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Nutrition Facts
Serving Size 1 (76g) Recipe makes 4 servings
Calories 129
Calories from Fat 61		(47%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 255mg		10%
Potassium 234mg		6%
Total Carbohydrate 16.6g		5%
	Dietary Fiber 2.0g	8%
	Sugars 6.0g
Protein 1.1g		2%
detailed view... how is this calculated?

Ina Garten's Baked Sweet Potato Fries

Recipe #333618 | 40 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Sharon123
Oct 28, 2008

These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.

SERVES 4 (change servings and units)

Ingredients

2 medium sweet potatoes, peeled
2-3 tablespoons olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon fresh ground black pepper

Directions

1
Preheat oven to 425*F.
2
Cut sweet potatoes in wedges or like french fries.
3
Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.
4
Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.
5
Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.
6
Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.
7
Sprinke with extra kosher salt to taste. The cooking time will depend on how big the wedges are. Enjoy!
8
Note: These are also good with a little ground cumin sprinkled with the other seasonings. Have fun and experiment!

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Featured Reviews for This Recipe

From: Jen Overson

On Sep 28, 2009

These were so yummy and incredibly easy to make! I plan on making these instead of french fries from now on.

2 people found this review helpful

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From: Shuzbud

On Sep 26, 2009

Excellent recipe- we absolutely loved these and I'm already planning to make them again next week! I made it as written but left out the pepper as I'm not too keen on it and we used a dark brown sugar which gave a gorgeous caramelised flavour. Thanks so much for a new favourite! In response to another review- I would really recommend cooking in a single layer as in step 5. That said, I was too bowled over by the delicious flavour to notice any sogginess!

2 people found this review helpful

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From: happynana

On Oct 30, 2008

Excellent. I used 2 T of the olive oil in the bag w. potatoes wedges. I then added the spices as directed plus 1/2 teaspoon chili powder and 1/8 teaspoon right into the bag and tossed instead of sprinkling on baking sheet. I also sprayed baking sheet with olive oil cooking spray. Baked as directed. This made 2 delicious servings for DH and myself. Nice recipe. Thanks for sharing Sharon.

4 people found this review helpful

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From: Chef #1122668

On Jan 10, 2009

We give this five stars. It is fabulous. I agree with other reviewers in saying that one person could easily devour this recipe alone - not sure if that's a good thing or not . I would recommend eating these as soon as they are done. They tend to get softer (though still yummy) if they sit too long.