This side dish is super easy, tasty, and offers the rock solid nutrition of the sweet potato. Toss julienned Bauregard sweet potatoes with a few key ingredients, pop in a hot oven, and voila! Sweet potato fries.
The key to getting a little crispness to these fries without deep frying is to use a small quantity of corn starch in the coating of the sweet potatoes, which allows these moist, fine textured tubers to brown in the heat of the oven. I love how the sweet, mellow flavor of sweet potato pairs so well with warm spice. I use Berebere seasoning, which is mighty hot. To tailor heat to your liking, you can use a bit of cayenne with cinnamon for great results. Enjoy!
Sweet Potato Oven Fries
2 LB Bauregard sweet potatoes, peeled and cut into thick French fry shape
2 TB corn starch
1 tsp sea salt, fine
1/2 tsp Berebere seasoning or 1/4 tsp each cayenne pepper and cinnamon
3 TB oil (coconut and olive oil both work well)
Preheat oven to 400 degrees. In a large bowl mix together the corn starch, salt, and Berebere seasoning until combined. Add sweet potato pieces and toss to coat. Add oil and toss again to coat the sweet potato pieces.
Spread in a single layer on two large baking sheets, making sure pieces are not crowded. Bake for about 20 to 25 minutes or until tender and browning. Serve immediately for best texture.