January 8, 2011

Sweet Potato Fries

Let me preface this by saying that I DO know the difference between sweet potatoes and yams. 

But when I decided to create Sweet Potato Fries from Our Best Bites, it said "sweet potatoes" on the ingredients list.  Though the picture showed the "sweet potatoes" as orange, I mentally bypassed that.  I wrote sweet potatoes on my shopping list and then made a beeline for the sign that said Sweet Potatoes in the produce section.

When I decided to make the fries a few days later, I cut into one of the potatoes I bought.  It was white.  I actually set down the knife and thought, "Shoot!  What have I done?" (...like a white potato isn't edible or something).  Trust me when I say that I actually went so far as to lick to the inside of the potato, just to make sure of its origins.  It was sweet.  Much sweeter than a yam (ahhh, yes, I now realized my mistake!). 

So I made Sweet Potato Fries with actual sweet potatoes!  No, they don't look like what you get in a restaurant and they aren't necessarily as pretty, but they TASTE BETTER.  Try it.  They look like regular french fries but the sweetness combined with the spices and the salt is amazing.

A few days later, I tried the same recipe with yams.  They were prettier, but weren't quite as good.  I recommend actual sweet potatoes.

Sweet Potato Fries
2 large sweet potatoes
3-4 T olive oil
1/2 t. cumin
1/2 t. onion powder
1/2 t. oregano
1/2 t. garlic powder
1/2 t. parsley
Salt, for after baking

Cut the sweet potatoes into matchsticks/julienne them.  They all need to be the same size.  In a small mixing bowling, combine the oil and the spices.  Toss in the pieces of potato and make sure each is coated with the mixture.  Spread the pieces onto a cookie sheet.  Be sure they aren't touching.  If the pieces are touching, they'll steam instead of oven-fry and will end up being mushy.   Bake at 425 degrees for about 10 minutes.  Flip them with a spatula and bake for another 5 minutes or so.  Adjust the time depending on how thick your slices are.  Thicker or bigger slices will need to bake longer.  Sprinkle with salt as soon as they come out and eat immediately!  They are crunchy, salty, and sweet at the same time (as well as good for you!).

1 comment:

  1. I just put sweet potato fries on my menu for this week and was going to google a recipe! Thanks kristen!!!!!!


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