Cook the Book: Oven-'Fried' Sweet Potatoes
Last summer, I worked for the nonprofit Wellness in the Schools, where I helped to develop a nutrition program for NYC public schools. One of the dishes we promoted was sweet potato fries—a really great alternative to French fries, for both adults and kiddies alike. I'm sure I don't need to remind everyone of current childhood obesity stats, so I'm just going to push Mollie Katzen's recipe for oven-"fried" sweet potatoes from The Vegetable Dishes I Can't Live Without. They are super simple to make, much better than a trip to the drive-thru, and your heart will beat a pitter-patter of thanks.
Oven-'Fried' Sweet Potatoes
- makes 4 servings -
Ingredients
3 tablespoons high-oleic safflower oil or extra-virgin olive oil
2 pounds sweet potatoes
Salt, to taste
Procedure
1. Preheat the oven to 375°F. Line 2 baking trays with foil and coat each with 1 1/2 tablespoons oil.
2. Peel the sweet potatoes and use a very sharp knife to cut them first into thin slices (1/4 inch or less) and then into long batons at ¼-inch intervals. (These measures are all approximate of course.)
3. Arrange the batons in single layers on the baking trays and place the trays in the oven. After 10 minutes, use togs to turn the sweet potatoes over and let them back another 5 to 10 minutes on the second side until fork tender. (Careful not to let them burn! This will depend on the thickness of the pieces, so you’ll need to watch them.)
4. If you like softer “fries,” take them out of the oven now. If you prefer a crisper result, turn the oven down to 200°F and leave the trays in there for up to 20 minutes. (This will give the sweet potatoes a chance to dry out a little and acquire some texture. They will shrink somewhat in volume.) Remove the trays from the oven, salt the sweet potatoes lightly, and serve hot, warm, or at room temperature.
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8 Comments:
a-ha! I've been trying to make sweet potato fries at home for the past few weeks and can never get the crispy results I've seen in restaurants. I'll try turning down the oven and letting them dry out. Many thanks!
christianne at 12:42PM on 01/09/08
I make these all the time and they are addictive! I do use some spices and seasonings though.
I love this recipe for the lower-temp crispy trick. Thanks for sharing it!
nupur at 1:28PM on 01/09/08
ooh those sound amazing! Sweet potato fries are one of the greatest things ever.
raykay08 at 2:23PM on 01/09/08
I make these CONSTANTLY, although I toss them in olive oil, sea salt, cayenne, and chili powder. YUM.
klg19 at 4:39PM on 01/09/08
200/20 minutes. I knew I was missing something. It's like a magic secret has suddenly been revealed. I can't wait to finally make CRISPY sweet potato fries. Hooray and thanks!!!
PerkyMac at 11:58PM on 01/10/08
How much cayenne and chili powder?
chconkl at 12:41PM on 07/03/08
Oh man do I love sweet potato fries. Too bad I negate their healthyness by dipping them in mayo..mmmm
Embackus at 6:31PM on 01/15/09
Have you tried dipping them in garlic mayo? What a supberb combination!
I mix a quarter cup of zero fat Miracle Whip with 1-2 grated/crushed cloves of garlic. Of course you could make aioli from scratch, but I get impatient when I smell the temptation of s.p.fries.
For spices, I use usually use 1/4 t. cinnamon, dash of cayenne, 1/2 t. cumin, 1/2 paprika, fine seat salt and pepper to taste.
I've tried most combinations of cinnamon/basil/rosemary/salt/pepper/chili/cumin/etc.. The fries are good on their own with the simple and flawless addition of salt and garlic mayo.
Food Monstar at 4:59PM on 01/21/09