For variety, try purple fries

January 21, 2021by Norma Chikiamco0
What’s unique is its more complex flavor and aroma


As an alternative to French fries, some restaurants have been serving camote fries. That’s well and good. Camote is rich in dietary fiber, complex carbohydrates and nutrients such as potassium, vitamin A and folic acid.

For variety, however, it might be a good idea to try a different kind of fries: purple fries, from purple sweet potatoes grown in Japan, Hawaii and other countries. These tubers contain antioxidants, minerals such as calcium, as well as dietary fiber. Purple sweet potatoes are also said to help lower blood pressure and blood sugar.

But what’s unique about it is its flavor profile. Purple sweet potatoes have a more complex flavor and aroma than other sweet potatoes. As soon as you bite into one, you’ll notice a floral flavor, somewhat like rose water. Mildly sweet, these fragrant sweet potatoes also have hints of herbs and citrus. In addition, the texture of these tubers is less mealy than those of other varieties.

Recently, I was able to find purple sweet potatoes from an online seller. I’m sure there are many ways to cook them and I intend to experiment with them over the next few days. My first try, however, was an easy one: turning them into a substitute for French fries. Hence—purple fries.

I found that these fries cook well in an air fryer, which means less cooking oil is needed. And surprise! I was even able to cook them in a toaster oven. Note, however, that the toaster oven I used was a large tabletop model. If you have one that can accommodate only two slices of bread, it may not sufficiently cook the potatoes.

If you’re able to find a supply of purple sweet potatoes, try making these yummy purple fries, using an air fryer (follow manufacturer’s directions) or a large oven toaster.

Purple fries

2-3 purple sweet potatoes
Nonstick cooking spray or vegetable oil
Salt (optional)

Preheat the toaster oven to 400°F (200°C). Scrub the potatoes well and peel off the skin. Cut the potatoes into sticks or wedges about one-fourth inch in thickness. Pat dry with paper towels.

Spray a baking pan with nonstick cooking spray or brush lightly with cooking oil.

Arrange the potatoes in one layer in the baking pan and spray these also with nonstick cooking spray or brush with cooking oil. Bake in the preheated oven for 15 minutes. Turn the potatoes over and cook for another 15 minutes or until crisp and cooked through. If desired, season with salt before serving. INQ

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