Monday, May 2, 2011

Baked sweet potato fries

For something so healthy, it is a wonder that I find myself craving it so often! Sweet potatoes are high in Vitamin A, C, manganese, beta carotene and antioxidants. Sure, if you steam them, these nutrients are at their highest, but baked is more enjoyable because it's chewy and tender and slightly crispy around the edges.

For years and years I tried to make 'crispy' sweet potato fries in the oven, but sweet potatoes have too much moisture to do what regular potatoes do, so you can't have it crispy, unless you deep fry. Once I got over trying to get them to be crispy, I started to appreciate them for what they are.

My favorite way to enjoy these is as a side with Jerk tofu and coconut rice. I make this meal almost every week! I can't help it, it's so delicious and so different and so flavorful and spicy.
Sweet Potato Fries
Serves 4 - 6

1 kg sweet potatoes, washed and peeled
3 tbs canola oil
1/4 tsp chili flakes
1/4 tsp herb de provence
salt and pepper

1. Preheat the oven to 220C or 450F.

2. Cut the sweet potato into 1/4 inch by 1/4 inch slices. (The thicker you cut them, the mushier they tend to be, so the thinner, the better. But too thin can end up burning them, so watch out.)

3. Arrange on a baking sheet lined with parchment paper and add oil, salt, pepper, chili flakes and herb de provence. Mix until coated and bake for 10 minutes, then flip and reduce heat to 200C/425F and cook for another 5 minutes, until uniformly colored. 

4. Turn off oven and allow to sit for 10 - 20 minutes so that they dry out a little. This allows them to achieve a perfect chewy texture. 

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