Bad Things Gone Good Week: French Fries
Here’s another one for the “How have we never done X before?” file. X being sweet potato fries this time around. Sweet potato fries? Shouldn’t that have been like the second or third post we ever did? Um yeah… and yet? Not so much.
I was talking to someone just this morning about how we all fall back on foods we know aren’t the greatest (I’m looking at you mac and cheese) but that kids will eat without a fuss. “They’re guarantee foods,” my new genius friend quipped. Exactly! Well, these fries are absolutely a guarantee. But since they’re made sweet potato they also pack a nutritional punch. Shall we review? Our namesake veg is high in fibre and contains impressive levels of vitamins A, C and B6. This is so easy it’s almost not a recipe at all. Which makes it a must for your weekly roster. They’re a great side for lots of mains. Feel free to monkey around with the spices or don’t use spices at all – but this combo is killer, if I may say.
photos by Maya Visnyei
Sweet Potato Fries
3 Medium Sweet Potatoes
1/4 cup vegetable oil
1 Tbsp sugar
1 Tbsp salt
1 Tbsp 5-spice
Preheat oven to 450 degrees.
Peel and slice sweet potatoes into match sticks. I like to start by cutting them in half lengthwise. Then lay them flat on that cut side and make thin strips. Then turn those strips on their sides and cut into more fine slices. The skinnier you make them, the crisper they’re going to be.
Mix your spices in a large bowl. Pour oil over the spice blend and combine well. Throw in your potatoes and toss until they’re completely covered. Lay them out out in a single layer on a cookie sheet. Use two sheets if they’re looking crowded.
Place in a hot oven and bake for 25 to 30 minutes. Take out at the fifteen minute mark and turn them over with tongs or a spatula. Keep an eye on them at the end as the edges will char (not that that’s a bad thing). Try to let them cool before you dive in. Good luck with that!
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