Will always hated sweet potatoes, his only knowledge of them being the sugary sweet, marshmallow-topped Thanksgiving casserole. So before I found these fries, I rarely cooked with them.
Now he requests them weekly. Seriously yummy.
This is a sweet potato:
This is not a yam, although it is occasionally called that.
I normally make one large potato per two adults, or one smaller per adult. There are never any left. Never ever ever.
Slice or julianne the potato into the size you want - realizing that the thinner or thicker the slices will affect the cooking time. The slices below took about 35 minutes to bake, they were pretty thick. If I'm in a hurry I'll slice them much thinner.
I'm usually in a hurry.
Lay the slices out on a cookie sheet (spray with non-stick spray, or use the non-stick aluminum foil, or do both just in case) and drizzle with two tablespoons of olive oil and toss a bit.
Sprinkle with salt and pepper.
The original recipe called for baking at 475F for 30 minutes. They always seem to turn out a bit soggy and a bit charred. These I baked for 20 minutes at 400F, then 15 minutes at 425F to crisp them up a bit.
Fries are done when they begin to brown - and smaller, thinner sections will blacken. Do not throw away the burned portions, those are normally the ones fought over at my table. Fries will be softer and NOT like the crispy deep fried fries you get in a restaurant.
Don't worry - they taste better and are much better for you. So you can eat all you want without guilt.
Recipe:
2 Large Sweet Potatoes
2 Tablespoons Olive Oil
Kosher Salt
Pepper
Preheat oven to 400 degrees. Peel & slice potatoes into fries. Pour olive oil on cookie sheet and toss fries, sprinkle with salt and pepper. Cook 20 minutes at 400 degrees, then flip fries with spatula. Increase temperature to 425 degrees for an additional 10-15 minutes. Fries are done when they begin to brown.
