I absolutely love sweet potato fries. The unfortunate part – they’d be great for you, if they weren’t dropped in fatty oil for 5+ minutes. So, an an effort to try and keep them from soaking up all of that oil, I tried my hand at a baked version. Spices can be as simple as salt and pepper, or paprika, sugar, and cayenne pepper. Either way, they’re a perfect accompinament for a meat dish. Or by themselves as a snack.
- Sweet potatoes, 1 large sweet potato for every 2 people
- Good quality olive oil
- sea salt and freshly ground pepper
- cayenne pepper
Preheat oven to 425 degrees. Bring a large pot of water to a boil.
Peel your sweet poatatoes or leave the skin on, but wash thoroughly with a stiff bristled brush. Slice your sweet potatoes in long 1/2 ” strips. Toss the sweet potatoes in the boiling water to blanche briefly, about 3-5 minutes depending on the thickness of your fries. Drain, then dry the potatoes and allow to cool enough to handle them.
Toss in a small glug of olive oil. Sprnkle salt, pepper, and cayenne from a height to evenly coat. Spread out onto a single layer on a non-stick cookie sheet or jellyroll pan. Bake at 425 on the top rack of your oven for 15 – 20 minutes or until crispy. Turn the broiler onto high, and remove from the oven when they start to brown a bit.