Sweet potato fries (which are ironically, not fried)

Fries are about as common-place a food as can be and not the sort of thing that you’ll get terribly excited about cooking with dinner. You can have them any time from just about any place on the cheap without any of the hassle of a deep fryer and that whole mess. But hey, sweet potato fries–now that’s another story. Something about sweet potato fries always seemed like a real treat to me. Maybe that was because I grew up in the northeast where you don’t really chance upon much sweet potato anything all too often outside of Thanksgiving.

Well anyways, this side dish is really easy to prepare, and despite being called “fries,” there’s no frying. Although given the size, maybe I should just call them wedges. Whatever the case, this is just a nice and easy way to dress up your veggies. So gather:

  • One sweet potato per person/serving
  • Extra virgin olive oil
  • Creole seasoning
  • flour

Preheat your broiler to something like 415? F (or you can always use the grill if its more convenient–I’m not married to either particular approach).

Rinse and peel your sweet potatoes. Now sharpen a sturdy knife because chopping up a raw sweet potato can take a little bit of elbow grease.

Chop the sweet potatoes

I tend to just keep chopping pieces in half to get things started, but ultimately, you want to make your chopped pieces sort of resemble steak fries/potato wedges. If you make them really thin, the edges will burn a little and not be so great, but if you chop them really thick, then the fries will ultimately be really soft, which is still great flavor-wise but not so great as a finger-food. You can make different sized chops and you’ll know what works and what doesn’t once its all cooked and done.

Flour and spice the potato wedges

Now, simply pour some olive oil over your wedges and toss them around so that all sides are coated with oil. Then sprinkle on some flour and creole seasoning and toss them around some more. The oil and the breading should all sort of mix together ane make your potatoes like kind of “dirty” with no obvious dry patches of flour/spice remaining.

Then, simply lay the wedges out in a tin pan and put it in the oven/on the grill for about 40 minutes to an hour, flipping the wedges over once half-way through.

Finished sweet potato fries

In the end, you’ll have attractive looking sweet potato wedges/fries with a spiced, crisp exterior and a melt-in-your mouth, soft interior. Enjoy!

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2 Responses to “Sweet potato fries (which are ironically, not fried)”

  1. Smoked Mustard Crusted Spare Ribs from Mike's Table Says:

    […] served these with sweet potato fries and a grilled peach (a cold beer is also an essential side, […]

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    Sweet potato fries (which are ironically, not fried) from Mike’s Table

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