Sweet potatoes are so sweet, mild in flavor, and pair perfectly with salty parmesan cheese. It’s the Ying and Yang of salty-sweet treats.
What child doesn’t like fries? A sneaky way to get extra vitamins into a French fry is to swap out russet potatoes for sweet potatoes. Also, these fries are baked, not fried. Win-win. I absolutely do not feel guilty when I give these french fries to the kiddos. Sometimes I like to add parmesan cheese, other days Ill add smoked cheddar. It’s all about what’s on hand that day.
I hope that you will enjoy this recipe as much as my family does. Let’s make sweet
Tools: Baking sheet, Knife, Cutting Board
Makes: 4 servings
3 tips that will give you perfect crispy and delicious sweet potato fries every time.
1.) Choose the right temperature: too low, and the fries will be too soggy. Too high, and the olive oil will smoke and start to burn.
3.) Use cornstarch: it really helps to get the outsides crisp!
The baking time is approximate; it depends on how thick you are cutting the sweet potato wedges or rounds. Try cutting them evenly in order for them to be done at the same time
2 tablespoons olive oil
2 medium sweet potatoes, cut into French-fry shapes
1/2 cup freshly grated parmesan cheese
1 tablespoon chopped fresh parsley (for garnish)
1 teaspoon smoked paprika
salt and pepper to taste
Preheat oven to 450 ° Fahrenheit
1.) Line a baking sheet with parchment.
2.) In a large bowl, toss with just enough oil to coat the sweet potatoes.
3.) Spread sweet potatoes in a single layer on the prepared baking sheet. Make sure not to overcrowd. Bake until potatoes
4.) Remove the crispy potatoes from the oven and generously sprinkle the smoked paprika, salt (if need more), pepper, parmesan cheese, and parsley over the potatoes. Serve Hot!
Food Poem of the Day
Select large fresh ones, clean and bright;
Slice them as thick as are your thumbs,
And roll them well in cracker crumbs;
Add salt and pepper to the taste,
A little sugar too in haste;
Then with a fire hot and bright,
Heat well your pan and do not slight
The lard and butter, lest it burn.
When brown on one side over-turn;
And when at last, both sides are done,
Hot from the spider, give us one.”