by Caroline Williams
I have never been able to successfully make sweet potato fries. They don’t like me even though I really like them. Until today. We put aside our differences and I was finally able to make fries that weren’t too soggy or burnt. I originally found this recipe at Williams & Sonoma but I made a few changes. Instead of olive oil, I used avocado oil and I took the fries out halfway through to add the spice mixture, rather than waiting till the end. I also took out the excluded the cheese. You can click on the link below to get the original recipe.
Sweet Potato Fries
- 2 lb. (1 kg) orange-fleshed sweet potatoes
- 2 Tbs. olive oil or avocado oil
- 1/4 tsp. coarse sea salt, plus more, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 garlic clove, minced
Preheat an oven to 450°F (230°C).
Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.
Place the potatoes on a baking sheet. Drizzle with the olive or avocado oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast for 10 minutes. Meanwhile, in a bowl, stir together the parsley and garlic. After the potatoes have cooked for 10 minutes, pull them out and rotate them. Sprinkle spice and garlic mixture on top.
Continue to roast for another 10-15 minutes. Serve and enjoy!