Taiwanese Sweet Potato Fries (Soy-Free)
Crispy and sweet Taiwanese-style sweet potato fries with a soy-free dipping sauce.
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Ingredients
- 2 large Sweet Potatoes
- 2 tbsp Tapioca Starch
- 1/2 tsp Salt
- 1 tbsp Brown Sugar
- 2 tbsp Coconut Aminos
- 1 tbsp Maple Syrup
- 1 tsp Rice Vinegar
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 200°C. Peel the 2 large sweet potatoes, then cut them into fry-shaped pieces, approximately 1.27 cm thick and about 7.5-10 cm long.
- 2In a large mixing bowl, combine the cut sweet potato fries with the 2 tbsp tapioca starch, 1/2 tsp salt, and 1 tbsp brown sugar. Toss thoroughly until all the sweet potato fries are evenly coated.
- 3Take a large baking sheet (approximately 33 × 46 cm) and arrange the coated sweet potato fries in a single layer, ensuring they do not overlap. Drizzle the 2 tbsp vegetable oil evenly over the fries.
- 4Place the baking sheet in the preheated oven and bake for 20-25 minutes. After 10-12 minutes, carefully remove the baking sheet and use tongs or a spatula to flip each sweet potato fry; then return to the oven to continue baking until they are golden brown and crispy.
- 5While the sweet potato fries are baking, prepare the dipping sauce. In a small bowl, whisk together the 2 tbsp coconut aminos, 1 tbsp maple syrup, and 1 tsp rice vinegar until well combined.
- 6Once the sweet potato fries are golden brown and crispy, carefully remove them from the oven. Serve the hot sweet potato fries immediately with the prepared dipping sauce on the side.
Substitutions
Soy Sauce → Coconut Aminos
Soy Allergen
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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