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sweet potato fries


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 [2] 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 [3]?  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).