What could possibly be better with the Stromboli sandwich from yesterday, than sweet potato fries?!? I am a huge fan of sweet potatoes and will eat them anyway I can! I prefer to bake the fries over frying not only because its a healthier alternative, but also for an easier clean up. I find that sticking the sheet pan in the oven as soon as the pre-heat cycle starts helps to crisp up the fries even more during the baking process. The recipe below calls for a little bit of brown sugar, but if you are a fan of ginger, I would also recommend a few shakes ground ginger to the mix.
Baked Sweet Potato Fries
2 medium sweet potatoes, peeled
2 tablespoons olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Preheat oven to 450 degrees. 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 potatoes in cold water for 20 to 30 minutes. Drain 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.
Source: Annie’s Eats
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