I’ve been a lover of baked sweet potato fries for a while now. Not only are they delicious, but they are also a healthy alternative to the regular potato. The trouble I have encountered with homemade versions of this side dish is the inability to make a crispy “fry” without actually frying the vegetable. The best success I have had is with this recipe from Rocco DiSpirito. To get rid of the excess moisture that accompanies sweet potatoes, Rocco advises to sprinkle the uncooked wedges with salt and let them sit for twenty minutes. This process draws out a lot of water and makes for not-so-soggy baked fries. Voila!
Some restaurants serve sweet potato fries with caramel sauce (kinda strange IMO) or sour cream, but I prefer these gems with good old-fashioned ketchup.
Baked Sweet Potato Fries
- 2 Sweet Potatoes, scrubbed well
- Salt (about 1 tsp)
- Nonstick cooking spray
- 2 Tbsp fresh thyme leaves (or 1/8-1/4 tsp ground thyme)
- 1/4 tsp Black Pepper
- 1/4 tsp Paprika
- 1/8 tsp Cayenne Pepper
1. Slice the sweet potatoes lengthwise into 1/4-inch thick wedges. Place them in bowl and sprinkle generously with salt. Let stand for about 20 minutes.
2. Preheat the oven to 450 degrees. Place a wire rack on a baking sheet (or just a greased baking sheet if you don’t have a wire rack) and set aside.
3. Spread the potatoes out on paper towel to soak up any excess moisture. Place them in a large bowl and spray them with cooking oil. Sprinkle with the seasonings and hand toss to ensure the spices are well distributed.
4. Spread the sweet potatoes out on the wire rack or baking sheet and bake until they are lightly brown and tender, between 35-45 minutes. Serve immediately.
Source: Now Eat This by Rocco DiSpirito