Sweet Potato Waffle Fries
Waffle fries don’t have to be a guilty indulgence when they’re made with nutrient-dense sweet potatoes and are baked instead of fried. Cutting the sweet potatoes into waffle fries using a mandoline ensures they turn out crispy.
- 2 sweet potatoes (about 1 lb./500 g total)
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
Preheat an oven to 350°F (180°C).
Peel the sweet potatoes and cut in half crosswise. Using a mandoline fitted with the waffle cut blade, thinly slice the potatoes into waffle-cut rounds about 1/8 inch (3 mm) thick according to the manufacturer’s instructions, rotating the sweet potato 90 degrees between every cut.
Spread the sweet potatoes on a baking sheet and drizzle with the olive oil. Season lightly with salt and pepper. Toss the sweet potatoes to coat evenly, the spread in a single layer on the baking sheet.
Bake until the potatoes are crisp and golden-brown, 8 to 10 minutes. Sprinkle with more salt, if desired, and serve hot. Serves 4.
Williams Sonoma Test Kitchen