Fish and chips is one of my most favorite meals, but sometimes I like to mix it up a little bit. One night I wanted to make sweet potato fries (chips) to have along with our fish, so I found this great recipe online and it worked out great. The key is cutting the fries as close to the same thickness as possible to ensure they all get done relatively at the same time. Also be careful when opening your oven doors to turn the fries every 10 minutes...I got caught in some of the steam that is created at such the high temperatures. One other thing the reviews on this recipe got was that due to variations in different ovens the baking times may vary, so keep an eye on them around that 25 minute mark and check the crispiness. Adjust your cooking time as needed to get the doneness you desire. Trust me that the really dark crispy ones are not so good. Sweet potatoes are full of sugar and if they get burnt they are not so tasty.
1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side. Place the sweet potatoes into a resealable plastic bag.
Add oil, salt, paprika and cinnamon.
Seal the bag and shake well to thoroughly coat the fries.
Spread the potatoes out onto baking sheet(s) in a single layer.
Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.
***A great dipping sauce for these fries is a garlic mayonnaise. Combine 1/4 cup mayo with 1 crushed garlic clove.