Baked Sweet Potato Fries

We first tasted sweet potato fries in a café. This café serves healthy sandwich and rolls, many of them under 300 calories, with a side of 4 grain rice or baked french fries – potato or sweet potato. Adventurous foodies we are, we ordered sweet potato fries. And there started our addiction to sweet potato fries. After our lunch, I walked straight across to a super market and bought some, to enjoy fries at home.

They are mildly sweet and crunchy, most importantly, guilt free. I second Nupur that sweet potato should be given its long due attention. With an impressive nutritional profile, there are more reasons now to consume these dainty tubers than ever. Baked fries are our most preferred choice of eating sweet potatoes. Not a big fan of gravies or dry curries. I have been experimenting with the baking temperature to arrive at the following recipe. But, keep in mind, the baking time depends on the type of tuber and how thin/thick your fries are. Simple as 1,2,3, you are bound to be hooked with baked sweet potato fries. Sia, this is my Ode to Potato.

Ingredients

Sweet potato – 2, cut into 1/3 inch matchsticks
Olive oil – 1 tbsp
Salt
Pepper

Method

Preheat oven to 425F. Line a baking sheet with foil. Toss sweet potato pieces in oil. You can also transfer fries to the baking sheet and then spray oil, instead of tossing ‘em. It is important to arrange the fries in a single layer for even cooking.

Bake for 20 minutes. Lower the oven temperature to 400F. Turn the fries over gently using a spatula without mashing them. Bake for additional 20 minutes, until the fries are toasty and slightly crispy. Take ‘em out of the oven and immediately season with salt and pepper. You can also season the fries with garlic powder or any other seasoning mix of your choice. Let the fries rest for 5 minutes before serving. Serves 2 as a side.

Baked sweet potato fries served with Nupur’s caponata sandwich