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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

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    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.



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    Guest Marge

    Sweet Potatoes sound great. Will make them...keep recipes coming. Thank you.

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  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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