Baked Sweet Potato Fries

November 13, 2009


Whenever we travel, we always include a local farmer’s market on the list of “must see’s.” In my mind, there’s really no better way to get to the “root” of the culture. . . . forgive the pun. It’s where the people, gather. Most every weekend, I make the trek down to my favorite local farmer’s market at 8th and W, downtown. There’s the melon man, the cheese girls, the thai basil ladies and the crazy squash guy. I love them all! By shopping at the local farmer’s market, we are “forced” to eat seasonally and enjoy the bounty of God’s amazing creation. It’s the way, I believe, we were designed to eat. One of the things I picked up last weekend are beautiful sweet potatoes. So, let’s get started. This is really simple, but delicious.

Oven Baked Sweet Potatoes

4 Sweet Potatoes 

2 T. Olive Oil

1/2 t. Kosher Salt

1/2 t. Fresh Ground Pepper

1 T. Brown Sugar


Preheat oven to 450 degreees.

IMG_2072Beautiful! Fresh dirt means fresh potato!


Give em a good scrub. This is not my fingernail brush by the way!


Peel em with a veggie peeler . . . . . 


Look at how nicely they clean up . . . . . . .


Now cut the potatoes into about 3 inch lengths and then into long spears. It doesn’t really matter how thick they are, just as long as you are consistent. 



Now throw them in a bowl and cover with cold water. Let them sit for about 30 minutes. This is the trick that will take your oven baked fries from good to great and make you the envy of your neighborhood! By soaking in cold water, it will ensure that your fries are crispy on the outside and soft on the inside.


Now, in a small bowl, combine 1 T. brown sugar


1/2 t. kosher salt. Why kosher salt? Good question. The main difference between table salt and kosher salt is the texture. Table salt is the preferred salt for baking because the finer granules dissolve quickly. For savory dishes, kosher salt adds a nice texture, especially when roasting. Try it, I think you’ll like it. Be sure to put it in a cute little box!!


Grab your pepper grinder and twist in about 1/2 t. of fresh pepper. Don’t have a pepper grinder? GET ONE! You can even buy disposable ones already loaded at Costco. I actually never use the old ground pepper that you put in the little shaker. . . . .no comparison in the flavor and result. I’m serious about this!


Mix it all together using the best tool in the kitchen. . . . your hands! Ok, go feed the dog, get the mail, chat with the neighbor. . .. . .


Now, remove the potatoes from the water, and pat dry. Make sure they are really dry. Moisture is our enemy!



Toss em on a baking sheet. I am not into kitchen gadgets, but there are a couple of “must haves” in my cupboards and these baking sheets are one. They are commercial quality half-sheet pans and I use them for everything from baking to roasting vegies to carrying things out to the barbeque. Sorry, I’m just very passionate about my baking sheets. .. . anyway, drizzle on 1 T. of good quality olive oil. Remember, what you put into it determines what you get out. . . . . .true of relationships and recipe’s. 



When you get distracted and pour on a half cup because you were trying to get a photo. . . ..just mop up the excess with a paper towel. It’s all good. Don’t waste it though. . . . . polish some furniture or something.



Sprinkle the brown sugar mixture over the potatoes and toss em around to make sure they all get some shugah. . .. . 



Pop em in the oven. . . . being careful not to stick your face in.. . . . .that baby’s hot. And if you use the kind of mascara that I do, sticking your face in a hot oven can be a real mess. Let em go for 20 minutes then give em a little toss and let em go for another 20 minutes. If you’re putting them in the oven with something else, say a meat loaf, be sure these are on the top. Remember from seventh grade science. . . . . . heat rises . . . . . and these babies love the heat!


It’s almost showtime! Get a plate . . . . .use something fun. . . . seriously, what are you saving it for? My grandma gave me this, it’s part of a whole set of little bowls that fit together on a lazy susan. .. . . not sure what they were supposed to be used for, looks Swedish to me. . . . . any ideas Ted?


Beautiful! The sugar carmelizes and oh my they are delish. You know you want em!







4 Responses to “Baked Sweet Potato Fries”

  1. you are a freaking food GENIOUS!!! I am going to make these fries WITH the Bombay Sliders from your last post!!!

  2. Leslie Hall said

    Loved them, and better yet my family loved them. So simple to do. Greg’s first words were “Ummm.” It’s a keeper

  3. Lynnette Gamenara said

    We are having burgers over the Memorial Day Holiday weekend, so I think I will run out and get some sweet taters! Yum, it is giving me an appetite just looking at it….Oh, yeah, it is almost lunch time. Love the simplicity of the dish, and baked is always better.

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