March 24, 2011

Sweet Potato Fries

This recipe I found in Rocco Dispirio's book Now Eat This.  I make these all the time; they are so simple and low in calories because they are baked not fried.  To make a smaller portion, simply reduce the number of sweet potatoes or select smaller ones. I have also used a regular potato and followed the same recipe. When I first read this recipe I thought "You want me to generously sprinkle these with salt?" (I try to watch my salt).  I use course sea salt and the salt really does bring out the moisture and it does not make the fries salty.

2 medium sweet potatoes, scrubbed
Salt (I use course sea salt)
Nonstick cooking spray
2 tablespoons fresh thyme leaves
Freshly ground black pepper
Sweet paprika
Cayenne pepper

Slice the sweet potatoes lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide sticks. Place the sweet potatoes in a large bowl and sprinkle generously with salt. Let stand for about 20 minutes to release some of their moisture.

Meanwhile, preheat the oven to 450°F. Place a wire rack on a baking sheet, and set it aside.

Spread the potatoes out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with the thyme and salt, pepper, paprika, and cayenne to taste. Spread the potatoes out on the prepared baking sheet.

Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.

I like to drizzle a little Balsamic Vinegar over my fries.

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