Sweet Potato Fries

Doug found this recipe and I am SUPER glad he did. We make these at our house 4-5 times a week right now. We are hooked. They are not crispy like french fries from McD's...because they are healthy. They are lightly coated in EVOO and delicious spices, then baked. Each time I think I have made enough. When they are all gone someone says, "Next time, you should make more!" It's really the spices that make these so good. (I haven't ever gotten mine to crisp up) Try these and let me know what you think!

 Sweet Potato Fries

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar** (optional - I omit)
1 tablespoon kosher salt (I reduce to 1 tsp - it's plenty for us)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

 

Eliza thought these were done. She was ready to have some. :)

**Even though I omit the sugar, the original recipe says this about the sugar: "The purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. Combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. Preheating the baking sheets also helps the outer edges get a nice little crunch." I have made these with and without the sugar, and they are just as soft (but oh so delicious), either way.

Recipe Source: Mels Kitchen Cafe