Touch of spice (Oven Sweet Potato Fries)

One of the surprises in my CSA box this week was a couple of giant sweet potatoes. I thought the seasonality was a little weird (those are a fall/winter veggie, no?), but was excited to get a chance to make my awesome sweet potato fries.

Now the thing to note about these sweet potato fries is that they’re softer, not crispy/crunchy. I’m going to try a new recipe soon that claims to make them crispy. But these are still delicious, healthy, and super easy to make.

Preheat the oven to 425. Grab a large sweet potato (makes enough for 1-2 people). I prefer longer, skinnier ones since you get more fries with skin on them.

Cut in half (try to make the two halves as thin as possible). This one was a tough sucker.

Now cut into thin, even fries. I cut mine in half, too, so they’re not as long.

Toss in a big ziploc bag (or big bowl/tupperware container if you prefer).

Toss the olive oil and all the spices into the bag. Seal and smoosh everything around til it’s evenly coated.

Pour the seasoned fries onto a non-stick baking sheet and distribute them evenly. I always put tin foil down first so I don’t have to clean up. It’s important that the fries don’t touch each other as much as possible. When they touch, they create more steam, which makes them soggier.

Bake for 15-25 minutes, depending on the thickness and number of your fries, and how done you like them. You can put them on broil for the last minute or two to get a little carmelization on top. I always grind a little fresh salt and pepper on top once I pull them out of the oven—feel like it sticks best.

Roasted Sweet Potato Fries

I usually just make one big sweet potato, but you can increase the recipe as much as needed

  • 1 large sweet potato (I prefer skinny, longer ones)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon (or a little under) sugar (I use raw/turbinado)
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin

Heat oven to 425. Cut sweet potato into thin, even wedges or fries. In a large bowl or big ziploc bag, toss the potato slices, olive oil, and spices. Mix it all up, either by tossing or by sealing the bag and smooshing everything together. Toss on a non-stick cookie sheet (I always put tin foil down first, because i hate cleaning up). Make sure to spread the fries out, they shouldn’t be touching if at all possible, as this will make them get soggy. Bake for 15-25 minutes (depending on how many you’re making and how thick you cut them). You want them to start getting crispy. You can broil for the last minute or two to help crisp up. I always grind a little extra fresh pepper and salt on the fries once I pull them out of the oven—seems to stick better that way!

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