Baked Sweet Potato "Fries"

Submitted on Mon, Sep. 10th at 2:39 am by grandmaof3

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Preheat oven to 425 degrees F.  I use a countertop convection oven. 

Scrub desired quantity of fresh sweet potatoes with brush, then wash with Veggie Wash or other "legal" substance.  Leave peelings on potatoes for extra fiber and nutrients. 

Note: sweet potatoes seem to shrink quite a bit when they are prepared this way, so you might need to wash more than you think in order to get a good yield. 

Cut potatoes into long "fry" shaped pieces of uniform size.  A French-fry cutter would be useful for this.

Spray a "legal" baking dish(glass, SS, or stoneware)generously with EVOO.  Then spread cut potatoes on top of sprayed surface, spray tops of cut sweet potatoes again with EVOO, and bake in preheated oven until they start to turn sort of crisp and golden brownish(some of mine burned since I forgot about them while trying to do too many things at once, and I don't remember if we timed them or not).[Later: bake at 425 degrees for 10 minutes.]  Then, turn the potatoes carefully, spray the tops again with EVOO and bake for 10 more minutes. Immediately sprinkle sea salt over the tops of the warm, cooked sweet potatoes. 

Can also sprinkle ground cinnamon on cooked potatoes if you would enjoy that, during week 2 or later of USD.  I'm typing this without referring to the USD book or USD Companion Guide, so you may want to check this if you are on Week 1 of USD. 

Enjoy!

Note: this recipe has been edited since it was originally posted, after our daughter told me where she had put the written copy that she made for me. Sorry if the delay caused any inconvenience for anyone.

‹ White Bean Dip Recipe Anyone Delicious Crockpot Chicken ›
 

I have another variation

Submitted on Mon, Sep. 10th at 5:32 am by Catowner

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I have another variation that I use a lot during the hot months as I hate to have the oven on.  With either sweet potatoes or white potatoes I toss them in olive oil and then I cook them on a grill pan.  The key is to have the pan be very hot and to resist the temptation to move them around and turn them a lot.  Also you don't want to crowd them as you want them to brown not steam.  Once they get nice and brown and crisp on one side then I turn them over to the other.  I can't really tell you how long it takes as it depends on the size of the frie.  But it is so easy to do this especially as I frequently grill my meats and then only one pan gets dirty!

Thanks!

Submitted on Mon, Sep. 10th at 10:09 am by roxannec

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I will try both Grandmaof3 and Catowner's recipes for "fries".

All of these sound good!

Submitted on Wed, Sep. 12th at 2:00 am by grandmaof3

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All of these sound good!  Thanks for posting your comments!  And please be aware that the original recipe has been altered.  Our daughter wrote out the recipe for me, and failed to tell me where she had put it at first.  We had a "wild" night when we were cooking those and both of us were pretty tired afterward. 

Are You OK?

Submitted on Tue, Sep. 18th at 4:42 pm by sageherb

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Dear Grandmaof3...are you okay...haven't seen any posts from you lately and was just wondering if everything is okay with you?  miss your posts...let us know how your are!   sageherb

I'm fine, just extremely busy

Submitted on Thu, Sep. 27th at 9:43 pm by grandmaof3

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I'm just logging on here to check the recipe for garlic turnip greens before cooking some.  Haven't cooked any greens since Labor Day weekend, so I have to brush up on what to do. 

I'm fine, just using my new-found energy and stamina to play "catch-up", doing some re-decorating,  and getting ready to travel.  I'm still losing weight and still following the USD.   My older clothes are starting to fit again, which I'm very happy about!  Smile 

Hopefully, I'll have more time to post at some point.  I have definitely not dropped out! 

I am also getting back into piano playing and being a part-time organist at church, so my time is more fragmented now that it was at first.  I haven't played in awhile, so I'm having to spend some time on practice.  I am amazed at my stamina now.  If my feet would co-operate, I might be able to get everything done that I want/need to do!  Of course, I would like to wave a magic wand and have everything as I want it to be immediately, but that doesn't quite seem to happen...Tongue out 

Thanks for asking about me.

 

A Suggestion...

Submitted on Tue, Sep. 11th at 2:13 pm by sageherb

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I have made homemade french fries for years and the one trick I learned was to place the cut fries in a plastic bag, then drizzle olive oil on top of them, then clutch the top of the bag together and shake the bag vigorously to coat the fries...I have then sprinkled garlic powder or paprika in the bag, shaking vigorously again and then spread them out onto a baking sheet...it helps control the amount of oil used and distributes it evenly onto all the fries.  sageherb

One more thing...

Submitted on Tue, Sep. 11th at 2:16 pm by sageherb

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I set my oven at 500 degrees as otherwise they seem to just become mushy and 'steam', rather than 'frying/browning/crisping'...I use russett potatoes for my 'standard' fries and they always get rave reviews!  Very tasty!

