Hi Homecooking Hounds,
I'm looking for some advice on making sweet potato oven fries. I make some killer russet oven fries, but my sweet potato fries always end up burned, or sticking to the pan, or not anywhere near crispy. I'm not expecting super-crispy fries - I know the nature of sweet potatoes - but I'm hoping to at least hit the "browned" stage. Right now, it seems they go straight to blackened! The other problem is that my fries always seem to stick to the pan or foil, even if I've oiled it AND tossed the fries in oil. When they stick, they pull apart from their bottoms, so the outsides that looked like they had potential for browning gets ripped off the main part! Currently, I use a heavy bottomed, dark sheet cake pan...is this my problem?
Anyway, any advice and/or techniques would be much appreciated.