(Baked) Sweet Potato Fries

>> Wednesday, January 23, 2013


For the past four nights, we've eaten Spook Fork Bacon's Spicy Black Bean Burgers slathered with Vegenaise, avocado, and lots of mustard. "Beefy" vegan burgers between two impossibly thick slices of sourdough toast.

And what's a.l.w.a.y.s on the side?

These guys . . .




So much for variety in my diet, right?

There's not much difference between these sweet potato fries and roasted sweet potato cubes. It's all in how you slice them. The thinner, the crispier they get while baking. We're partial to spicy fries anything, so I tossed on a teaspoon of different spices I found lurking around the cabinets. The usual suspects, as you'll see below.

(BAKED) SWEET POTATO FRIES
Serves between 2 and 4, depending on the size of your sweet potatoes

What you'll need . . . 

  • 2 large sweet potatoes 
  • 1 to 2 tablespoons olive oil 
  • Salt + pepper to taste
  • Optional: curry powder, turmeric, paprika


Method . . .

  1. Preheat oven to 450 degrees F. (Hot, yes -- but unlike with roasting, you want to SHOCK them to crisp as much as possible.) Find a rimmed baking sheet. Doesn't have to be rimmed, but makes things easier.
  2. Cut sweet potatoes in half and then each half in half. Then cut into fry shapes, as shown above. You don't want them too thin or too thick, if that is helpful at all.
  3. Place chopped sweet potatoes onto the baking sheet and then drizzle with oil -- just enough to coat them. 
  4. Sprinkle on your salt, pepper, and other spices. I didn't measure how much I used, but it was a good 1/2 teaspoon of each.
  5. Bake for 10 minutes, then flip over/stir around. Bake another 10 minutes -- again, stir + turn over. Then bake another 5 to 10 until you've reached your desired brown. We like ours rather dark.
  6. Serve with ketchup or mustard or a sauce of your own creation.

// Random Tip:

Like I said, we've made these a lot recently. Some times, I refrigerate uncooked fries (just the chopped sweet potatoes) for the next day. I find when I bake them right out of the refrigerator, they get slightly crisper. It may very well be my imagination.

// Also:

I feel like tossing in some whole wheat breadcrumbs might add to the crunch in an out-of-this-world sort of way. I am planning on trying that soon.

And I'm sure this method would work well with other types of potatoes, too!


Check out the inexpensive + festive Valentine's Day DIY --||--> STAMPED ARROW T-SHIRT <-- b="">today on Writing Chapter Three. I'm off to make one for myself . . . and then I'm going running outside . . . where it "feels like" 4 degrees F. 

Do I win a prize? Probably not. But the shower after will feel amazing.

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