Sweet potato fries (and their variation as “chips”) make a healthy substitute for regular fries when serving burgers, brats, or any other “summer back yard barbecue” foods. Because they are easy to make, and even taste good cold, they are also great to prepare ahead and bring along to the gym for a post-workout snack when you’ve just done Murph and need to get some glycogen back into the body. Or you can eat them alone because they are so darn tasty! There is, after all, a reason why Burgerville serves them up every year on their seasonal menu rotation…
- 2 medium-sized sweet potatoes (yams if you’re from the south, but not to be confused with “true” yams)
- 1-1/2 tbsp EVOO
- 2 tbsp no-salt seasoning blend
- 1 tbsp Old Bay seasoning
Start by preheating the oven to 425 degrees.* Peel the sweet potatoes, then cut them into fries about 1/2″ x 1/2″ or so. Throw them in a bowl. Pour the olive oil over them, then cover the bowl with some plastic wrap and toss (the potatoes, not the bowl!) to coat. Once coated well, peel back the plastic, sprinkle on the no-salt seasoning and Old Bay, then re-cover with plastic and toss again to coat with the seasonings.
Spread them in a single layer on a baking pan or cookie sheet, and put them in the oven. Set the timer for 15 minutes, then turn once and continue cooking another 10 minutes or so (until they are crispy on the outside, but not burnt).
And here you are! Serve them with a little HFCS-free ketchup if you must, or just eat them like they are. Enjoy!
There are also a few options you can try with these:
- Rather than cutting into fries, you can cut them into ~1/8″ thick chips, then season and layer them the same in the pan. Reduce the cooking time a bit – about 10 minutes before turning, and then another 5~10 to finish
- Try seasoning with 1 tsp each of marjoram, oregano, thyme, and rosemary
- Try seasoning them with 1 tsp each of cinnamon, nutmeg, and allspice
- Make up your own combinations!
*Our oven has a convection feature that works great for cooking these. When setting the oven to convection, it “undershoots” the temperature by 25 degrees to account for the improved circulation of the convection, so the actual cooking temperature of this recipe was 400 degrees. If you do not have a convection oven, try keeping the temperature at the listed 425 degrees, and also moving the rack a little closer to the element. You may want to watch them a little closer as well, to ensure they do not burn but do crisp up on the outside.
BONUS CONTENT! Here’s a shot of them cooked up as “chips” rather than fries.