baked (or roasted) sweet potato fries is usually a last-minute side such as tonight. there were several sweet potatoes in the pantry after thanksgiving and a little extra vitamin a and c is always an added bonus as sweet potatoes are such a healthy choice for a side dish. my son loves them so i try to incorporate them in our meals as often as i can.
there have been several attempts a perfect sweet potato fries and, finally, i have found a method that will give you crisp fries rather than a soft one. rinsing them in water and letting them dry is important. also, a good drizzle of olive oil will help the surface to brown and crisp. this is such an easy dish and a great way to add nutrients that traditional french fries would not…
2 sweet potatoes, about 1 lb, cleaned and partially peeled
1 tbs extra virgin olive oil
1 tsp ground cumin
1/4 tsp garlic powder
Kosher salt and freshly ground pepper
final sprinkle of paprika
2 tbs cilantro, loosely chopped
preheat the oven to 450 degrees. cut the potatoes in 1/2 inch thick slices. rinse the potatoes thoroughly with cold water. let dry on a dish towel. place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with the cumin, salt, and pepper. toss to coat evenly.
place the potatoes in a single layer on a baking sheet. be sure not to over crowd them. bake the potatoes, turning occasionally, for 20-25 minutes.
remove from the oven and let cool for a few minutes. arrange them on a serving dish and sprinkle with the cilantro and additional salt and pepper, in necessary. serve immediately.