Thanks for posting

Submitted on Wed, Sep. 12th at 2:01 am by grandmaof3

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Thanks for all of the posts on this topic.  This helps to refine recipes before they are posted to the "main" recipe board. 

spray

Submitted on Sat, Sep. 15th at 8:02 am by ginnyf

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Think this would work with the spray can, or is it better to use the actual olive oil?  My olive oil doesn't exactly drizzle!

Sure!

Submitted on Sat, Sep. 15th at 10:00 am by sageherb

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The spray can should work...I have a glass bottle that I put a small amount of olive oil in and it has one of those cork-type pouring snouts with a little flapper on (kind of like a liquor bottle at a bar!) and that way I can control the amount of oil that comes out better than when I try to do it just from the bottle I purchased it in. ..is your spray can the type that you put the oil in yourself or are you using one with a propellant?   I used to use PAM, but have since purchased a MISTO and the cork-type adapter...this way I have both a fine mist/spray option and a bit more distribution with the cork-type gadget when I need/want more than a light coating...even if your olive oil doesn't drizzle when you shake the bag it will be distributed over the fries anyway...all I know is it satisfies my/our desire for french fries at home and helps us resist eating them outside at restaurants, etc...only thing is I like ketchup on them, so that is out with the USD...at least for now!  Let me know how it works if you try it...sageherb

Pam

Submitted on Sat, Sep. 15th at 10:48 am by ginnyf

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I just use the PAM type--altho I think it is Kroger brand, with olive oil.  I'll have to keep my eyes open for a misto.

Organic ketchup

Submitted on Mon, Sep. 24th at 12:35 pm by er10x

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Heinz makes an organic ketchup that might be worth looking into.

http://www.heinz.com/News_organic_ketchup.aspx

Ketchup

Submitted on Mon, Sep. 24th at 6:59 pm by sageherb

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thanks...i'm going to look for some for when i re-introduce tomatoes and limited sugar again...sageherb

fries

Submitted on Wed, Sep. 19th at 8:41 pm by ginnyf

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I tried both kinds of fries (potato and sweet potato) and I thought they were great.  But the sweet potatoes were too blasted hard to slice.  Maybe they could be softened for an hour or two in the microwave first!

Time???

Submitted on Mon, Sep. 24th at 7:02 pm by sageherb

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I think 'an hour or two' in the microwave would do more than soften them...I'm sure you meant to say a minute or two...next time give that a try...sageherb

ummm

Submitted on Mon, Sep. 24th at 8:14 pm by ginnyf

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No, just my feeble attempt at humor!

Rutabaga-like sweet potatoes for you, too???

Submitted on Thu, Sep. 27th at 9:50 pm by grandmaof3

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Hi, Ginny!  Smile

Glad to see that you are still posting.  I bought some "new" sweet potatoes, and they are almost as bad as the rutabaga I bought for the broth!  My husband was threatening the hammer when I was trying to slice one of them into fries!  I was so tired, I crashed on the sofa and took a nap before eating them.  So they are still un-eaten and I need to finish them in the countertop oven before eating them. 

I guess these "recent crop" sweet potatoes need to "cure" for awhile before they are somewhat softer.  I have been buying "old" ones, I suppose--didn't have this much trouble with the others. 

I hope to be back on here more often at some point.  Seems like the more I accomplish, the more I see that needs to be done...

What Knife are you using?

Submitted on Mon, Oct. 1st at 9:59 am by cjgandy

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Sometimes I find that a serrated knife works better on some harder things. I also straighten my knife edges before (of after) each use with a steel. There are many 'how to sharpen' tutorials out there (ie: www.marthastewart.com). Happy cutting!

Sounds like a good idea...

Submitted on Mon, Oct. 8th at 3:25 am by grandmaof3

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I have a knife shapener nearby always on "ready alert", but I don't remember if I used it, or whether I used a serrated knife, but I will keep that in mind for the next time.

Thanks for posting.

i use a french fry

Submitted on Sun, Sep. 30th at 3:40 pm by UltraKitty

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i use a french fry cutter

 

i fry these in olive oil..and sprinkle with sea salt , pepper and chili powder

I had a French fry cutter many years ago

Submitted on Mon, Oct. 8th at 3:27 am by grandmaof3

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I totally forgot about the French fry cutter that our daughter suggested that I use for this recipe.  Thanks for the reminder.  I don't have one right now, but I will definitely add that to my "wish list". 

Thanks for posting about this and about how you season your fries.

 

The chili powder sounds interesting...

Submitted on Mon, Oct. 8th at 3:35 am by grandmaof3

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I have been routinely seasoning "normal" fries with a salt and pepper mixture since I discovered that somewhere and I enjoyed it, but I had not thought about chili powder...

Thanks for posting about what you do! 

This sounds good

Submitted on Mon, Oct. 8th at 3:32 am by grandmaof3

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I must not have seen this message before, but this sounds good!  I have used a paper bag technique before, for breading chicken/pork chops, and I like the outcome when I do that.  Plastic would probably work better with EVOO, though, so that it doesn't seep through the brown paper. 

Thanks again for posting what you do.