Let’s be serious- who doesn’t like sweet potato fries? And wouldn’t it be great if you can have as many sweet potato fries as you want?
I thought so, too, so hun and I (see how I slipped that in? I’m dating a wonderful guy, more about that later) decided to make a large batch of fries on a glorious weekend. We tried three different flavors: original salt & pepper, cinnamon, and cajun. The cinnamon flavored fries were the best! For the most part it was fairly easy, except cutting the potatoes into fries. I’ve never tried to cut a sweet potato before but OMG, I quickly learned it takes a lot of hard work! You are hereby warned- it is nothing like cutting a regular potato and requires a special technique (see video below).
The original recipe can be found on my allrecipes profile; but, without further adieu, here’s my modified version (serves 2):
Ingredients
- 2 medium sized sweet potatoes, cut into fries.
- 2 tablespoons of vegetable oil
- Salt & Pepper to taste (can be substituted for 2 tablespoons of any seasoning- cinnamon, cajun, taco, Italian, etc.)
- Cooking spray, such as Pam.
Directions
- Preheat the oven to 425 degrees F.
- In a glass bowl, combine the sweet potatoes, vegetable oil, and seasoning. Stir until fries are evenly coated.
- Spray one large baking sheet with cooking spray. Once fully coated, spread the fries out in a single layer on the baking sheet.
- Bake for 25 minutes, or until crispy and brown on one side. Turn the fries over using a spatula and cook for another 20 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long, so check the bottom of the fries as time winds down to ensure they do not burn.
- Serve and eat immediately!
The fries are best served hot and fresh out the oven with your favorite dipping sauce. Depending on the strength of your oven, you may need to adjust the temperature and/or cooking time. Also, try not to be selfish. It’s kind of hard to do because these are so healthy and delicious, but try!
F&C
