Sweet potatoes are not very well known in Germany. I remember my first American Thanksgiving, eating a sweet and heavily marsh-mellowed sweet potato puree. My skilled tongue could still identify, underneath all that sugary stuff, the true flavor of the sweet potato. That something-something between potato and carrot, I thought, is one worthy of a more prominent role. A one-man show, even. This recipe brings us back to the true flavor of the sweet potato, a simple and healthy celebration that I love: Roasted Sweet Potato Fries. It’s become the perfect partner for a popular oops-I-forgot-to-plan-dinner dish in my house, pan-roasted chicken thighs. Add a fresh green salad and we are in weeknight dinner heaven.
- 1 sweet potato per person, peeled
- Olive oil
- Salt and pepper
- Preheat the oven to 400 degrees. The high temperature is the key here. If not, the potatoes will cook on the inside before they brown on the outside, and the fries will turn out soggy.
- Cut the sweet potatoes into fries (a precision slicer like me doesn't use a french fry cutter, but you can)
- In a bowl coat the fries with a couple of tablespoons of olive oil. Even coating is important, as it will help the fries brown more evenly
- Season with salt and pepper
- Aim for 30 min in the oven. The fries will be done when you like the browning you see on them.