Hardly a trendy bakery is more without it: sweet potato pies. but only too often do they get soft and labyrinthine into the bag. We show them how crispy they are at home.

Whether from normal potatoes or sweet potatoes – perfect fries must be crisp on the outside and creamy on the inside. What is already an art in commercial fries is still more and more frequent with sweet potato pies. With a simple trick, however, perfect results are possible in the domestic kitchen. The main role is the high starch content: after the sweet potatoes, have been cut into rods, they are watered for at least one hour, some of the starch being washed out.

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However, since starch is also necessary to form a crusty crust, the watered rods are then powdered externally with starch. Now nothing stands in the way of crispy sweet potato pies from the oven or from the fryer.

Crisp sweet potato pies from the oven

As with normal French fries, sweet potato pipes are somewhat less crispy in the oven than in the fryer, but they are convincing with a significantly lower calorie content. Here’s how:

1. Peel sweet potatoes and cut into sticks (max 1 cm.).
2. Place raw sweet potato pipes in water for at least one hour.
3. Preheat the oven to 250 degrees of top/bottom heat.
4. Remove from the water, dry with kitchen paper.
5. Add strength to a freezer bag (about 1 tbsp. per sweet potato) and shake until the sweet potato pies are evenly covered.
6. Place chips on a baking tray and spread with olive oil.
7. Bake golden brown for about 15-20 minutes in the oven until the ends turn dark.
8. salts and season to taste, egg with rosemary, thyme, pepper.

Crisp sweet potato fritters from the fryer

1. Peel the sweet potatoes and cut into chopsticks For at least one hour.
2. Raw comes in water load.
3. Remove from the water, dry with kitchen paper.
4. Add starch to a freezer bag (about 1 tbsp. per sweet potato) and shake until the sweet potato pies are evenly covered.
5. Put in the fryer for about 5 minutes at 130 degrees (important: not too many per frying cycle, the sweet potato peppers must float freely in the fat).
6. Carefully remove the grease and allow to cool on kitchen paper for 10-15 minutes.
7. Fry sweet potatoes for about 4 minutes at 175 degrees until golden brown and crispy.
8. Drain on the kitchen paper and season to taste, egg with rosemary, thyme, pepper.