There’s really not much to making your own baked sweet potato fries: scrub a couple sweet potatoes clean under running water, cut them as close to fry-shape as possible, toss them with oil and spices (if you wish), then bake for about 30 minutes. If you have 45 minutes to soak the cut sweet potatoes in cold water before baking, they will turn out a bit crispier, but they are good even without this step.
Thanks to Rachel Cassinat for the essay and original recipes in Remedy Quarterly, issue 21. Good idea for a dip, I’ve modified slightly: 1 cup plain Greek yogurt + 1 tablespoon olive oil + 1 teaspoon lemon juice + 1/2 teaspoon salt. Stir in 1 tablespoon finely minced fresh herb if you have it (dill is nice, or thyme, mint or basil in the summer).
- 2 medium-sized (not huge) sweet potatoes
- 2 tablespoons avocado oil or olive oil
- optional: 1 tablespoon brown sugar
- 1/2 teaspoon medium-hot chile powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Scrub sweet potatoes clean under running water and pat dry with a clean kitchen towel. Slice off the ends and a small sliver off the bottom of each so they will rest flat on your cutting board. Cut lengthwise into 1/4" thick planks then cut each plank into fries, about 1/4" wide.
- If you've got the time, soak the fries in ice water for 45 minutes. If not, don't worry about it and proceed. If you've soaked, remove the fries to a clean kitchen towel and pat dry.
- Preheat oven to 450° F. In small bowl, mix sugar (optional), chile powder, paprika, cinnamon, and salt. Put fries in a bowl, drizzle with the oil, and sprinkle in the spice mix (or you can keep it simple and just use salt). Use your fingers to toss the fries around and coat with the oil and spices. Lay fries on a rimmed sheet pan in a single layer. Bake for 15 minutes, then flip the fries over and bake for another 10 - 15 minutes, keeping an eye on them so they don't burn. Enjoy plain, with Greek yogurt dip (see post), or a drizzle of reduced balsamic vinegar.