Garage or basement? Where do you keep your deep frier? We have one in each.
Suzi and I both are a bit tummy-adverse to fried foods. And, if we deep fry in our kitchen for Suzi’s cooking school, well, the guests may leave at the end of the night but the vapors linger.
I’ve posted recipes before for simple baked sweet potato fries. This one is the simplest yet and produces great results. The fries are meaty, substantial in your mouth, and with a sweet flavor that means you won’t want the ketchup. Oh, yes, You will and you can surely dip these into ketchup. may, mustard, hot sauce. Dip or dip not. But do bake.
Your cooking time will very here with how accurate your oven is and how thickly you slice the sweet potatoes. The directions below indicate that the edges can become brown as te potato begins to caramelize. That’s good. Very good.
Very, Very, Very Easy Baked Sweet Potato Fries
Yield: serves 4
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- More salt for sprinkling over baked fries (we like flaky sea salt)
Heat oven to 450 degrees F. Line two baking sheets with aluminum foil then slide into the oven so they become hot.
Scrub then cut the sweet potatoes into 1/2-inch sticks. Add to a large bowl and toss with olive oil, salt, and pepper. Tumble sweet potatoes onto hot baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
Bake fries, turning once and rotating pans once, until edges are lightly browned and centers are tender; 15 to 25 minutes. The fries are done when the surface looks dry and the fries have puffed up a little. Don’t fret if the edges become brown, they will taste more caramelized than burnt. Serve fries with a sprinkle of extra salt on top.
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/40th second at ISO‑250