Sweet Potato Wedge Fries

By May 30, 2016

Quick and delicious side dish for any meal-- oven-baked sweet potato fries!

 1-2 sweet potatoes
 1.5 tbsp oil (coconut , olive or sunflower)
 Small amount of seasoning: we tried a pinch each of curry powder, garlic powder and black pepper
 Dipping sauce: 2:1 mayonnaise to pepper butter
 pinch of salt
1

Peel your sweet potato and cut into similarly sized wedges. It's important (and difficult!) to try and make them roughly the same size so the little ones don't burn.

2

Soak the sweet potato wedges in cold water for 30-45 minutes to help drain out the starch.

3

Set your oven to 425 and line 1-2 baking sheets with parchment paper.

4

Drain the potatoes well and toss with the oil: 1-1.5 tbsp of oil per large potato is plenty (too much more and they'll get soggy or greasy.) Lightly dust with your seasoning if using, but save the salt for when they come out of the oven.

5

Scatter the fries on the parchment-lined baking sheets so they have plenty of breathing room. If they're touching or even too close, they'll steam and get soft rather than crispy.

6

Bake for 15 minutes, toss, and bake an additional 10 minutes. Check for doneness, and allow to cool for 10 minutes.

7

Meanwhile, mix together 2 parts mayonnaise to 1 part pepper butter for a delicious dipping sauce. Sprinkle a little small salt on the sweet potatoes, and serve!

Ingredients

 1-2 sweet potatoes
 1.5 tbsp oil (coconut , olive or sunflower)
 Small amount of seasoning: we tried a pinch each of curry powder, garlic powder and black pepper
 Dipping sauce: 2:1 mayonnaise to pepper butter
 pinch of salt

Directions

1

Peel your sweet potato and cut into similarly sized wedges. It's important (and difficult!) to try and make them roughly the same size so the little ones don't burn.

2

Soak the sweet potato wedges in cold water for 30-45 minutes to help drain out the starch.

3

Set your oven to 425 and line 1-2 baking sheets with parchment paper.

4

Drain the potatoes well and toss with the oil: 1-1.5 tbsp of oil per large potato is plenty (too much more and they'll get soggy or greasy.) Lightly dust with your seasoning if using, but save the salt for when they come out of the oven.

5

Scatter the fries on the parchment-lined baking sheets so they have plenty of breathing room. If they're touching or even too close, they'll steam and get soft rather than crispy.

6

Bake for 15 minutes, toss, and bake an additional 10 minutes. Check for doneness, and allow to cool for 10 minutes.

7

Meanwhile, mix together 2 parts mayonnaise to 1 part pepper butter for a delicious dipping sauce. Sprinkle a little small salt on the sweet potatoes, and serve!

Sweet Potato Wedge Fries

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