crispy, baked sweet potato fries

Potatoes– my ultimate comfort food.  Baked, fried, mashed, in salads, kneaded in dough, on pizza, and always worth mentioning, as chips, mixed with sour cream.  But shrinking pants remind me that I shouldn’t partake as much as I prefer to.  I do anyway.

Sweet potatoes have been creepin’ up on the French fry scene for quite some time.  If on a restaurant’s menu, I convince Tim to order them, while I get regular fries.  The best of two potato worlds.  With a little time, and no deep fryer or several inches of boiling fat, crispy sweetheart fries can be yours.  I inhaled a handful fresh out of the oven, and paired the rest with a piece of lemony, herb salmon.  Some may have been dipped in homemade curry mayonnaise.

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Materials (serves 2)

2 large sweet potatoes, peeled and cut into thin strips, lengthwise
2-3 Tbsp olive oil
coarse salt to taste
1/2 tsp cumin, optional
1/2 tsp smoked paprika, optional
1/4 tsp Cajun seasoning, optional

 

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Protocol
1. Preheat oven to 425 degrees.

2. Rinse sweet potato strips  in a colander, and place into a bowl of cold water.  Soak for 30-60 minutes (helps create crispier fries).  Drain, and pat strips dry with a clean kitchen towel.

3. Toss potato strips with olive oil, salt and spices and arrange in a single layer on a baking sheet.

4. Cook for 30-45 minutes, depending on your oven, and turn periodically, if necessary.

 

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