Chris and I were back in New Haven this weekend for his (successful!!!) PhD defense and I got the chance to plan a little culinary tour of Connecticut for his parents.
We enjoyed authentic Mexican with fresh-lime juice house margaritas at Mezcal. We weighed in on the epic battle of the pizza places in New Haven. We waited in line for brunch at The Pantry. We enjoyed the unseasonably warm 65 degree day hanging out at Gouveia’s Vineyard. And we topped it all off with a tried-and-true American favorite – burgers, fries, and beer at Prime 16.
I’ve loved burgers and fries since I was a little kid and Prime 16 does not disappoint. Their burgers are fantastic and they carry a wonderful variety of fries. Classic Fries, Truffle Parmesan Fries, Cajun Tater Tots, and Chris’ favorite – Sweet Potato Fries!
Today I’m sharing a lightened, baked version of that wonderful variety. These baked sweet potato fries are both simple and delicious. Just chop your sweet potatoes into fry-sized pieces, toss in oil, salt and pepper, and roast for about 30 minutes, flipping once near the middle.
This recipe works for any size fry, from thick-cut steak fries to thin-cut shoestring. Thinner fries will crisp up easier and may require less time to cook. Thicker fries will be potato-ier and may require more time to cook. Just adjust to your taste-bud preferences 🙂
- 1-2 lb sweet potatoes
- 1-2 tablespoon olive oil
- salt and pepper to taste
- Preheat oven to 425 degrees F.
- Peel (optional if you like fries with potato skin on them) and cut sweet potatoes into even fry shaped pieces. Toss in oil, salt and pepper. Arrange in a single layer on a baking sheet.
- Bake until the part touching the baking sheet is browned, about 20 minutes. Then flip fries and bake until crisp, about an additional 10 minutes (~30 minutes totally cooking time*).