Why fry? Roasted sweet potato fries

I have always considered myself to be overprotective of my fries. I still recall being slighted by my best friend in eighth grade when he took a handful of McDonald’s french fries off my tray without asking. Even now, while most of my “fry” consumption is of the home-roasted variety, this crispy and starchy combination takes me back to a place of comfort. I have learned to be a little more generous, as well, which is helpful because I know kids who can eat these by the dozen. Okay, young daughter, you can have ONE.

Servings: 4

Ingredients

  • 2 large sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • One large pinch of kosher salt
  • A few grinds of black pepper

Directions

Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into wedges. Usually six to eight wedges per sweet potato makes for a good fry depending on the size of the potato. Spread out on a large sheet pan, drizzle with the olive oil, salt, and pepper and toss to combine. Roast for about 12 minutes on the middle rack, then use a spatula to toss them around a little bit. Continue to roast for another 10 to 12 minutes or until the sweet potatoes are deeply browned on the edges and tender when pierced with a fork or knife. Variations You can experiment with different seasonings to fit your taste and your meal. Consider the following:
  • toss with an additional 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon cayenne pepper before going in the oven
  • toss with an additional 1 teaspoon Herbs de Provence or a mix of dried thyme and dried basil before going in the oven
  • toss with an additional 1 tablespoon minced fresh rosemary before going in the oven
  • add whole, peel-on garlic cloves to the roast and you end up with sticky sweet packets of garlicky goodness afterwards
  • toss with 1 teaspoon finely minced garlic or garlic paste after the potatoes come out of the oven

Nutrition Information (per serving)

  • Calories: 112 cal
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrate: 19g
  • Fiber: 3g
  • Sugars: 5g
  • Sodium: 32mg
  • Protein: 2g

Contributor

Benjamin Maring, MD