Spiced, baked sweet potato fries can be served as a side dish to a main course or simply as a snack with a homemade dip.
My suggestion follows...
Sweet potato is an extremely delicious and grateful ingredient that goes perfectly with spicy spices and savory ingredients, even though kinda sweet, I love to prepare it in all sorts of way in the oven like fries, side disehs and even great spreads.
Some of the most frequent ingredients I combine it with are: Himalayan salt, cayenne pepper, rosemary, garlic and olive oil
For your sweet potato recipes you can even use white or purple sweet potatos, but I find the orange one to be the best kind for me, since it's kinda sweeter and when baking it is always a bit softer.
If I do a side dish with sweet potatos, I sometimes use all three kinds, chopping them into little cubes and season them like in this recipe down below and bake until soft.
Some people like to use corn starch for crunchier fries, but I think it's not necessary.
The difference between sweet potatos and regular potatos is quite slight...sweet potatos contain more vitamin A and C, white potatos have more potassium and iron.
Ingredients
- 3-4 sweet potatos, depending on their size
- Himalayan salt, a pinch or two
- a pinch of black pepper
- a big pinch of powdered cayenne pepper
- 1 tsp dry granulated garlic
- fresh or dry rosemary, by choice
- olive oil, approximately 1 1/2 tsp
All the spices that I add are not actually measured, so these are approximate measures above, you will know how to adjust them after you first bake. I advise not to go overboard with the salt and the oil because they won't have a crispy crust and they'll be softer.
For extra flavour, grate a little bit of parmesane cheese on a freshly baked sweet potato fries.
IMPORTANT!
When baking sweet potatos, use a flat baking tray lined with parchement paper and DO NOT place them too close to each other, cuz they will just soften and no crispy crust will be formed.
You can also roll your sweet potatoes into bread crumbs before baking for an extra touch of crunch.
1. Clean and peel the sweet potatos, then wash them and dry well.
I always peel my potatos when do the fires, but if you want you can leave it, just wash and brush off the dirt before slicing. You can do it even with your hands or use a small brush. The important thing is to dry them after washing.
2. Slice the sweet potatos, thick like your finger, sort of.
I have sliced some of mine too thick as you can see on the photo, so they were nice and soft after baking, but with poor crunchy crust.
3. Place the sweet potatos in a mixing bowl and season. Lastly, pour the olive oil all over them and stir with your hands.
4. Place your potatos on the baking tray lined with parchment paper and leave some space between them to get some nice fries and not just regular baked soft sweet potatos.
5. Bake on a preheated oven on 190-200 oC about 25-30 minutes.
The potaot must soften and darken a bit, which means a slight crust has formed, but be careful not tu overbake and burn them.
If you make the fries for the very first time, check your oven after 20 minutes to see how the baking is going, it all depends on how will you slice them and set them on the tray, but afer a few times, you will get the hang of it.
DIP
1. The fastes option is to stir yogurt with fresh or dried chive and a bit of Himalayan salt.
2. A great combination is a mix of avocado, 1 glass of probiotic yogurt, a little bit of lemon, parsley, salt and one clove of garlic.
Here you have just two dip options, but the best suggestion I can give you is to go with your instincts and inspire yourself with the ingredients you have at home at that you think might go well with the fries.
Enjoy!
