Ina Garten's Baked Sweet Potato Fries Recipe #333618
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.
by Sharon123
40 min | 10 min prep
SERVES 4
- 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
- Preheat oven to 425*F.
- Cut sweet potatoes in wedges or like french fries.
- Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.
- Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.
- Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.
- Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.
- Sprinke with extra kosher salt to taste. The cooking time will depend on how big the wedges are. Enjoy!
- Note: These are also good with a little ground cumin sprinkled with the other seasonings. Have fun and experiment!
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