It’s 7 pm, your stomach’s rumbling, and two lumpy, brownish sweet potatoes are staring you in the eye. You’ve had them for a while because root vegetables keep and there’s something about their potatoey-ness that is so-o-o unappealing. But wait! Want to know a secret? Those lumpy monsters are 20 minutes away from being perfect baked sweet and savory perfection. Here are my tips for making the perfect batch of baked-not-fried goodness.
- Cut ‘em thick! Nobody wants a limp little fry that can’t withstand some dipping sauce love.
- Coat thoroughly in olive oil – don’t skimp or you’ll have sad, burnt little nuggets instead of crisped golden perfection.
- Salt generously and add your own spices! Paprika is great. For something completely different, skip the salt and toss lightly in cinnamon and sugar. Yes I went there.
- Roll them in corn starch before popping them in the oven for XTRA CRISPYNESS
- Make your oven hot and cook ‘em til they’re done. Woe unto the person who pulls their fries too soon. Cook 20-25 minutes (depending on fry thickness) and don’t be afraid to pop them back in if they’re not done. Perfect fries are worth waiting for.
- I’ve got one word for you: plastics. Okay I’ve got a second word for you: Jam. Trust me on this one. Ketchup is good and all, but you’d be amazed how the sweet/savory thing works. A place in Madison called Alchemy serves sweet potato fries with jalapeno & blackberry jam which is out. of. this. world. Any kind of berry will do, but blackberry is highly recommended.