One of my favorite foods in the world is the sweet potato. It’s loaded with good-for-you stuff like dietary fiber, vitamin B6, vitamin A, vitamin C, manganese, potassium, Omega 3 and 6 fatty acids, they are highly anti-inflammatory, and low in fat and cholesterol. Blah blah blah. Read more about the almighty sweet potato’s benefits here. But what we really care about is that they taste awesome.
I am not new to making the sweet potato fry, though I’ve never made the same batch twice. I’m sharing my little experiment with you, so you can learn from my mistakes and you can take from it what you wish. But if you take anything at all, take this: n’er a sweet potato be wasted. It is a sin. And sugar burns. Remember that.
Also, *hindsight experiencewill be emphasized with an asterisk.
It started out well enough.
Preheat your oven to 425
3 large sweet potatoes cut into fries. You can cut them into chips if you wish.
3-4 Tbsp olive oil or vegetable oil (vegetable oil has a higher heat tolerance)
About 1 tsp Sea Salt (to taste)
*2-3 Tbsp brown sugar
Any of the following spices or combination thereof to taste: paprika, cinnamon, pumpkin pie spice, all spice. Assuming you know the potency of these spices-some are stronger than others. Otherwise, stick to just salt or salt and brown sugar.
1/2 tsp ginger
*wait to sprinkle the sugar on after you’ve arranged the fries on the baking sheet….
*spray your baking sheet with oil
Arrange your sweet potato fries/chips on the cookie sheet (now would be a good time to sprinkle the brown sugar on top)
You will probably have enough fries/chips to cover three of your large baking sheets. Put one on the middle rack and one on the bottom rack, and set the third aside. Try to arrange them so that there are similarly sized fries/chips on each sheet. Set the timer for 12 minutes-remove baking sheets, turn each fry/chip, and *switch racks. Set your timer for another 12 minutes. Check the tenderness of your fries. If you want them crispier, leave them in for additional 2-3 minutes at a time maximum.
This is what happens if you don’t switch racks:
The other catalyst of the burned potatoes is the sugar. Sugar burns at high temps. I cooked these at 500-I don’t recommend that.
So, there it is, the sweet potato experiment. Even though they turned out half floppy, half burnt, we still ate them. Because every sweet potato is sacred.