Ah, sweet potatoes, the unsung heroes of the root vegetable world. I recently found myself in a love affair with these vibrant orange gems, especially when they’re transformed into crispy, oven-baked fries. There’s a certain magic in the way they crisp up—like nature’s candy, but with a savory twist. Grab a fork, a friend, and perhaps a tangy dip, because these fries are here to steal the spotlight on your table.
Steps
- Preheat your oven to 450°F for regular crispiness, or to 500°F for extra crispiness. Place a roasting pan or heavy-duty baking sheet in the oven to heat up.
- Peel the sweet potatoes, trim the ends, and cut them in half lengthwise. If the potatoes are long, cut them in half crosswise, then slice each piece into wedges that are 1/4 to 1/2-inch thick, or use a mandoline for uniform disks.
- In a large bowl, toss the sweet potato pieces with olive oil until well coated. Season with kosher salt and your choice of spices, ensuring even coverage by mixing thoroughly with your hands.
- Carefully remove the preheated baking sheet from the oven and spread the sweet potatoes in a single layer. Be cautious as the pan will be hot.
- Bake the sweet potatoes for 15 to 25 minutes. After 10 minutes, flip all pieces using tongs, then return to the oven for an additional 5 to 15 minutes, watching closely to avoid burning as they brown.
- Once baked, let the fries cool for 5 minutes before serving. Enjoy the crispy, caramelized sweet potato fries as a delicious side or snack.
Ingredients
- 2 pounds sweet potatoes (approximately 3 large, orange-fleshed)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 to 2 tablespoons spices or spice mix of your preference (such as chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.)
Nutritional Values
Calories: 812 | Fat: 28g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 1784mg | Carbohydrates: 132g | Dietary Fiber: 24g | Total Sugars: 40g | Protein: 12g | Vitamin C: 120mg | Calcium: 268mg | Iron: 8mg | Potassium: 3080mg
FAQ
- How can I ensure my sweet potato fries turn out crispy?
- For crispy sweet potato fries, preheat your oven and baking sheet to a high temperature (450°F or 500°F for extra crispiness). Make sure to cut the sweet potatoes evenly and bake them in a single layer, only one sheet at a time.
- What are some good seasonings for sweet potato fries?
- Sweet potato fries can be seasoned with various spices such as chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, or Cajun seasoning. Feel free to experiment with your favorite spice blends.
- How do I know when the sweet potato fries are done?
- The fries are done when they are well browned and crispy. They can appear quite dark due to the caramelization of natural sugars, but watch closely to prevent them from burning.
- Can I use butter instead of olive oil for these fries?
- You can swap out half of the olive oil with melted butter to add extra flavor, but keep some oil to help with the crispiness.
- How should I serve sweet potato fries?
- Allow the fries to cool for about 5 minutes before serving. You can enjoy them as a side dish or snack, perfect for kids and adults alike.
Tips
- Cut Evenly for Consistent Cooking: To ensure all your sweet potato fries cook at the same rate, try to cut them into even-sized wedges or rounds.
- Preheat Your Baking Sheet: Place your baking sheet in the oven while it’s preheating to help achieve a crispier finish on your fries.
- Bake One Sheet at a Time: For optimal browning, bake one sheet of fries at a time to avoid overcrowding, which can lead to steaming instead of crisping.
- Enhance Flavor and Caramelization: For an extra burst of flavor, consider replacing half of the olive oil with melted butter, and sprinkle a little sugar on the fries before baking to boost caramelization.
Equipment
- Mandoline slicer (for cutting sweet potatoes into even slices)
- Heavy-duty baking sheet or roasting pan (capable of withstanding high heat)
- Tongs (for turning the fries during baking)
