Sweet Potato Fries

If you would have asked me what I thought about sweet potatoes a year ago, I would've told you I hated them. I don't know what it was-maybe I never actually tried them or maybe I just didn't like the way they were prepared when I had tried them before, but I absolutely used to think sweet potatoes were not for me.  I started to notice that sweet potato fries were appearing on different menus at restaurants and would hear lots of people talking about them.  One day when grocery shopping, I had planned on buying some baking potatoes to make oven fries and made a spur of the moment decision to buy sweet potatoes instead.  Fast forward to these days-I LOVE them! 

I have now been making sweet potato fries as an alternate to these oven fries as a side dish paired with anything from burgers to kabobs to sandwiches to pork loins, you name it.  They get nice and crispy on the outside and soft and slightly sweet on the inside-they are so good!  Plus, they are healthier than regular fries.  So, if you've been questioning whether you or not you like sweet potatoes, I definitely encourage you to give these a try!

Sweet Potato Fries

2 sweet potatoes, scrubbed and peeled
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Cut potatoes lengthwise in half.  Then cut each half into about 6 wedges (depending on size of potato and desired thickness of fries).  In a medium bowl, toss potato wedges with olive oil, salt, and pepper. 

Spread potato wedges in a single layer on the baking sheet. Bake for approximately 20-30 minutes, turning potatoes after 15 minutes, until potatoes are crispy on the outside and cooked through.  Serve immediately. 


Source: Ina Garten