These will change your life!
They're so dang easy to make yet taste restaurant quality. Though really, they're probably BETTER than restaurant quality b/c they are better for you!
Sweet potatoes are loaded with nutrients, especially beta-carotene. It's what gives them their beautiful orange hue. This nutrient is converted to vitamin A in the body which your body needs for optimal vision among many other things. Not to mention, when you cook them yourself, you have control over how much oil and salt are used.
Win. Win! WIN!
This side dish will be sure to please young and old alike at the dinner table.
PS - I’ve learned a few tricks to make these sweet potato fries even more crispy, so make sure to follow the recipe to a tee!
Bon Appetit!
Ingredients:
1 pound sweet potatoes (about 1 large or 2 medium), washed
½ teaspoon fine sea salt
2 tablespoons EVOO
Optional spices: freshly ground black pepper, garlic powder, smoked paprika
Directions:
Preheat the oven to 425 degrees with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line a large, rimmed baking sheet with parchment paper or silicone baking mats.
Don't peel the sweet potatoes! Simply cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly.
Transfer to baking sheet and toss with EVOO and salt. Don't season with anything else yet as the spices could burn.
Arrange fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 15-20 minutes, keeping an eye on them. (Sweet potatoes can go from cooked to burned quite fast.) Flip fries, rearrange so they are not touching, and cook for another 10-15 minutes until done. I recommend using a flat metal fish flipper to get under them without breaking.
They're done when the surface of the fries change from shiny orange to a more matte, puffed up texture.
After you pull them out of the oven, you can toss with other spices as desired. Serve warm as is or with a simple homemade ranch, or sour cream/ketchup combo. The dip options are endless!
