Friday, June 28, 2013

Fool Proof Baked Sweet Potato Fries

Baked sweet potato fries are not as easy to pull off as their white potato cousins. They can stick to the baking sheet and turn from an appetizing bronze to charcoal-tipped in moments.  This easy technique for baking then roasting lightly glazed sweet potato wedges takes the babysitting out of the equation and garners pure and wonderful results every time.

Baked Sweet Potato Fries
serves 4
4 medium sweet potatoes
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon fresh grated ginger
2-3 tablespoons water or beer
salt and pepper to taste

  1. Preheat oven to 325˚F.  Line a large baking pan with 2-3 inch rim with foil and lightly oil.
  2. Peel sweet potatoes and cut into wedges by cutting each in half lengthwise.  Cut each half into quarters to yield 8 wedges per potato.
  3. Combine soy sauce, brown sugar, ginger and water.
  4. Place sweet potato wedges in prepared pan.  Pour sauce over potatoes and toss to coat well.  Tightly cover baking pan with foil.
  5. Bake sweet potatoes at 325˚F for 40-50 minutes, until wedges are almost tender.  
  6. Remove foil top and turn oven temperature up to 375˚F.  Continue cooking 10-15 minutes, gently turning the wedges with a spatula halfway through. 
  7. When slighty crisp and a deep bronze color, remove sweet potatoes from oven and season with salt and pepper.
What do you dip you sweet potato fries in? Ketchup is alright, but not the best match.  Try a sour cream dip or whip up an aioli mayonaise (garlic-infused) to compliment this easy side dish.