I was talking about this site with my friend Jess a few days ago, and she happened to mention that she’s made two of my recipes several times for easy weeknight dinners. One of them was a popular, fairly recent recipe that I wasn’t surprised she liked — the baked chicken fingers from this fall.
The other one, though, I couldn’t believe. “And I love your sweet potato fries,” she said. “I’ve made those a bunch of times.”
Um, sweet potato fries? Are we talking about these? The recipe I posted in the year two thousand seven? Before I even bought my SLR? The photo where you cannot tell if the subject of the recipe is sweet potatoes or carrots, and I used black sea salt?
(Black sea salt was a cool idea and tastes just fine, but it turns every single food the color of charcoal, which is not particularly appetizing. It was a short lived fad for the Sugarlaws test kitchen.)
“Um, yeah,” I said to Jess. “I should think about revisiting those.”
So, this weekend, I did. Along with my good camera and a little parchment paper as a prop, and let me tell you — they were just as delicious as she reminded me they were. I would have eaten the whole batch, if Chad hadn’t gotten there first. So maybe you don’t need a fancy photo to capture a great recipe — and thanks to Jess for reminding me of that.
Oven Sweet Potato Fries Recipe
2 large sweet potatoes
1 generous tsp sea salt
1 generous tsp garlic powder
1/4 tsp paprika
Pinch of black pepper
3 tbsp extra virgin olive oil
Preheat your oven to 400 degrees F.
Slice sweet potatoes lengthwise into thin strips, and place in a bowl. Add the olive oil, sea salt, pepper, paprika and garlic powder, and toss to coat thoroughly. Place the fries in a single layer on a wire rack, with a baking sheet underneath.
Bake for approximately 20-30 minutes (taste to tell if they’re done), or until the fries are soft and delicious.
Serves 4 (um… 2).