Nahhh, if you have the space there's a good reason to have some cheap pans for low temp stuff. I have a very cheap, flimsy pan that I use to toast almonds on. There's a good enough coating on it that nothing sticks and I don't have to clean the pan after, just wipe it with a napkin. That's done at 300 degrees. But yes it was funny.
I came to measuring in grams late in my cooking life, but I won't go back unless I have no choice. I will even convert many recipes to weights. Much easier, and far fewer cups / spoons to wash. Scales are cheap, you can choose ounces or grams on any digital scale. For an extra flex, also get a deci (0.1) or centi (0.01) gram scale to weigh herbs and spices.
@@helenrennie Very few ingredients vary enough by weight vs volume to justify using a scale. And even fewer need to be accurate down to the gram in the first place.. Measuring by volume is faster and easier.
@@lizcademy4809 The $20 scale you buy on Amazon isn't that accurate, and most recipes don't need to be super accurate in the first place. I will be so happy when the current obsession with weighing every ingredient finally dies off.
Covered with flavored mayo is exactly how my parents have been making roasted potatoes all my life! But we used ajika, a Georgian condiment widely available in Russian supermarkets and regular potatoes, sweet weren’t really a thing in Russia until last couple of years.
I've chased the idea of crispy sweet potato recipes for ages, only to again and again come to the realization that while you can definitely get crispy corn starch coating, you can't get crispy sweet potatoes, and that's really not the same thing. Think it's time for us to appreciate sweet potatoes for what they are- soft, creamy, caramelized goodness.
YES! So many people don't know that potatoes and sweet potatoes aren't related. I can't have tomatoes or potatoes (allergic) and I feel like people are always shocked to find out sweet potatoes are ok.
So, did some research on the enamel coated pans, saw a collection of them on Amazon, and then got to the replacement broiler pans that come with ovens and came across a genuine OEM pan for Whirlpool and GE. I don't know the metal that's used for a base for the Whirlpool, but the GE is carbon steel. The reviews are good for the GE pan. I don't know the difference between a European oven and US oven, but US ovens typically came with (don't know if they still do) a 2 piece rack and drip pan, but both of those parts are enameled carbon steel for the GE. Both are rated up to 500 degrees F, which is typical I think for those kinds of pans as that's about broiling temp if you set an oven to broil in the US. I like having an oven where you can control the broiling temp personally and like to broil in the 375 - 425 F range. So, going with that, buying 2 because I can. I'm getting one each of the Whirlpool and GE. I also saw a company named Tablecraft that makes cast iron enameled pake pans with temps up to about 570 degrees F. However those are white coated so probably not the best for trying to brown and crisp things. Would be interest to know what those would be good for.
I tried making Dan's recipe (I'm a pretty good home cook, able to make complicated recipes and have done so for decades now -- and his recipes usually turn out well when I try them). They were complete mush by the time I was to fry them (even though I followed the directions religiously). I'll have to give your recipe a go!
Thanks Helen! - I love sweet potato fries and often coat them in olive oil, parm. cheese and Italian seasoning. Luckily, I was able to order Dukes up here in Canada from Amazon. I love your content and your teaching of cooking method. - Cheers!
It's funny, because when I watch you cook I often think the same thing: "It's too bad I'm not willing to go through quite that much effort, because I'm sure it tastes AMAZING (it certainly looks it)!" 😆 But thank you for this very simple recipe, I'm going to try it in my air fryer, since I don't have a regular convection oven. 🙏
The more i cook, the more i come to terms with the fact that there are some dishes that just aren't worth the effort to make at home, and they'll never be that good anyway. Like sweet potato fires. A restaurant in my town makes them perfectly, the exterior is textured and crispy, the interior is soft and fluffy. I will never be able to replicate that in a home kitchen, and that's ok, I'll just have sweet potato fries when i eat out. Another thing is that i will always prefer to make mayo at home, it's not even comparable to the best store bought stuff for me. I started making mayo with truffle oil, and lord help me, it's so good it's dangerous 😂
@@hollydaugherty2620 Helman's has sugar, in fact when I was trying to cut sugar out of my diet...Duke's was the only one I could find that didn't add extra sugar.
I dunno what my baking sheets are made from, I bought them at the Dollartree and they were silver, and within 5 months they'd turned jet black despite all the scrubbing. They usually burn everything.
I am guessing they are stainless steel. It's a bad material for baking sheets. Stainless steel works as a pan liner, but not as the main conductive material. Aluminum is a good option.
The mayo in a jar is the original recipe that Helen and many others love. The mayo in the squeeze bottle is a different recipe that Helen does not love. The squeeze bottle is convenient for sandwiches but may not be good for cooking. Different products with very similar labels.
