Photo by Emily Moiseeff
There was a time when the question "Do you want fries with that?" only meant one thing. Happily, today, there's a choice and alongside the traditional French fries. Sweet potato fries are now showing up on many local restaurant menus – from local indies like Zingerman's Roadhouse in Ann Arbor to fast food joints like White Castle – and in the grocery freezer.
While standard fries will never leave my list of favorite foods, the sweet potato version is a new level of taste… and they're healthy for you, particularly if you choose to bake then rather than give them a deep fry.
There's nothing mysterious about making them. In fact, they are incredibly easy and tasty. The cooking time is determined by how big you cut the fries. I like to keep them about a quarter inch wide, but if you like them Texas-size, go ahead – they'll just take a little longer to cook. Cut them all the same so they cook at the same rate.
Sweet Potato Fries
- 2-3 sweet potatoes, depending on size
- 2 Tbsp. olive oil
- Salt and pepper (to taste)
4 to 6
- Preheat oven to 450 degrees F.
- Peel and cut the sweet potatoes in half lengthwise. Depending on thickness, cut into two or three slices lengthwise. Cut each large slice into long strips for fries.
- Put the sweet potato fries into a bowl and coat with two tablespoons olive oil. Mix well.
- Place on a baking sheet that has been coated with a non-stick spray. Spread apart so they cook evenly. After 15 minutes, turn the sweet potato fries.
- Cook until they begin to brown; about another 10-15 minutes. Sprinkle lightly with salt and pepper to taste.
- Serve and enjoy!
– Dolly Moiseeff is the mother of three who likes to make things easy and flavor filled.