Ingredients
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2
-
2 - 3
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Ina Garten’s Baked Sweet Potato Fries, These potatoes are not quite as crispy like fries but they’re better for you because they’re baked The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten’s book, Back to Basics (Barefoot Contessa) Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter Choose potatoes that are smooth and unblemished, and use them fairly soon because they don’t keep as well as other potatoes , Flavor was great but only used 2 tablespoons of olive oil and 1/4 teaspoon pepper They were a bit too mushy so think I will cut down to 1 1/2 tablespoons olive oil next time I enjoyed the sweet-salty combo with this recipe , Not lumpy Limpy
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Steps
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1
Done
|
Preheat Oven to 425*f. |
|
2
Done
|
Cut Sweet Potatoes in Wedges or Like French Fries. |
|
3
Done
|
Place Wedges on Large Baking Pan or Cookie Sheet. Pour Over Olive Oil, and Toss to Mix. |
|
4
Done
|
Now Sprinkle Over Brown Sugar, Salt, and Black Pepper. Toss to Coat Wedges. |
|
5
Done
|
Spread Out in a Single Layer. Place Pan in Oven and Bake For 15 Minutes, Then Take Out and Turn Wedges Over. |
|
6
Done
|
Place Back in Oven and Bake Another 15-20 Minutes, or Until Golden Brown and Crispy on the Outside. |
|
7
Done
|
Sprinke With Extra Kosher Salt to Taste. the Cooking Time Will Depend on How Big the Wedges Are. Enjoy! |
|
8
Done
|
Note: These Are Also Good With a Little Ground Cumin Sprinkled With the Other Seasonings. Have Fun and Experiment! |