Maybe its just me, but I just don't see a point in sweet potato fries existing unless they are 100% crisp. Its just one of those dishes where its either all or nothing, and something that's kind of in the middle doesn't really cut it.
I'm a total hater of sweet fries. And if I ever wanted some, I'd sprinkle sugar over potato fries. But, would this method work for the "Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower"
@@stellaz2595 It's because of the inulin, which many people have trouble with. Maybe try starting with a small amount and slowly increasing them? My intestinal flora seem to like them quite well, both raw and cooked, but if yours doesn't, there are suggestions like parboiling or acidifying them. I'd suggest adding yogurt or probiotics to your diet, too, and see if that helps.
![KAYTRANADA - Witchy (feat. Childish Gambino) [Official Video]](http://i.ytimg.com/vi/jGK3YVmGZ3Y/mqdefault.jpg)
"I suggest you trash it, and buy something else." I love it!
Haha it was AMAZING
Nahhh, if you have the space there's a good reason to have some cheap pans for low temp stuff. I have a very cheap, flimsy pan that I use to toast almonds on. There's a good enough coating on it that nothing sticks and I don't have to clean the pan after, just wipe it with a napkin. That's done at 300 degrees.
But yes it was funny.
Thanks so much for giving the Mayo in weight. Extra points for using grams! So much easier than putting into a measuring beaker.
Finally, someone realizes that I am making their life easier and not harder with weights of ingredients.
I came to measuring in grams late in my cooking life, but I won't go back unless I have no choice. I will even convert many recipes to weights. Much easier, and far fewer cups / spoons to wash.
Scales are cheap, you can choose ounces or grams on any digital scale. For an extra flex, also get a deci (0.1) or centi (0.01) gram scale to weigh herbs and spices.
@@helenrennie Very few ingredients vary enough by weight vs volume to justify using a scale. And even fewer need to be accurate down to the gram in the first place.. Measuring by volume is faster and easier.
@@lizcademy4809 The $20 scale you buy on Amazon isn't that accurate, and most recipes don't need to be super accurate in the first place. I will be so happy when the current obsession with weighing every ingredient finally dies off.
This nice lady is just a joy to listen to and I'm not even a cook.
Covered with flavored mayo is exactly how my parents have been making roasted potatoes all my life! But we used ajika, a Georgian condiment widely available in Russian supermarkets and regular potatoes, sweet weren’t really a thing in Russia until last couple of years.
how has this channel not blown up yet?????
WOW! never thought of seasoning my sheet pans. I've been scrubing them clean for years. Thx you're the best! and so beautiful .
My daughter loves the sound of your voice and your style! ❤️😻🎉🎉🎉🎉
I've chased the idea of crispy sweet potato recipes for ages, only to again and again come to the realization that while you can definitely get crispy corn starch coating, you can't get crispy sweet potatoes, and that's really not the same thing. Think it's time for us to appreciate sweet potatoes for what they are- soft, creamy, caramelized goodness.
that was beautiful 🥲
but crispy sweet potato fries are some of the best fries out there...
Those of us with a nightshade sensitivity salute you 🙌
YES! So many people don't know that potatoes and sweet potatoes aren't related. I can't have tomatoes or potatoes (allergic) and I feel like people are always shocked to find out sweet potatoes are ok.
Did not quite crisp in my oven. Next time I’ll bake them longer. But they were scrumptious!
Thanks for making this recipe! I love sweet potato fries. So easy. Can't wait to try!
So, did some research on the enamel coated pans, saw a collection of them on Amazon, and then got to the replacement broiler pans that come with ovens and came across a genuine OEM pan for Whirlpool and GE.
I don't know the metal that's used for a base for the Whirlpool, but the GE is carbon steel.
The reviews are good for the GE pan. I don't know the difference between a European oven and US oven, but US ovens typically came with (don't know if they still do) a 2 piece rack and drip pan, but both of those parts are enameled carbon steel for the GE.
Both are rated up to 500 degrees F, which is typical I think for those kinds of pans as that's about broiling temp if you set an oven to broil in the US. I like having an oven where you can control the broiling temp personally and like to broil in the 375 - 425 F range.
So, going with that, buying 2 because I can. I'm getting one each of the Whirlpool and GE.
I also saw a company named Tablecraft that makes cast iron enameled pake pans with temps up to about 570 degrees F. However those are white coated so probably not the best for trying to brown and crisp things. Would be interest to know what those would be good for.
those look amazing and exactly match my laziness!
