Time to share our delicious recipe for easy crispy oven shredded sweet potatoes! Shredded and tossed in coconut oil with a pinch of salt makes mouthwatering gluten-free hashbrowns to enjoy as a side dish for breakfast or holiday meal!
Does your family love sweet potatoes? Mine does and we try to make them as often as possible. These orange tubers are full of nutrients and make everything seem to taste better.
Crispy Shredded Sweet Potatoes Ingredients
Sweet Potato
Coconut Oil
Salt and Pepper
Related recipes: Easy Sweet Potato Breakfast Hash and Creamy Mashed Sweet Potatoes with Fresh Thyme, Potato Pancakes, Sausage Sweet Potato Soup, Scalloped Potatoes and Ham, Ham and Green Beans,Crockpot Loaded Baked Potato Soup.
To make this recipe a success, you only need a few essential kitchen tools:
When I made my potato pancake recipe, I also wanted to try using sweet potatoes. I never thought about making shredded sweet potato hash browns and I wondered if I could make them a bit healthier using coconut oil.
Using a box grater, I shredded one sweet potato which was enough for four servings. You could use a food processor to grate the potato if you want to.
Roasted Sweet Potato
When making sweet potato recipes,I've used them in soup and have also added them to crockpot BBQ chicken, but I mostly just roast them in the oven.
I think roasting really brings out the full sweetness of this potato instead of frying in a cast iron pan, so I wanted to make this gluten-free dish in the oven. Using shredded sweet potatoes would also ensure that they would get crispy, especially if spread on a sheet pan.
The only recipe I could think of was our potato pancake recipe, which did require to have cheesecloth on hand to drain completely.
I loved that Linda improvised and used these shredded sweet potatoes as a side dish! I think that is brilliant, don't you?!
If you are wondering how to get the moisture out of potatoes for hash browns, be sure to read our Potato Pancake post as we share the secret!
What Do You Eat Hash Browns With?
Since this dish is basically sweet potato hash browns, some folks wonder what can they eat with these? We have some great suggestions!
Sausages
Bacon
Fried Eggs
Roasted Vegetables
Pulled Pork Sliders
How to make Crispy Sweet Potato Hashbrowns
When testing out this recipe, I found using coconut oil, salt, and black pepper helped enhance the flavor. Also, using a higher heat of 375 degrees and turning halfway through helped to crisp the potatoes.
Honestly, this is so good, you will make this part of your meal planning for sure!
If you enjoy this recipe for crispy oven shredded sweet potatoes, please let us know!
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Yield: 4
Easy Crispy Oven Shredded Sweet Potatoes are so delicious as a breakfast hash brown or as a tasty side dish. Roasted in the oven with just coconut oil, salt & pepper, these shredded potatoes will be part of your meal plan for any occasion.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
1 sweet potato, peeled
1 Tablespoon Coconut Oil
1 teaspoon kosher salt
1 teaspoon black pepper
Instructions
Preheat oven to 375 degrees.
Wash and peel the sweet potato.
Grate potato on a box grater (or shred in a food processor).
Place shredded sweet potato on the sheet pan and top with 1 tablespoon of coconut oil.
Spread grated potato in a single layer. Sprinkle with a pinch of salt.
Place in oven and cook for 15 minutes.
Flip Shredded Sweet Potatoes halfway through cooking. Cook an additional 15 minutes.
Remove potatoes from the oven and immediately sprinkle with salt and black pepper.
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The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.
I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.
This makes sense—potatoes are loaded with moisture, which makes browning difficult. By getting rid of excess water, you enable the potatoes to brown more evenly and quickly.
The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Read more about sharing.
The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.
You can peel and cut sweet potatoes and store them in the fridge for up to 24 hours in advance for easier meal prep, according to the Chef John Folse Culinary Institute at Nicholls State University. To do this, place the raw, cut sweet potatoes in a bowl of water — covered — in the fridge to keep them fresh.
You can shred potatoes with a hand grater or mandoline over a plate or bowl. A KitchenAid® stand mixer with a fresh prep slicer/shredder attachment is another easy way to shred potatoes.
If you over-crowded the pan so that there isn't enough space for the potatoes to rest on the pan without touching each other, it will prevent the water from evaporating and making the potatoes crispy. You can always try to broil the potatoes for 1-2 minutes to crisp them up at the end of baking if necessary.
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.
Most recipes require soaking your raw, shredded potato in cold water to rinse off the excess starch, then squeezing every last bit of moisture out before tossing it in a pan.
Transfer the shredded potatoes to a kitchen towel. Wring out any water you can, and press down well, drying them as much as possible. Make sure you use an actual towel here, as paper towel will not be strong enough to wring the excess water out.
You should avoid peeling and cutting potatoes ahead of time for any recipe that calls for finely diced or grated potatoes. "Because all potatoes are rinsed of surface starch when soaked in water, grated potatoes would lose even more starch," says Welsh.
Ensure that the fries are evenly spaced out on a parchment-lined baking sheet so that they aren't touching. If the fries are touching, they will steam rather than bake, which leads to soggy, sad fries. The parchment paper prevents the fries from sticking to the sheet.
Use floury potatoes, such as Maris Piper, as these have a soft, fluffy texture. Leave in a bowl of cold water for 30min to remove excess starch. Drain in a tea towel or on kitchen paper. Make sure they are completely dry on the surface as this will give a crunchy, crisp result.
If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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