Garlicky-Cinnamon Sweet Potato Fries

All that yummy indulgent goodness from the weekend needed to be balanced out, and not just through arm binds and downward dogs. Last night we dialed it back on the sugar and made grilled salmon, sauteed green beans, and sweet potato fries. Sweet potato fries, in all their simplistic glory, can be stressful without a few tips that I find invaluable (probably because I tried too many times to make the dang fries without them and was miserable).

1. Crank it up. The heat, that is. Don’t be afraid of high heat. I cook these bad boys at 375 for about 30 minutes (flipping each and every one halfway though) and then let them sit under the broiler for a few minutes. Seeing that they’re baked, they lack the utter crispiness of real fries. A little faux-broiler crispy is as close as I’ve gotten.

2. Parboil, parboil, parboil! Have you ever tried to slice a raw sweet potato? Evenly? Finger-slicing anxiety, uneven fry anxiety; you’ll need a prescribed something-or-other just to get through the process. Parboiling is the prescription. Depending on the size of the sweet potato, you’ll need to submerge it 15-20 minutes. It just needs to be soft enough to get a knife through, but not so soft that the slices become mush.
Plus, even fries=even cooking. This is a much more achievable french fry situation when you are working with a parboiled sweet potato.

3. ‘Tis the Season. Don’t be afraid! Get in your spices and get crazy. I went with a very light coat of olive oil, garlic, cinnamon, and kosher salt. Not matter how fancy your seasonings get, there is never shame in dunking them in ketchup. No shame.

There you have it. Maybe you knew all of these things already. I wish I’d known them years ago because sweet potato fries would have been a whole heck of a lot less scary.


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