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My sweet potato fries came out soft at 400F so I tried 350F and they got crisp
I always did sweet potato fries at 400F for 15 minutes and they came out soft and sad in the middle every single time. Last Tuesday I dropped it to 350F for 22 minutes instead, shook the basket twice, and they finally had that crispy edge I wanted. Now I'm wondering if lower and slower is just the move for anything with sugar in it, or if I got lucky with this one batch. Some folks swear 400F is the only way and you just have to cook them longer, but that burned the tips on mine twice before. What temp do you all run for sweet potato fries, and how long?
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