There are no words to describe much I love these! Having grown up in the UK I have always enjoyed my ‘jacket potatoes’ or, as we call them here in North America, baked potatoes. I discovered sweet potatoes last year. Yes, you heard me right – I had never had sweet potatoes – ever! A baked sweet potato is awesome. I am sure that one day I will expand my cooking with sweet potatoes, but for now I will continue to make baked sweet potatoes and this delicious simple recipe.
1 large sweet potato
1 tbsp coconut oil (or any other oil you would prefer)
1/8 tsp Himalayan sea salt (and/or any other topping you like: paprika, garam masala, cajun seasoning etc)
Pre-heat the oven to 350F. Clean and slice the potato. I was not sure whether I wanted it with the skin or without the skin. So, I did half with and half without. Ensure that your potatoes are not too wet (this can cause soggy fries!). Put the sweet potato slices into a large mixing bowl. Add the oil and toss the slices. Once they are coated, add the salt and toss again. The ingredients are rough measurements. You want to make sure that all the fries are coated in oil (and not sittng in a pool of oil). The salt (and/or other toppings) should be as per your taste. Place the fries onto a baking sheet in a single layer. It’s very important to keep them in a single layer if you do not want them to be soggy. The oil they are coated in should prevent them from sticking. Keep in the oven for 30 minutes, turning once after about 15 minutes. However, keep an eye on your fries. Some of my smaller pieces were slightly burnt. Once the fries have browned they are ready.
It turned out that I enjoyed all the pieces. Overall the fries were not as crispy as I would like. Of course, the burnt pieces were crispy! I usually don’t like the burnt flavour, but with these I really didn’t mind them. It must be something to do with the sweet/burnt mix.
I made the fries again (I could only wait 2 days to have them again!). This time I sliced them up thinner hoping that would help make them crispier. They were slightly crispier, but not significantly enough for me to spend the extra time slicing them thinner. If you do slice them thinner then note that this will affect your baking time. It took less than 25 minutes for them to be cooked the second time around.
They are always crispy when I have them in a restaurant. However, I know that this is because they are coated. Maybe I will try a gluten free coating one of these days. I’ve also read that the skin of potatoes is harder to digest so in future I might just stick with skinless fries.
I am not a ‘fries gal’. They never did much for me and I have never craved them. However, I enjoyed these – I am a ‘sweet potato fries gal’. 🙂 If you have never had sweet potato then now is your time to try!