Sweet Potato Oven Fries
By: Kara Bagley
Published: Wednesday, December 30, 2009 - 8:46pm

Ingredients




3 pounds sweet potatoes or baking potatoes
1 tablespoon sucanat
1 dash cayenne
1 teaspoon homemade taco spice mix or chili pow
2 tablespoons corn starch
3 tablespoons melted coconut oil
1 teaspoon salt

Preparation

1 Preheat oven to 425 degrees, it helps to use convection. 2 Wash and cut potatoes (no need to peel) into wedges of equal size. 3 Combine sucanat, cayenne, taco seasoning, cornstarch and coconut oil (it will be clumpy, that’s okay), toss the wedges in mixture. 4 Lay wedges on sheet pans in a single layer and bake for 20 minutes. 5 Turn over with a spatula and bake for an additional 10 minutes. 6 Sprinkle with salt and serve.

About


I tried growing sweet potatoes this year, all the leaves that were growing on top of the dirt made me think they were doing well. After 120 days in the ground, I decided it was time to dig some up and see what was down there. Lots of roots, that’s about it. I was bummed.
I have been making sweet potato fries for years and had found a way that yielded pretty good results, but it involved carefully slicing into sticks and arranging on a baking sheet in a single layer with no two sticks touching. It was a high maintenance side dish that never was quite as crisp as I'd like. I admit to buying frozen packages of pre cut and fried sweet potatoes from Trader Joe’s for convenience. They use cheap oils and give me a tummy ache.
This recipe evolved from regular potato oven fries when I decided to give sweet potatoes a try. PERFECTION. It helps to shop for potatoes with good shape and like in size. You know when a recipe calls for sucanat, you can substitute brown sugar, right? Probably works better because it will dissolve in the oil. I choose to avoid white and brown sugars where ever possible so I always list my alternative sweetener in my recipes.