So Simple and Delicious! You won’t miss the deep-frying with these addictive little snacks if you follow these easy instructions. Sure, sweet potatoes are popular in the south, but, they’re grown now in California and for good reason, they’re very healthy and so tasty.
These fries won’t be as stiff as deep fried ones or with white potatoes, so it’s important to cut the fries evenly and thinly, no more than 1/4 inch thick. Roasted wedges are nice but they won’t be as crispy. It’s also important not to crowd them on the baking sheets because they’ll tend to steam, not get crispy roasted. So, you’ll want to make sure to keep them separated from each other as much as possible while baking. The extra 10 minutes of cooling helps them firm up and makes dipping easier.
As a shortcut, you can buy Alexia brand Frozen Sweet Potato Fries from the grocery store. They’re delicious, too.
- 1 lb (about 3 large) Sweet Potatoes, peeled and cut evenly into a thin french fry shape
- 2 t Canola Oil
- Pinch Kosher sea salt
- Pinch Granulated Sugar
- Dip Ingredients:
- ⅔ C Fage 2% Yogurt strained plain unsweetened Greek Yogurt
- 2 T Honey (eliminate if using sweetened yogurt)
- 1 t Ground cinnamon
- Pre-heat oven to 425 degrees.
- Arrange two oven racks ⅓ of the way down from top of oven and ⅓ up from the bottom.
- Arrange cut sweet potatoes on 2 baking sheets covered in parchment paper.
- Drizzle with oil, salt and sugar and toss to coat.
- Bake for 10 minutes.
- Toss sweet potatoes with a spatula, and rotate baking sheets to opposite rack.
- Continue baking for another 10 minutes, or until ends are crispy.
- Remove from oven and allow to cool on baking sheets for 10 minutes.
- Meanwhile, in a small bowl combine yogurt, honey and cinnamon.
- Place in a serving bowl and cover tightly with plastic wrap.
- Refrigerate while sweet potatoes are baking and cooling, to combine flavors.
