One of the things on my bucket list is to make Sweet Potato Fries…
Such an odd item to put on my bucket list, don’t ya think? Yep, I have such lofty goals!
I see these fries cropping up everywhere in the West. You Southerners are probably pretty well familiar with them. I thought they looked so delicious and wanted to make them. A neighbor of mine left a couple of sweet potatoes on our doorstep the other day saying that they had too many and they wanted to share the love. I’m all for that! So I put my thinking cap on and decided now was the time to check these sweet potato fries off my bucket list.
Needless to say, you gotta put a LOT of muscle into slicing sweet potatoes. They aren’t like the other potatoes where they slice up easily with a knife. No, these aren’t easy suckers to slice. If you have a mandolin, use it to slice these puppies. Or make sure you lift weights for a year to build up muscle to slice sweet potatoes. Okay, I may be over exaggerating…a little.
As I was slicing the potatoes, I was putting so much muscle into them that a couple of slices flew off the cutting board onto the floor. In came running our hounds to discover what they could lick up. I figured Roxy would love them because she loves everything, but I wasn’t sure about Buddy. He’s a very picky eater. True to my thoughts, Roxy took off with the raw sweet potato and began munching it down. Buddy sniffed the other slice, picked it up in his teeth and carried it off. With the slice in between his paws, he began munching it down too. I was surprised, so I called them over again to see if they’d eat another and by golly they did. After a second feeding, I now had them sitting at my feet hoping for more morsels to drop. I guess I shouldn’t be too surprised…they both love carrots. I have some pretty health-conscious dogs!
Although sweet potatoes are hard, when they cook they are soft as soft and very tender. So when you cook these, don’t expect a really crispy fry like you get at fast food joints. No. But they are slightly crunchy on the outside and very soft on the inside. The Rosemary and Cayenne are a perfect combination to spice them up. Curry would be good, too. I love spicy fries!
- 2 large sweet potatoes, cut into shoe-string fries
- 2 teaspoons olive oil
- 1/2 teaspoon seasoned salt (I use Lawry's Seasoned Salt)
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried rosemary
- 1/4 teaspoon cayenne pepper (curry would be good, too, if you don't have cayenne pepper!)
- 1 tablespoon corn starch
- Preheat oven to 425 degrees F. Prepare a baking sheet lined with parchment paper or foil and lightly spray the top with cooking oil.
- With a large knife and using your whole weight, cut the sweet potato in half. Be careful not to cut your fingers off! Once you get it cut in half, it's easier to make slices. On a flat surface, turn the potato cut-side down and start slicing the potato lengthwise into wedges. Then take a wedge and cut that into two to three sub cuts (about the size of large shoe-string fries).
- In a small bowl, mix together the olive oil, seasoned salt, pepper, rosemary, and cayenne pepper. Place the potatoes in a large Ziploc bag. Pour the olive oil mixture over the potatoes. Sprinkle corn starch on top. Close bag and shake to coat thoroughly. The corn starch will help crisp up the fries while baking.
- Arrange potatoes in a single layer on the prepared baking sheet and bake for 25 minutes or until fork tender, turning over half way through. They will be soft in the middle and browned on the outside. Sprinkle with more seasoned salt, if desired.