I first tried sweet potato fries at Burgers On The Edge. They were good, crispy on the outside, but a little dense and mushy on the inside. I think that’s the nature of sweet potatoes. I bought some sweet potatoes at the farmer’s market at school and decided to try make it on my own. So here we go:
Peel and dig out any doodoo eyes then slice into french fry size pieces, about 1/4″-1/2′ thick. Then toss them in olive oil and sprinkle with some garlic salt or plain kosher salt.
You can toss them in a bowl or plastic bag and add stuff like cayenne or paprika to spice it up. After that, spread them out on a pan lined with foil that you’ve spread some oil to prevent the fries from sticking. Stick it in a preheated oven at 425 degrees for about half an hour, turning them halfway through.
The batch I made was real small, about one potato, so I baked it for ten minutes, turned them, then baked for another ten. Watch the fries the last couple minutes so they don’t burn!
Num nums. You can eat them with ketchup or Veganaise mixed with Sriracha or straight up. Next time: Okinawan sweet potato fries!
