Try this Savory Sweet Potato Fries recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400 degrees.
- Put olive oil and spices in small bowl and mix well.
- Slice sweet potatoes and put on large baking sheet (or two if you are making a lot).
- Pour oil over the fries and toss by hand until evenly coated- this will also coat the baking sheet.
- Bake for 25-30 minutes or more until slightly browned and tender.
- Serve with homemade ketchup or mayo (It is a French thing!).
Crowding the baking sheet remains the single fastest way to turn roasted sweet potato fries into a soggy, steamed mess. Starch-rich root vegetables release moisture during the initial stage of roasting, and piling strips on top of each other traps that steam instead of allowing dry oven heat to crisp the exterior. Use two large sheet pans when scaling quantities up past two large potatoes, leaving at least a half-inch of space between individual pieces. High heat is essential, so preheat the oven to 400 degrees Fahrenheit well before the potatoes go inside. Tossing the cut strips directly in a quarter cup of olive oil or melted coconut oil ensures every surface is coated, which acts as a thermal conductor to promote browning. Baking takes roughly 25 to 30 minutes, but visual cues matter more than kitchen timers; watch for edges that turn dark brown and interiors that yield completely to a paring knife. Leftover cooked fries lose crispness rapidly, though storing them in an airtight container for up to two days allows for a quick reheat in a hot cast-iron skillet.
