These are a weekly staple in my house.
Serve them too for Thanksgiving – everyone loves these!
Seasoned, Roasted and Tossed in Garlic, Butter and Parsley.
An easy side dish – takes just minutes to prepare!
2 large sweet potatoes, about 2 1/4 pounds
2 tablespoon neutral oil* or extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon Italian seasoning, crumbled with your fingertips
1/8 teaspoon Kashmiri ground chilis** or two pinches cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Preheat the oven to 400 degrees.
Peel sweet potatoes and cut them into even sized batonettes; 1/2″ x the length of the potatoes. Hint: cut them in uniform sizes so they roast evenly together.
Add the potatoes to a large heavy baking pan.
Add the oil and all the seasonings (smoked paprika through black pepper.)
Rub in evenly with you fingers and space them evenly on the pan, not touching one another.
Roast in the oven about 25 minutes, turning them over once.
Make the Garlic Topping while they cook; see below.
The timing will depend on the size of the sweet potato fries.
Hint: Turn over when golden underneath; continue cooking until uniformly browned, crispy and cooked through.
1 tablespoon unsalted butter
2 teaspoons chopped garlic
2 tablespoons chopped fresh parsley
Heat 1 tablespoon unsalted butter in a small skillet until melted over low-medium heat until bubbly. Take off heat.
Add 2 teaspoons of chopped garlic – and let the garlic soften in the butter.
Finish the Fries:
Add the cooked, golden fries to a serving plate – pour over the Garlic-Butter Topping
and toss in. Immediately add 2 tablespoons of chopped parsley all over – enjoy!
Making ahead: Can gently reheat the potato fries, then add Garlic Topping and parsley.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
**Kashmiri ground chilis: has slightly more heat than paprika. It is used for its full-bodied flavor and aroma, and to impart its vibrant red color to dishes.
See BLOG for more information and two of my other favorite sweet potato recipes.
See my CATALOG OF WELL TESTED RECIPES HERE:
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Easily doubled or tripled – use a baking pan for each recipe.