This morning, as I was chop-chop-chopping away at 10 lbs. of sweet potatoes for today's lunch, Mark, father of students Larkin and Layne Long, peeked into the kitchen and asked exactly how I was planning on making my sweet potato fries. Apparently, he had attempted this dish before with sub-par results.
So here, dear readers, is an explicit version of my response:
1. Chop off the ends and peel your sweet potatoes. Like so...
2. Steady your sweet potato on the biggest flat surface you have just created on the vegetable and slice it into sheets like so... keeping in mind the thickness you desire your fries to be.
3. Proceed to cut the sheets in the opposite direction, creating your "fries" shape.
4. Place all your cut sweet potato in a large mixing bowl and toss with olive oil and spices.You will need about 1/4 cup of oil for every 3 lbs. of sweet potatoes.
Sweet Potato Spice Suggestions: cinnamon, brown sugar, salt, black pepper, cayenne, or garam masala in any combination you please. Today, I just used salt and pepper.
5. Lay your sliced sweet potatoes on a SINGLE layer on a baking sheet lined with parchment paper. This is KEY. If you pile up your fries in multiple layers, they will not end up as crispy.
6. Bake the fries in the oven at 450 degrees F (500 F if you want super crispy fries) for about 45 minutes, or until they begin to brown on the edges. You may also want to give the whole batch some flips with a spatula about half way through to brown multiple sides of the individual fries.
Ta-Da!
This is a great alternative to french fries. You can involve your kids in the cooking process AND your house will smell great as you bake the fries!
Buon Appetito!
Ms. Rachel
PS!
Eat Drink Local is going on this week. I know it's short warning, but there are free events for the whole family tomorrow (12/01/12) at the downtown SFC farmer's market.
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