Thick Cut Roasted Sweet Potato “Fries”
Did you know that February is National Sweet Potato month? That’s one of those holidays food commodities make up to get you to buy their goods, of course, because sweet potatoes are delicious just about any time.
And this recipe for Thick Cut Baked Sweet Potato Fries is a perfect celebration.
You’ll slice the sweet potatoes into generous coins, lightly coat them in olive oil and roast them in a hot oven until the outside begins to caramelize and the inside goes all soft.
Luckily, the sweet potato is an easy one to get behind considering its nutritional virtues. It’s at the top spot of the Center for Science in the Public Interest’s list of the best foods to eat.
Not surprising considering that the sweet potato is loaded with carotenoids, vitamin C, potassium, and fiber.
I prefer them over plenty of other starchy sides, particularly alongside roast chicken and pork. Their sturdiness also make them a filling option for vegetarian meals, not to mention a tasty after school snack.Click To Tweet
Thick Cut Roasted Sweet Potatoes
- 2 large sweet potatoes
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 to 2 teaspoons favorite herb or spice, such as rosemary,thyme, chili powder, or paprika (optional)
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Wash and dry sweet potatoes. Cut crosswise into 1/2-inch thick slices. Put slices in a large bowl and drizzle with olive oil. Use your hands to toss the potatoes in the oil until evenly coated. Add a generous pinch of salt, several cracks of black pepper, and herbs/spices (if using) and toss again.
Lay sweet potatoes out over the two baking sheets. Put in the center of the oven to bake. When the potatoes are nicely browned on the bottom (15 to 20 minutes) remove the pans from the oven and flip them over to the other side. Continue to bake until the second side is browned and the potatoes are very tender in the center, another 10 to 15 minutes.
Serve right away.