With the Super Bowl looming over us, I thought it would be fitting to share a super simple side dish/snack that just happens to be a finger food. These sweet potato fries fit that bill. Sweet potatoes seem inherently healthier than your average baking potatoes, so snacking on these baked sweet potato fries is quite like eating a salad, right? Whether or not that is true, they aren’t greasy and definitely add a nice pop of color to a plate. They are also customizable to your taste–you can add sugar, cinnamon, herbs, etc. These sweet potato fries are by no means a Super Bowl exclusive snack, but I will post another dish shortly that pairs SO well with them (sneak peek at the bottom).
4 large sweet potatoes, peeled
Sea salt and black pepper to taste
Makes 8 servings.
Preheat oven to 400 degrees. Cut potatoes according to your desired thickness or thinness. For these, I first cut the sweet potatoes in half, lengthwise, in order to have some stability when slicing into them. These fries were about one inch thick before baking, and as long as the original length of the sweet potatoes from which they came.
Spread cut fries onto a non-stick baking sheet in a single layer. Sprinkle sea salt and black pepper over potatoes then drizzle with olive oil. Alternatively, you can sprinkle with black pepper only and add sea salt to the fries when finished baking.
Toss fries in pan until evenly coated with olive oil, salt, and pepper. Bake for 25 minutes, or until fries reach your desired crispness (the baking time will be shorter for thinner fries).
Coming soon 🙂
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