Saturday, March 19, 2011

Sweet Potato Fries

Need a fry fix?  

Sweet Potato Fries spiced with Garam Masala

  The orange-fleshed sweet potato, or what we call a yam, is packed with vitamins and nutrients, antioxidants, dietary fiber… all that good stuff we’re supposed to be working into our daily intakes.  Here’s a quick and easy way to make oven-baked delights that satisfy your craving without requiring you put in 2 hours on the treadmill later.
  When picking your potatoes, make sure they are firm to the touch and heavy for their size.  Store in a dry dark place, but do not refrigerate- the cold air will convert the sugars into starches, ruining their sweet delicate flavor. 

1. Scrub the potatoes and pat them dry- you can peel them or leave the skin on if you like the flavor.  Cut the pointy ends off to make them easier to slice. 
2. Slice your potatoes into sticks.  Cut each potato in half around the middle, then slice lengthwise into ¾ inch pieces.  Stack the pieces, then slice lengthwise again to create batons.

3. Line a baking sheet with foil (or a Silpat if you have it), coat the sticks with olive oil, salt, pepper, and a pinch of brown sugar.  Sweet potatoes are great carriers of herbs and spices, so get creative with seasoning.  I used a bit of garam masala on these to give them an Indian kick- the cinnamon and spices enhance the sweet flesh of the potatoes, adding depth of flavor.

4. Bake in a 400° F oven for 20-25 minutes, checking every 10 minutes or so to move them around on the tray.  Use a spatula or tongs to turn the sticks, the idea is to brown as many sides as possible.  Because of the high sugar content, these fries will want to burn, so keep your eye on them, they don’t take very long to cook.
5. Remove from the oven and let them cool for 5 minutes.  Serve as a great side or on their own with your favorite dipping sauce.

1 comment:

  1. i'm so happy you posted this! i just made sweet potato fries in the oven a few weeks ago and i couldn't get the crispy enough nor did i know the best way to cut them. thanks for the recipe! now i can try again :)