1-2 Tbsp spice or spice combination of your choice- chipotle powder, smoked paprika, Chinese five-sp
Instructions
1. Preheat oven to 450°F. (For more crispiness, preheat your
oven to 500°F.)
2. Peel the sweet potatoes and cut off the ends. Cut the potatoes
in half lengthwise and then, if they are very long, in half
crosswise. Cut each piece into wedges. Alternately, you can slice
the peeled sweet potato into disks either with a mandoline or a
sharp knife.
3. Put the sweet potatoes into a large bowl and add the oil. Mix
well to combine. Sprinkle with salt, sugar and spices of your
choice. Use your hands to mix well, so all pieces are coated with
oil and spices.
4. Spread the sweet potatoes out in a single layer on a baking
sheet; the oil they are coated with should keep them from
sticking to the pan. If you are trying to cut fat, reduce the oil to 2
Tbsp and use a non-stick coating on the baking sheet. (Note- a
commenter has recommended putting them on a wire cooling
rack on top of a baking sheet, so that the oven air circulates
around the sweet potato pieces and you don't have to turn them
in the next step. Another commenter recommends preheating
the baking sheet, to help the fries get crisp.)
5. Bake for a total of 25 to 30 minutes. After the first 15
minutes, remove the baking sheet from the oven and turn over
all of the sweet potato pieces. Return to the oven and bake for
another 10-15 minutes, or until they are well browned. Let cool
for 5 minutes before serving.
Originally Submitted
8/9/2013
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