They are baked, not fried… the last thing I need is extra calories after Thanksgiving. Even though I swore I’d put the carbs away for the next few weeks days, I just couldn’t resist.
Enjoy the fries, and go for seconds… I won’t tell anyone.
Sweet Potato Fries
- 3 Large Sweet Potatoes (what’s the difference between s.p and yams anyways?)
- 1 cup oil
- 2 tsp salt
- 1 tsp pepper
- ½ tsp cayenne pepper (more for extra heat)
- 1 tsp garlic powder
- 1 tsp sweet paprika
1. Pre-heat oven to 425’C. Using either (a) a potato peeler; or (b) a serrated knife, peel the skin off the sweet potatoes (if you find this too difficult, follow step 2 before peeling).
2. Using a fork, poke a few holes in the sweet potato (creates vents). Using the baked potato option on your microwave, bake accordingly. Since sweet potatoes are tougher than regular potatoes, I found that it was just enough to soften the potatoes, but not to thoroughly bake. Allow to cool
3. In a separate bowl; combine oil, salt, pepper, cayenne, garlic powder, and sweet paprika.
4. Once sweet potatoes have cooled, cut them into thin strips. Brush sweet potato strips with oil and spices, and lay flat on a baking sheet. Bake for 20 minutes, turn fries over, and bake until golden brown (I got a little distracted, so mine got a little charred—my excuse is that I like ‘em extra crispy).
For the Chipotle Ketchup
- 3/4 cup ketchup
- ¼ cup mayonnaise
- 1 1/2 teaspoon chopped canned chipotle chilies
- 1 tablespoon spicy tomato sauce from chipotle can
- 1 tsp lime juice
In a small sauce pan, combine ingredients. Simmer on medium-low heat until ketchup thickens slightly, stirring often for about 5 minutes. Serve warm or at room temp. Can be made one week ahead of time. Cover and chill.