Korean Sweet Potato Fries (Gluten-Free)

Ingredients

• 2 large Sweet Potatoes
• 1 tbsp Tapioca Starch
• 2 tbsp Olive Oil
• 1/2 tsp Gochugaru (Korean Chili Flakes)
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• 1 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tbsp Maple Syrup
• 1 tsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel the 2 large sweet potatoes. Cut them into fries, about 1.27 cm thick.
3. 3In a medium bowl, add the cut sweet potato fries. Add the 1 tbsp tapioca starch, 2 tbsp olive oil, 1/2 tsp gochugaru, 1/2 tsp garlic powder, and 1/4 tsp salt. Toss everything together until the fries are evenly coated.
4. 4Arrange the coated sweet potato fries in a single layer on a baking sheet. Make sure they are not overlapping so they can get crispy.
5. 5Bake for 20-25 minutes. Halfway through the baking time, flip the fries over. They are done when they are golden brown and feel crispy to the touch.
6. 6While the fries are baking, mix the 1 tbsp soy sauce (Tamari for gluten-free) with the 1 tbsp maple syrup and 1 tsp sesame oil in a small bowl.
7. 7Carefully remove the baking sheet from the oven. Drizzle the tamari mixture over the hot fries. Serve immediately.

Substitutions

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