Baked Sweet Potato Fries

Paula Deen’s been catching a lot of slack for being the food equivalent of a drug pusher for her encouragement to use butter in recipes.  In light of her recent diagnosis of diabetes, she’s been crucified for it. Personally, I love Ms. Deen. In life, sometimes too much of a good thing really is good. No, it’s better than good.



Truth of the matter is that Ms. Deen has some pretty awesome recipes out there.  Some that don’t include butter at all and others that you can modify to your liking, sans butter, if you choose.

One of my favorites is Paula’s recipe for Baked Sweet Potato Fries. When I found it, I thought that it was a great foundation.  It can be followed without deviation or it can be as flexible as you need it to be… and I like some flexibility with my recipes.

Cut and season sweet potatoes



Make sure not to crowd the baking sheet.
If crowded, the sides of the fries won’t evenly cook.
No one likes a mushy fry.
I opted IN for the post-bake sprinkle of salt

 

Baked Paprika Sweet Potato Fries

Adapted from Paula Deen

Ingredients

2 TBSP Olive Oil 
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
Kosher Salt
Paprika
Freshly ground pepper 


Directions
Preheat oven to 450 degrees F.
1. Line two sheet trays with parchment paper or foil.
2. In a large bowl toss sweet potatoes with oil
3. Sprinkle with salt, pepper and paprika.  Toss to coat.
4. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. 
5. Bake for 15 minutes and rotate trays (swap top tray with bottom tray).
6. Bake for another 15 minutes until sweet potatoes are crisp outside and tender inside.
7. Let cool 5 to 10 minutes before serving.
8. Optional: sprinkle kosher salt when serving. 
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Eat, Drink & Be Yummy!
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