I can’t believe I’ve never posted this recipe because I make it all the time. I never ate sweet potatoes as a child, but as an adult I can’t get enough of them. I think I have a thing for orange vegetables. Love carrots, too.
So if you need a side dish for just about anything, these roasted fries have lots of vitamins and just a drizzle of olive oil.
Sweet potato fries
1 extra large or two medium sweet potatoes
2 T. olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees. Peel your sweet potatoes, then slice them in half lengthwise. My potato was so large I cut the half in half to get 3- to 4-inch long fries.
Make sure your knife is very sharp and you’re very careful when cutting. Though they don’t take any longer to cook, sweet potatoes are hard as a rock when raw.
Also, try to get organic sweet potatoes if you can. I didn’t this time and I can tell a huge difference in the brightness of the color.
Next, slice the potato halves into pieces a little less than a half-inch wide. The end pieces will probably be a little wider and triangular.
For some of the slices you’ll probably have to turn them on their sides and slice them again. Or, just go with thick-cut fries, whatever you like.
Spread them out on a nonstick cookie sheet, drizzle them with olive oil and season with salt and pepper. Toss them a little to coat.
Bake for 15 minutes, flip them over, and bake for 15 more minutes.
And speaking of potatoes, look at my Taterpot!
It was a going-away gift, and I think it’s so cute. Soon my little tater guy should be sprouting fresh mint.