Thursday, November 4, 2010

Oven Baked Sweet Potato Fries



I love to keep a big bag of sweet potatoes on hand in the fall. I bake them in the oven, skin and all, during the fall months.
They make a nice alternative to plain old baked potatoes and are packed with nutrients, such as vitamin A and are high in fiber. I am a big fan.

They need no butter or salt. I bake them in the oven with whatever else I am cooking at any temperature for about 45 minutes to an hour, depending on their size.

Last night, I made sweet potato fries baked in the oven with some spices for a nice snack.
They were so simple and really delish. The hardest part is slicing them!

Oven Baked Sweet Potato Fries (adapted from Simply Recipes):

2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 Tbsp kosher salt
1 Tbsp of Spanish smoked paprika
1 Tbsp sugar
1 Tbsp cumin

Elise says the sugar helps to caramelize the potatoes. I think it did the trick.

Slice the potatoes (I leave the skins on) into even sticks and toss them in a large bowl with the oil and spices, salt and sugar.



Place on a baking sheet and roast at 425F for about 20-30 minutes, watching that they don't burn.



Serve with a nice aioli (garlic mayonnaise) and you will be a happy camper!



Enjoy!

10 comments:

We Are Not Martha said...

Sweet potato fries are one of my very favorite sides. I LOVE them because they're easy, fairly healthy, and feel like a huge indulgence :)

Sues

The Japanese Redneck said...

This is one of my favorite ways to use sweet potatoes.

nancy@skinnykitchen.com said...

I too love the taste of sweet potatoes roasted in the oven instead of fried. Your recipe sounds really delish and very healthy!

kat said...

How much do I love these?!

Kate said...

I enjoy sweet potato fries. I usually use a yogurt/curry sauce. I think serving with the aioli sauce is a great idea. I will give it a try.

My Carolina Kitchen said...

Sweet potato fries seem to be very popular today. I see them on practically every menu where french fries are offered. Yours are especially lovely. Perhaps I should get on the band wagon and make my own.

Love the idea of the aioli with them.
Sam

SarahB said...

I am making these right now!! They look so good that I bought some on my way home from work!! xoxo

Proud Italian Cook said...

I love how you left the skin on, I'm trying that, I love the skin on white potatoes, so why not?

elra said...

I am still haven't tried to make my own fries. I like the idea of baking it stacey.

Dana said...

I leave my skins on too but not on my russets. Hmmm. Time to re-think that. Wedges are definitely the way to go here. I am suddenly having a major sweet potato craving. My dinner at the Harrison was a whole sweet potato that spent a bit of time on the grill so it had some char and was perfectly cooked. Utterly delicious.