I tried making Dan's recipe (I'm a pretty good home cook, able to make complicated recipes and have done so for decades now -- and his recipes usually turn out well when I try them). They were complete mush by the time I was to fry them (even though I followed the directions religiously). I'll have to give your recipe a go!
Wow. So much good info here.🔥🔥
It was really informative, especially about pans. I had no idea the gold touch pan was good.
Love you channel ❤❤❤ thank you 🙏🏽
Great recipe
WOW! That looks scrumptious!!!
Thanks Helen! - I love sweet potato fries and often coat them in olive oil, parm. cheese and Italian seasoning.
Luckily, I was able to order Dukes up here in Canada from Amazon.
I love your content and your teaching of cooking method. - Cheers!
Thanks for suggesting Olive oil, parm and Italian seasoning.
@@sbaumgartner9848 Super good - The same coating works for zuccinni wedges or silver dollars as well!
It's funny, because when I watch you cook I often think the same thing: "It's too bad I'm not willing to go through quite that much effort, because I'm sure it tastes AMAZING (it certainly looks it)!" 😆 But thank you for this very simple recipe, I'm going to try it in my air fryer, since I don't have a regular convection oven. 🙏
The more i cook, the more i come to terms with the fact that there are some dishes that just aren't worth the effort to make at home, and they'll never be that good anyway. Like sweet potato fires. A restaurant in my town makes them perfectly, the exterior is textured and crispy, the interior is soft and fluffy. I will never be able to replicate that in a home kitchen, and that's ok, I'll just have sweet potato fries when i eat out.
Another thing is that i will always prefer to make mayo at home, it's not even comparable to the best store bought stuff for me. I started making mayo with truffle oil, and lord help me, it's so good it's dangerous 😂
If you parboil the sweet potatoes first,you'll achieve the soft center.
I’m definitely going to try this! It looks tasty and is easy. Thank you.
Excellent, thank you- healthier fries❣️
loved your suggestion on teflon baking sheets 😂
I’m going to try this today!!
Can't forget about the pinch of cayenne! Lol.
Great video Helen. Anyway you could update this video to an air fryer application?
An air fryer is a small convection oven, so use the same timings and temperatures as she gave for ovens with a fan and you'll be right 😊
If I cook at 400 degrees or above, my smoke alarm goes off.
Turn on fan over stove it helps to dissipate heat.
I also spread mayo on the skin of roast chicken to make it brown nicely. One good thing about Duke's mayo is that there is no added sugar!
What mayonnaise brand has sugar...?
@@hollydaugherty2620 Helman's has sugar, in fact when I was trying to cut sugar out of my diet...Duke's was the only one I could find that didn't add extra sugar.
yum
Please, why not to use baking sheet with stainless steel grid to bake sweet potatoes? Especially when using convection fan?
because I like the browning the baking sheet and oil give them (it's not darker, just tastier). but you can try the rack.
I dunno what my baking sheets are made from, I bought them at the Dollartree and they were silver, and within 5 months they'd turned jet black despite all the scrubbing. They usually burn everything.
I am guessing they are stainless steel. It's a bad material for baking sheets. Stainless steel works as a pan liner, but not as the main conductive material. Aluminum is a good option.
The speech and subtitles (and picture) about Hellman's in a jar vs squeeze bottle give opposite pictures. What do you actually mean?
The mayo in a jar is the original recipe that Helen and many others love. The mayo in the squeeze bottle is a different recipe that Helen does not love. The squeeze bottle is convenient for sandwiches but may not be good for cooking. Different products with very similar labels.
Will calorie reduced Hellman's mayo work?
Maybe its just me, but I just don't see a point in sweet potato fries existing unless they are 100% crisp. Its just one of those dishes where its either all or nothing, and something that's kind of in the middle doesn't really cut it.
I guess you don't need to think of these as fries. They are just really yummy roasted sweet potatoes.
That's Flemish fry shape, not French fry.
There is nothing better than Hellmans in a jar! I tried the squeeze stuff,had to throw the tuna away,gross.
Will it work with Hellman's light mayo? I don't generally buy the full fat one
I'm a total hater of sweet fries. And if I ever wanted some, I'd sprinkle sugar over potato fries. But, would this method work for the "Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower"
yes it wood. sunchokes rule :)
@@helenrennie They taste good but cause me unfortunate gastro-intestinal distress.
@@stellaz2595 It's because of the inulin, which many people have trouble with. Maybe try starting with a small amount and slowly increasing them? My intestinal flora seem to like them quite well, both raw and cooked, but if yours doesn't, there are suggestions like parboiling or acidifying them. I'd suggest adding yogurt or probiotics to your diet, too, and see if that helps.
I suggest you trash it 😂
NGL, I watch because you are off the scale cute.
Don't talk so much