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Baked Sweet Potato fries

9 years ago

Husband loved these. I cut a couple of sweet potatoes into fries. Shook them in a plastic bag with olive oil and about a tablespoon of taco seasoning. Baked at 425 for about half an hour, flipped and cooked for about another half an hour. (I cooked them on a sheet pan with a rack. Would probably be less time for thinner fries. Husband likes them on the thick side.)

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Comments (7)

rhizo_1 (North AL) zone 7
9 years ago
I love baked SP. fries, but I bake them for about half that time....about 15 minutes on one side, then ten or so on the other.

I just might have to have some tonight; thanks for the inspiration.
Jasdip
9 years ago
I haven't done the fries, but I've tried baking sweet potatoes twice and they oozed all over the place. A sticky mess.

It's been my experience with baking them and boiling that they cook much faster than regular ones. I'll have to try them again in fries or wedges.
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I've never made frozen ones, but this works for fresh so will probably work for frozen too. Parmesan-Coated Sweet Potato Fries ================================== Parmesan-Coated Sweet Potato Fries http://www.wholeliving.com 1/2 cup all-purpose flour 3/4 teaspoon coarse salt 1/2 teaspoon ground pepper 2 large egg whites 1 1/3 cups grated Parmesan cheese 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise 1. Preheat the oven to 425ÃÂ°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
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hey alexa - I have this one from Diana not really fries w/dipping sauce though - if you find another, let me know! yum! sweet potatoes with bacon, romesco and spinach serves 6 Â posted by dlundin (Diana) 2 1/4# sweet potatoes 1/3 cup brown sugar 1 cup unsalted butter 1 tablespoon sage, julienned 2 teaspoons picked thyme leaves 1/2# slab bacon, cut into 1/2 inch lardons 1/3# young spinach, cleaned 1 recipe romesco (attached) 1. Preheat the oven to 350 degrees. 2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar. 3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonÂbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly. 4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside. 5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more. AOC romesco makes 2 cups 1 cup plus 2 tablespoons extra virgin olive oil 5 ancho chilis, seeds removed, soaked in warm water for 30 minutes and then dried 2 tablespoons almonds, toasted 2 tablespoons hazelnuts, toasted 1 clove garlic 1 each 1" thick slice of bread, fried in olive oil until golden brown, cut into cubes 1/3 cups roasted or canned tomato 1 tablespoon chopped parsley 1. in a heavy sautÃ© pan, heat 2 tablespoon of oil and sautÃ© the chilis for 5 minutes. Season with salt and put aside. 2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine. 3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt.
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North Carolina is the number one producer of sweet potatoes in the US, 40% of the nation's supply. We have a Ham 'n Yam festival in Smithfield in May where huge crates are set out with paper bags for anyone attending the event to fill for free. Most of the restaurants offer baked sweet potato and fries. Sweet potato pies far surpass pumpkin and are home baked year 'round. In the chain grocery stores the prices are about 89c but the farmers markets have them for 25c to 35c per pound most of the year. They keep a long time open in a cool dark pantry but not near regular potatoes, onions, or apples. Don't refrigerate them unless they are cooked or they will become bitter. Cook them with the skins on for the best flavor, and eat the skin too for more nutrition. The county extension agencies discourage backyard gardeners from planting sweet potatoes to prevent potentially harmful blights, pests or bacteria's from affecting the big farmers cash crops. If you have a sprouted sweet potato, cut it and suspend it over water with toothpicks, put it on your window sill and soon you'll be rewarded with beautiful leaves as the vines and roots grow. My mom grew them that way from the earliest time I can remember, and pinned the vines to her curtains over the sink where they grew happily into the winter.
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writersblock (9b/10a)
9 years ago
I do them the same as rhizo_1. If you have a problem with them not crisping up enough, a little cornstarch sprinkled in with the seasonings crisps them up nicely, but I don't usually bother.
Jasdip
9 years ago
I'm going to try this for dinner tonite.
When I make oven fries, I pour oil and seasonings in a large stainless steel bowl and toss the potatoes in the mixture.

I want crispy sweet potatoes, so would I do the same? I'm just asking as Writersblock mentioned using cornstarch in with the seasonings.
So....do you drizzle olive oil on the potatoes and then sprinkle with seasonings, vs combining everything as I do?
User
9 years ago
I do a parmesan coated baked sweet potato fry. They don't take any more than about 25 minutes to cook though. Not an hour.

Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries
http://www.wholeliving.com

1/2 cup all-purpose flour

3/4 teaspoon coarse salt

1/2 teaspoon ground pepper

2 large egg whites

1-1/3 cups grated Parmesan cheese

4 small sweet potatoes (about 2 pounds), scrubbed and quartered
lengthwise

1 Preheat the oven to 425°. Line a large rimmed baking sheet with
parchment paper or aluminum foil and then set aside.

2 In a shallow bowl, stir together the flour, salt, and pepper. In
a separate shallow bowl, lightly beat the egg whites with 2
tablespoons of water until combined. Place the Parmesan on a sheet
of waxed paper or put it in another shallow bowl.

3 Dip the sweet potato first in the flour mixture, shaking off
excess. Then dip each wedge into the egg white mixture until
coated. Finally, dip the sweet potato in the Parmesan, pressing
the exposed surface of the potato into the cheese. (Don't worry if
some gets on the skin.) Transfer potato wedges onto the prepared
baking sheet as you go.

4 Bake potatoes until tender and crisp, about 25 minutes. Serve
sprinkled with more salt if desired.
writersblock (9b/10a)
9 years ago
Jasdip, just toss it all into the bowl together.

Ann_t, those look great, and yes, I do think they cook faster with the flour and cheese, but both are off the menu for me, alas.
doucanoe
9 years ago
Ann, those look really good. I will definitely try that recipe!

I attempted to make oven fries with sweet potatoes about a month ago. Did not realize they cook faster than white potatoes....burnt the whole batch!

Linda

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