Baked Sweet Potato Fries: Difference between revisions
New page: {{RecipeSummary |PrepTime=25 min |CookTime=~45 min |Source=[http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html Our Best Bites] blog |Yield=4 servings |Rating=Delicious }} Se... |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=25 min | |PrepTime=25 min | ||
|CookTime=~45 min | |CookTime=~45 min @ 425° | ||
|Source=[http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html Our Best Bites] blog | |Source=[http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html Our Best Bites] blog | ||
|Yield=4 servings | |Yield=4 servings | ||
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}} | }} | ||
Serve with [[Honey-Lime Dip]]. | Serve with [[Honey-Lime Dip]]. | ||
The leftovers of these are delicious as part of a steak-spinach salad using the [[Honey-Lime Dip]] as a dressing (if made with yogurt); adding some crumbled blue cheese as well. | |||
=== Ingredients === | === Ingredients === | ||
* 2 medium-sized sweet potatoes (about 1 lb after peeling) | * 2 medium-sized sweet potatoes (about 1 lb after peeling) | ||
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Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray (if desired). | Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray (if desired). | ||
Peel the sweet potatoes, then slice into french fry shape and size (about 1/4-3/8" thick). | |||
Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it. | Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it. | ||
Latest revision as of 20:53, 9 May 2020
| Summary | |
|---|---|
| Prep time | 25 min |
| Cook time | ~45 min @ 425° |
| Source | Our Best Bites blog |
| Yield / serves | 4 servings |
| Rating | Delicious |
Serve with Honey-Lime Dip.
The leftovers of these are delicious as part of a steak-spinach salad using the Honey-Lime Dip as a dressing (if made with yogurt); adding some crumbled blue cheese as well.
Ingredients
- 2 medium-sized sweet potatoes (about 1 lb after peeling)
- 2 T extra virgin olive oil
- 1/2 t cumin
- 1/2 t oregano
- 1/2 t coriander
- 1 t kosher salt
- 1 t parsley
- fresh ground pepper (about 10 turns of a pepper mill)
Preparation
Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray (if desired).
Peel the sweet potatoes, then slice into french fry shape and size (about 1/4-3/8" thick).
Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it.
Then sprinkle on all of the herbs and spices and continue to toss until well coated.
Place the fries on the baking sheet. It's very important that they are not touching, but can place them pretty close together.
Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing.
After 15 minutes take pan of oven and flip the fries, making sure they're spaced out again. Be careful because at this point they're quite soft.
Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle.
Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.
