I made sweet potato fries last summer during our dial-in for the WBFF World Championships, but haven’t really made them since then. I absolutely had to cook up 2 huge sweet potatoes that had been kicking around in my fridge for almost two weeks, and I was too lazy last night to bother with the boiling process. I just peeled and sliced them up, tossed them with a few ingredients, and in 30 minutes I had the best fries ever, according to my tasting judge, Jean-Jacques Barrett!
What You’ll Need….
2 very large sweet potatoes, peeled and sliced into fries about 1/2″ baton shape
1 TBSP olive oil
heavy pinch of Zaatar spice, a mediterranean spice blend you can get at any grocers
sea salt and pepper to taste
Preheat the oven to 375˚F and toss everything together, spread on a cookie sheet, and bake for about 30 minutes turning over once to prevent sticking. They should be melt-in-your-mouth delicious and fragrant…
I precooked a batch for a few post-workout meals and retoasted in the toaster oven for bout 10 minutes, threw on some more salt, and voila…post workout carbs are done!!
xo
Hi, Whenever I make the sweet potato fries, mine always turn out really soft. Yours look amazing in the photo, and i wondered if you had any tips as I’ve tried various ways of cooking them.
Don’t get me wrong, they taste great but I would like mine to be able to ‘stand up’ like yours! 🙂
Too much moisture Tanya. Try dusting them lightly in a blend of salt/cornstarch/rice flour, and then cook them at 400F on a wire cross-hatched cooking sheet. I also cook mine twice. I cook them the first time as per my recipe, and make sure I don’t over crowd the cookie sheet as this will cause steaming and wet-factor. Then I re-cook them with my toaster oven when I’m ready to eat them and that crisps them perfectly!! xo