BAKED SWEET POTATO FRIES
Ditch the deep fryer and preheat your oven for the crispiest-ever baked sweet potato fries.
Provided by Kelly Senyei
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes and cut them into 1/2-inch thick wedges.
- Put the potatoes in a large bowl and drizzle with the oil. Season with salt, pepper and your choice of other spices, if using, and toss to coat. Arrange the potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes, flipping once if their bottoms darken quickly, until tender and crispy, about 20 minutes, depending on their size. Serve with ketchup and/or ranch, if desired.
OVEN BAKED SWEET POTATO FRIES
Need a side dish? Bake a batch of sweet potato fries that will please your friends and family. Soybean oil, labeled vegetable oil, helps brown evenly. Season as you please!
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 33m
Yield 4
Number Of Ingredients 6
Steps:
- Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
- Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
- Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
- Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 46 g, Fat 10.4 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 345.1 mg, Sugar 9.5 g
SWEET POTATO FRIES
These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix - garlic powder, paprika, salt and black pepper - can be used on regular potatoes as well (you'll just need to increase the baking time a bit).
Provided by Mark Bittman
Categories easy, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400.
- Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
- Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
- Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 6 grams
HOMEMADE RANCH SWEET POTATO FRIES
This easy sweet potato fries recipe makes a tasty side in no time! Just add olive oil and season with Hidden Valley Ranch mix, and get ready to bake something beautiful.
Provided by Hidden Valley
Categories Sides
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 450°F. Peel the sweet potatoes, and cut into french fry sticks, about ½-inch wide.
- Lay fries out in a single layer on a sheet pan. Toss with the olive oil and seasoning mix until evenly coated.
- Cook for 15 minutes. Flip fries over and cook for an additional 15 minutes, until crisp and golden. Serve hot.
Nutrition Facts :
OVEN-BAKED SWEET POTATO FRIES WITH HOMEMADE RANCH DRESSING
Crispy oven fries with a creamy dip.
Provided by Valerie Bertinelli
Categories potatoes,side,vegetables
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450ºF.
- Put the sweet potatoes in a large bowl. Add the olive oil and toss to coat. Stir together the cornstarch, paprika, garlic powder, cayenne, 3/4 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the spice mixture over the sweet potatoes and toss to coat.
- Arrange the sweet potatoes on a baking sheet in a single layer, leaving as much space between the fries as possible. Bake, turning once about three-quarters of the way through, until the edges are browned and crispy, 20 to 25 minutes. Cool 5 minutes before serving.
- Serve the warm fries with the Ranch Dressing.
- Add the buttermilk, mayonnaise, sour cream, vinegar, onion powder, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and hot sauce to a food processor. Pulse to combine until smooth. Add the parsley and dill and pulse to incorporate, 4 to 5 times. Season to taste with salt and pepper. Pour into a serving bowl.
BAKED SWEET POTATO FRIES WITH CHIPOTLE RANCH DRESSING
Talk about livening up your sweet potato fries...I can't think of a more delicious way to eat them. Recipe courtesy of Confections of a Foodie Bride. I found there was a lot of sauce leftover for the next batch of sweet potato fries.
Provided by AmyZoe
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make dressing: Place all ingredients except the buttermilk in the blender. Blend for 10 seconds. Check consistency and blend in buttermilk (less buttermilk for dipping, more for dressing). Store in an air-tight jar in the fridge for a week or more.
- To make the fries: Coat a baking sheet with 3 tablespoons of oil, adding the last tablespoon if necessary.
- Peel and slice the sweet potatoes into 1/4 inch sticks (no longer than 5 inches long).
- In a large zipper bag mix the dry spices together. (I skipped the zipper bag and mixed everything in a large bowl). Add the sweet potato fries and shake the fries to coat evenly (I added a tad bit of oil to the fries in the bowl and the spices stuck nicely).
- Carefully put the fries onto the baking sheet and bake for 20 minutes, flipping halfway through.
- Turn on the broiler for the last 1 to 2 minutes, just until the tips of the fries begin to turn black. Don't walk away--they can burn in no time.
- Transfer to a paper towel-lined plate in a single layer until ready to serve. (I also skipped the paper towel because they weren't greasy and I thought it was unnecessary. Plus they disappeared so fast that was a pointless step in my opinion.).
Nutrition Facts : Calories 450.6, Fat 33.9, SaturatedFat 16, Cholesterol 33.9, Sodium 773.8, Carbohydrate 36.5, Fiber 4.4, Sugar 9.4, Protein 3.5
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