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Cutting sweet potato into thin strips and tying them into loose knots turns an ordinary fry into a more playful, handheld finger food shape that crisps up on more surface area than a straight-cut fry would. Soaking the strips briefly and patting them thoroughly dry before tossing in oil is what allows them to genuinely crisp in the oven rather than steam.
Per serving
160kcal
Calories
2g
Protein
28g
Carbs
5g
Fat
4g
Fiber
Prep Time
25 min
Cook Time
25 min
Servings
4 people
Difficulty
medium
6g
Sugar
Follow step-by-step with voice guidance.
Peel the sweet potatoes and slice into thin, long strips, about 0.5cm thick, using a mandoline or sharp knife.
Soak the strips in cold water for 15 minutes to remove excess starch, then drain and pat completely dry with a clean towel.
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Gently tie each strip into a loose knot, being careful not to break them (they should be pliable enough to bend after soaking).
Toss the knots with the olive oil, smoked paprika, garlic powder, and salt in a large bowl until evenly coated.
Arrange the knots in a single layer on the baking sheet, spacing them apart.
Bake for 20-25 minutes, flipping halfway through, until crisp and golden at the edges.
Serve immediately with a dipping sauce of your choice.
Soak and Dry the Strips Thoroughly: Removing excess starch through soaking, then patting completely dry, is essential for getting a properly crispy result in the oven rather than a soft, steamed texture. Handle the Knots Gently: Sweet potato strips can be delicate, especially thinner ones, so tie them loosely and carefully to avoid snapping. Don't Overcrowd the Baking Sheet: Spreading the knots in a single layer with space between each allows hot air to circulate and crisp them evenly on all sides.
This usually means excess moisture wasn't removed before baking - soak the strips as directed, then pat them thoroughly dry, and avoid overcrowding the baking sheet.
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