Oh my goodness, these baked sweet potato fries are tasty AND low calorie!! Even my picky picky husband said they were good THREE TIMES during dinner. Now that is a record!!
comfort notes. Crisp or not, I could easily eat a big bowl of these and not feel guilty at all....now THAT is saying something.
2 medium sweet potatoes
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon regular chili powder (see note)
1/2 teaspoon smoked paprika (see note)
1 tablespoon brown sugar
OK, a word about yams/sweet potatoes. Don't ask me which is which. I always buy the one with the deep orange flesh, so I'm calling them sweet potatoes in this post.
PRE-HEAT YOUR OVEN (with two DRY baking sheets in it) TO 425°F.
Peel the sweet potatoes and cut them into French fries. Soak in water for one hour, then drain and pat them dry.
Toss the dried off potatoes with cornstarch. Keep gently tossing until the cornstarch is evenly distributed (I put them in a plastic bag to accomplish this...it's easier to toss).
Next sprinkle the potatoes with a tablespoon of vegetable oil and gently toss until well coated.
Mix all of the seasonings together and sprinkle over the oiled potatoes, mixing gently until they are all coated evenly.
When you are ready to bake the fries, remove the hot cookie sheets from the oven and generously spray them with vegetable spray. Divide the seasoned potatoes between the two sheets and spread them out so the fries do not touch each other.
Bake in PRE-HEATED 425°F oven for 12-15 minutes, depending on how hot your oven runs. Just watch them towards the end of the cooking time because the sugar in the seasonings will scorch/burn if left in too long.
After 12-15 minutes, reduce your oven heat to 375°F and flip the potatoes over and bake another 12-15 minutes.
You will know they are done when they are tender and the edges are darker. Remove from heat and sprinkle with salt.
They aren't the prettiest fries ever, but they are delicious.
Keep in mind that you are not going to get a crisp fry (because they are baked) but they ARE addictingly tasty and give you that "a little sweet a little salty" flavor that hits all the rightcomfort notes. Crisp or not, I could easily eat a big bowl of these and not feel guilty at all....now THAT is saying something.
2 medium sweet potatoes
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon regular chili powder (see note)
1/2 teaspoon smoked paprika (see note)
1 tablespoon brown sugar
OK, a word about yams/sweet potatoes. Don't ask me which is which. I always buy the one with the deep orange flesh, so I'm calling them sweet potatoes in this post.
PRE-HEAT YOUR OVEN (with two DRY baking sheets in it) TO 425°F.
Peel the sweet potatoes and cut them into French fries. Soak in water for one hour, then drain and pat them dry.
Toss the dried off potatoes with cornstarch. Keep gently tossing until the cornstarch is evenly distributed (I put them in a plastic bag to accomplish this...it's easier to toss).
Next sprinkle the potatoes with a tablespoon of vegetable oil and gently toss until well coated.
Mix all of the seasonings together and sprinkle over the oiled potatoes, mixing gently until they are all coated evenly.
When you are ready to bake the fries, remove the hot cookie sheets from the oven and generously spray them with vegetable spray. Divide the seasoned potatoes between the two sheets and spread them out so the fries do not touch each other.
Bake in PRE-HEATED 425°F oven for 12-15 minutes, depending on how hot your oven runs. Just watch them towards the end of the cooking time because the sugar in the seasonings will scorch/burn if left in too long.
After 12-15 minutes, reduce your oven heat to 375°F and flip the potatoes over and bake another 12-15 minutes.
You will know they are done when they are tender and the edges are darker. Remove from heat and sprinkle with salt.
They aren't the prettiest fries ever, but they are delicious.
ENJOY !!!
Note: If you like a little more spice, you can use chipotle chili powder INSTEAD OF the regular chili powder + smoked paprika.
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