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Ina Garten's Baked Sweet Potato Fries

5.0(36)

These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.

by Sharon123·published 2008-10-28

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Yam/Sweet Potato

Servings

4 serving(s)

Total time

40 min

prep 10 min

Calories / serving

129 kcal

Ingredients (5)

serves

2 medium sweet potatoes, peeledsweet-potato
2 -3 tablespoons olive oilolive-oil
1 tablespoon light brown sugarbrown-sugar
1/2 teaspoon kosher salt, plus extra for sprinklingsalt
1/2 teaspoon fresh ground black pepperpepper

Instructions (8 steps)

01Preheat oven to 425*F.
02Cut sweet potatoes in wedges or like french fries.
03Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.
04Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.
05Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.
06Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.

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Rich recipe — supports nutrition-aware planning.