And not really fried at all – this is one fine way to enjoy a sweet potato.
I came across several interesting recipes on BigOven.com – you can use it on your computer, but I love the App on my iPhone and iPad – and found the comments on the recipes very helpful; one recipe suggested cooking for an hour at 425º (!)… Um, I think not, but the basic recipe concept was a real winner.
•1 sweet potato
•1 tsp Seasoned Salt
•1/2 tsp salt
•1 tsp Caribbean Calypso Seasoning
or add a little orange zest
•1/4 tsp Cayenne
•1/2 tsp garlic powder
•1/2 tsp Tellicherry Pepper
•1 tbsp canola oil
Note: these were really kinda spicy – tho’ I found them perfect with a bit of rémoulade on the side – adjust your seasonings (or just omit the Cayenne) if you want a milder sweet potato fry.
Heat your oven to 425º.
Peel the sweet potato and cut into more or less uniform ‘fry’ shapes.
Add the tablespoon of canola oil and toss again.
Arrange the now nicely seasoned pieces on a rack in a foil-lined pan (if you don’t have at least one of these, get one now – it’s one of the most mind-bogglingly useful gadgets I’ve ever used) and bake for 12 to 15 minutes, then flip and bake for another 12 minutes.
That one sweet potato turned out to be ample for the two of us for dinner, along with a grilled beer marinated skirt steak and a nice salad.
I know I’ve posted other recipes for sweet potatoes, but, aside from buying a bag of Alexia and cooking ’em in the deep fryer, this is my new favorite. And that one measly tablespoon of canola oil ain’t doing nobody no harm.
Just don’t forget the rémoulade.