Sweet Potato Fries

These were actually the fries that I made along with the Buttermilk Fried Fish to complete the "Fish and Chips" combo. Not very traditional, but definitely healthier than just regular potatoes. Don't get me wrong - I love me some good ole' french fries, but sometimes I like to shake things up a bit.

I was pleased at how my sweet potato fries turned out. Despite the fact that it was baked (not fried), it tasted great and my family loved it. Preparation took longer than I cared for, but in the end, taste won over. I decided not to be lazy and it paid off.

Oddly enough, I never was a fan of camote que (fried sweet potatoes on a stick) as a kid. I would much rather munch on those delicious banana ques (fried plantains on a stick) and pick on the sugar pieces that hardened on the surface. Maybe because the sweet potatoes were a bit "tough" and chewy. Or not as sweet. I don't know. But I have since turned over a new leaf and am loving this tuber now.


What you need: 

1 large sweet potato, peeled
1/2 tablespoon packed brown sugar
dash of salt and pepper
olive oil


What to do: 

Cut sweet potatoes into spears. Put the cut pieces in cold water and let soak for about 30 minutes. Then drain and pat dry.

Taking a dip in the pool!

Place the dried potatoes in a pan lined with parchment paper. Drizzle olive oil on top of them. Then spread them in a single layer, being careful not to overcrowd them.

Sweet Potato: Ugh, some privacy please!

Preheat oven to 450°F.


Meanwhile, in a small bowl, combine brown sugar, salt and pepper. Sprinkle on top of sweet potatoes. Bake for 15 minutes, then turn over with a spatula or tong. Cook for another 10 minutes. Before serving, sprinkle with kosher salt. 


Tips, Tricks and Tweaks:


1. The soaking part is important - it takes away the starch from the potato.
2. Patting dry is a pain, but it would make for a crunchy (not soggy!) potato. 
3. Do not add a lot of sugar. Remember, it is called SWEET potato for a reason!
4. Keep an eye on your oven. If your potato pieces aren't cut uniformly, some of them may cook (or burn!) faster than the others.