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Saturday
Aug182012

sweet potato fries

I've actually eaten sweet potato fries for dinner.

Just the fries, right off the pan.

I mean, they're baked.

They're good for you.

They taste really, really good. 

That's a darn good dinner for me right there.

On a side note, I want you to know -- I'm at a loss. I know I'm late on posting.

But I've been baking. Baking like crazy. Anything to put up a worthy recipe. 

And it's almost all been crap. Unpostable poo.

I shouldn't even talk about it.

I won't complain though. I'll keep it inside.

(I baked hockey puck biscuits. Weirdly thin. Butter yellow. And I ate them.).

If you look close, you'll spot a bike handle right behind Julia's shoulder. She really didn't want to brush oil on the pan. She wanted to ride the bike. I let her ride the bike.

So -- about these sweet potatoes.

They rank way up there for me.

I love them. They're awesome.

And I've never once had a sweet potato casserole.

I don't believe in adulterating savory items with marshmallows. 

Or vice versa. 

(I also made some really sad, strange honey bread this week. I ate that, too. So did the kids.) 

I've been baking sweet potatoes - chunks, sticks, chips, fries - for awhile now.

I love it when they're in season and super cheap, but I buy them all year long. 

(I made pathetic chocolate thin mints today. Yeah. I ate too many. I feel bad about it.) 

I almost feel like I'm cheating, putting up a recipe for sweet potato fries.

They're so easy.

But I didn't always know how fabulous they were until I got serious about baking.

So...here it is. 

One of my favorite ways to eat them -- caramelized-crispy on the outside, soft in the middle and salted.

There never seems to be enough.

(More sweets are coming. I will prevail! And gain tonnage along the way.)

Sweet Potato Fries

Note: I've included two cooking temps/times: Method 1 takes only 25 minutes, but you have to turn the potatoes more often. Method 2 takes a little longer, but requires less potato-turning.

Also, these are infinitely adaptable. Like your potatoes softer? Cut them into larger pieces. Like them crispier or crunchier? Cut them into thinner sticks and bake for a little longer. Spicy? Add a little cayenne. 

  • 3-4 sweet potatoes (I prefer medium/smaller, narrow ones), peeled, chopped into 1/2" to 1" pieces
  • Olive oil
  • Freshly ground pepper and salt (I use sea salt or kosher)

Method 1: Preheat oven to 425 degrees. Line two baking sheets with foil. Drizzle each pan with about 1 tablespoon olive oil and brush to coat foil. 

Distribute potato pieces evenly between both pans. Drizzle a little olive oil over the potatoes and sprinkle with nice hit of salt and a pinch of pepper. Toss the potatoes to evenly coat in oil and spices.

Lay potatoes evenly across pans. Bake for about 8 to 10 minutes. Stir and turn potatoes. Bake for another 20 minutes, turning potatoes about every 5 minutes to prevent burning (a little blackenedness is ok!).

Sprinkle with a little salt and serve warm or at room temperature. Enjoy!

Method 2: Preheat oven to 400 degrees. Line two baking sheets with foil. Drizzle each pan with about 1 tablespoon olive oil and brush to coat foil. 

Distribute potato pieces evenly between both pans. Drizzle a little olive oil over the potatoes and sprinkle with nice hit of salt and a pinch of pepper. Toss the potatoes to evenly coat in oil and spices.

Lay potatoes evenly across pans. Bake for 10 minutes. Stir and turn potatoes. Bake for another 30-35 minutes, turning potatoes every 10 to 12 minutes to prevent burning (a little blackenedness is ok!).

Sprinkle with a little salt and serve warm or at room temperature. Enjoy!

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