Sweet Potato Fries

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So I know last week I brought you a very healthy recipe that I was very excited about. But, given the upsetting loss of my alma matar, Syracuse, this weekend I found the need to drown my sorrows in food, orange food appropriately. I’m not usually big on french fries, but sweet potato fries are my one exception. I love their slight sweetness with a little crunch. I made two different dipping sauces for these, one a little sweet and the other a little spicy.

Baked Sweet Potato Fries photo(69)
3 sweet potatoes
1 tablespoon olive oil plus extra to grease the pan
1 teaspoon dried parsley
2 teaspoons salt
1/2 teaspoon black pepper

1. Preheat oven to 425 and grease a baking pan with a little olive oil to keep the fries from sticking.

2. Peel your potatoes and cut them into thin fry shapes.

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3. Toss the fries in a large bowl with the olive oil, parsley, salt and pepper. Lay them in an even layer on the baking sheet.

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4. Bake at 425 for about 25 minutes until they begin to brown, turning every 10 minutes, enjoy!

Honey Mustard Dipping Sauce
2 tablespoons honey
1 teaspoon dijon mustard
1/2 teaspoon chili vinegar

1. Mix all ingredients in a small bowl.

Sriracha Ketchup Dipping Sauce
2 tablespoons ketchup
1/2 teaspoon sriracha

1. Mix the ketchup and sriracha together in a small bowl.

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10 thoughts on “Sweet Potato Fries

  1. I love sweet potato fries. I read somewhere to dust the raw potatoes with corn starch, which works really well to keep the fries from getting soggy. I love your idea to mix sriracha with ketchup. I’m going to try that out the next time I make sweet potato fries. Which should be soon since our grocery store had 3 lb bags of sweet potatoes on sale for $.99. Madness!

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