I'll be honest; I never really liked sweet potato fries at restaurants. They were always a bit chalky on the outside and limp. However, since I began following a paleo approach to eating, I discovered an appreciation for sweet potatoes and determined to find a method for preparing the starchy tuber that would yield a sweet, crisp, caramelized fry, but, well, without frying.
After a significant amount of trial and error, I've found the secret to the best, no seriously, the absolute best sweet potato fries I've ever had. The secret lies in the technique--slice them thinly, toss in oil on the pan, and then salt. Cook undisturbed until browned on the bottom and allow to cool for about 5 minutes before serving.
serves 2 to 4
2 large sweet potatoes, peeled
2 to 4 tablespoons olive oil
1/4 teaspoon sea salt
- Preheat the oven to 375F.
- Use a mandoline or a sharp chef's knife to slice the potatoes into 1/2-inch thick spears.
- Place them onto a rimmed baking sheet.
- Drizzle with olive oil and toss to coat thoroughly.
- Sprinkle with sea salt.
- Bake for 35 to 45 minutes, or until the bottoms are brown and caramelized and the tops have shrunk somewhat.
- Season to taste with salt.
- Serve with homemade aioli or ketchup.