Thursday, April 2, 2009

Sweet Potato Fries

I've made sweet potato fries before, but one of the things that really attracted me to this particular version from Annie was the little tip about soaking the fries in cold water prior to baking. Finally - an answer to my soggy fry woes!

I didn't get to fully enjoy the benefits, however, because I was also making Chicken Cheesesteaks which required the broiler, so my oven temps were weird and inconsistent. That aside, these were very tasty, if a tad mushy, and I can't wait to try again without temperature interruptions!

  • 2 medium sweet potatoes, peeled
  • 2 tbsp. olive oil
  • 1 tbsp. light brown sugar
  • 1/2 tsp. kosher salt, plus extra for sprinkling
  • 1/2 tsp. freshly ground black pepper

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.


  1. So, maybe I should be pouring my sweet potato fries out of a bag. I bet the fresh ones are really delicious.

  2. Another way to get crisp sweet potato fries: cut, drizzle with olive oil, microwave in a bowl covered with saran wrap for 6 minutes, uncover (making sure not to burn yourself with the steam!) and toss fries with 2-3 tsp. corn starch, salt, & pepper. Place on baking sheet and bake for 20-30 minutes at 475, turning once. These are fab!


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