sure love to get another GI scope but I cannot get in to see my GI doc  until May at the earliest. I basically get to see him once a year now, so it's borderline ...
×
×
  • Create New...