Okay, it’s confession time: Raise your hand if you have ever made an entire meal out of French fries. Slowly raises hand…
I’m not the only one? Good! I knew I couldn’t be alone in this. Time for another confession: I’d rather have sweet potato fries than regular French fries any day of the week.
Sure, fries are a great sidekick to just about anything, but give me a pile of salty/sweet, crispy/soft sweet potato fries all on their own, and I’ll be an extremely happy camper. When I found out just how easy it was to make delicious, baked sweet potato fries at home–and that I wouldn’t have to feel guilty about it!–there was no stopping me from making them multiple times per week.
These garlicky, crispy, savory sweet potato fries are just what I want to satisfy (and fool) my junk-food tooth. Plus, they are chock full of vitamin A, rich in fiber, and in the oven and on the table in a matter of minutes. The turmeric adds a nice hint of earthiness to balance the garlic and black pepper.
A FEW NOTES
- One potato makes about two side servings of fries. But, this recipe is very easy to multiply.
- I like my fries on the crispy side, but my husband likes them softer. If you would like softer fries, bake them for less time after flipping.
- I prefer slicing the potatoes into thin, flat wedges. That way, you get lots of surface area for the yummy spices. The thinner you slice your potatoes, the crispier your fries will be.
- Another crispy tip: Don’t overcrowd your pan. A crowded pan equals softer fries.
- I have tried using tongs to flip the fries halfway through, but what I have had most success with is two forks.