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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Sweet Potato Fries Two Ways

    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

    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.

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  • 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 2,000 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.

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