1/12 Photos of Ina Garten's Baked Sweet Potato Fries
These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.
My Private Note
Units: US | Metric
- 1Preheat oven to 425*F.
- 2Cut sweet potatoes in wedges or like french fries.
- 3Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.
- 4Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.
- 5Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.
- 6Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.
- 7Sprinke with extra kosher salt to taste. The cooking time will depend on how big the wedges are. Enjoy!
- 8Note: These are also good with a little ground cumin sprinkled with the other seasonings. Have fun and experiment!
Browse Our Top Yam/Sweet Potato Recipes
You Might Also Like...View All Yam/Sweet Potato Recipes
Nutritional Facts for Ina Garten's Baked Sweet Potato Fries
Serving Size: 1 (76 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 129.4
- Calories from Fat 61
- Total Fat 6.7 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 254.9 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 2.0 g
- Sugars 6.0 g
- Protein 1.0 g