While I've never been able to recreate the equal of Guru's (Provo, UT) Sweet Potato fries, this version is delicious in it's own way. I absolutely love the combination of sweet and salty! Sweet potatoes are healthier, and in my opinion much tastier, than the plain brown kind, and baking them in the oven makes them even more diet friendly. To make them crispier you can deep fry them. (In which case I would suggest sprinkling the seasonings on them soon after you have removed them from the hot oil.)
4/9/09: We're heading out of town for the weekend and so tonight's dinner was an incoherent medley of pantry and freezer remnants. I decided to utilize a lone sweet potato and see if I could improve upon my previous post. I followed the same method: julienned fries (although I like mine fairly thick), a drizzle of olive oil, and a dash of salt and pepper. I experimented with the seasonings, this time using a bit of cinnamon, coriander, and smoked paprika. It was sweet and earthy- I will definitely add it to my list of successful combinations! I also whipped up an avocado sour cream dipping sauce on the side. I didn't follow any specific recipe, but if you want to try a sauce that looks promising take a look here.
INGREDIENTS
1 - 1 1/2 lbs. sweet potatoes (1 large sweet potato)
2 Tbsp. olive oil
salt and pepper, to taste
Seasoning combinations I love:
1/4 tsp. cinnamon + 1/2 tsp. sugar + 1/4 tsp. sweet paprika
1/4 tsp. smoked paprika + 1/4 tsp. cinnamon + 1/4 tsp. ground coriander
Other suggestions:
garlic powder
chili powder
cumin
cajun seasoning
adobo seasoning
cajun seasoning
adobo seasoning
DIRECTIONS
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil.
2.Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side. Place the sweet potatoes into a sealable plastic bag. Add oil, salt and pepper, and seasonings. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer (not touching).
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil.
2.Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side. Place the sweet potatoes into a sealable plastic bag. Add oil, salt and pepper, and seasonings. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer (not touching).
3. Cook for 25-30 minutes, turning at least every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
Serves 2.
(Adapted from Sarah's Cucina Bella)
Oh, you are my hero! I absolutely LOVE LOVE LOVE sweet potato fries! Yay! I'm going to make them tonight!
ReplyDeleteWhy do you recommend peeling the potatoes? I've always loved skin-on home fries and sweet potato fries! Also, I'm baking these right now with some Cajun seasoning and sea salt! YUM!
ReplyDeleteAlicia- You definitely don't have to peel them! I recently made some Cajun baked sweet potatoes and left the skins on and loved them! (posted here: http://ahintofhoney.blogspot.com/2010/03/cajun-baked-sweet-potatoes.html)
ReplyDeletewhat sauce/dip are you serving with these, in the picture?
ReplyDeleteIts an avocado sour cream sauce- I didn't follow a specific recipe but just combined a ripe avocado, sour cream, lime juice, garlic, salt and pepper and blended until smooth in food processor.
Delete