Sweet Potato Fries

Ginger may seem like an unusual spice to add to these addictive sweet potato fries, but you must promise me you will include it.  It makes a huge difference, and after you try this, non-gingered sweet potato fries just won’t satisfy you anymore.

One of those random kitchen gadgets I most want one day in my dream kitchen, is a fresh fry cutter.  It speeds up the process of cutting fries, and there are all kinds of fancy attachments you can use too.  You can cut shoestring fries in seconds flat!  Who doesn’t want that in their life? But until that day arrives, I’ll just use my embarrassingly dull Ikea knives and a lot of elbow grease.  But it’s totally worth it!  If you whip up a nice aioli dip, you’ll have a gourmet side dish or a party treat that will disappear in record time.


Gingered Sweet Potato Fries

Sweet Potato Fries Recipe

2 – 3 Large sweet potatoes
1 – 2 tbsp canola oil
1 1/2 tsp powdered ginger
1 tsp kosher salt
1 tsp fresh ground black pepper

1.  Preheat oven to 400 degrees.  Peel potatoes, and cut into desired french fry shapes.  (I’ve done long narrow matchstick shapes, or round coin like shapes – a bit more like potato chips this way, if you slice them nice and thin.)

2. Toss fries with canola oil, ginger, salt and pepper.

3.  Put in oven for about 40 minutes, until they are golden brown and crispy. Make sure to flip the fries a few times during cooking to ensure they are evenly cooked on all sides.



Filed under Apps & Sides, Vegan

4 responses to “Sweet Potato Fries

  1. My mum has one of those fry cutters – not as nice as they look if you like to leave the skins on (telling myself it’s ‘healthier’). The skin causes more resistance and thus more elbow grease. When slicing with a big knife, I cut the potato into slices in one direction, remove one so I can lay the whole thing flat, and then chop downwards. Pretty easy with a steady hand and a big knife. 🙂

    • Hey Rob, I think the trick is to get a heavy duty wrought iron fry cutter….we had one at the pizza place I worked at in high school, and it was AMAZING. They mounted it to the wall in the pantry and there was nothing it couldn’t cut…..don’t know if it’ll be tough to find one of that quality again, but I’m going to try! I do wonder about sharpening the blades though….that could get tricky I’d imagine….

  2. Oh, and I’ve found that a quick blanch in some boiling water reduces cooking time … though I’ve not tried sweet potatoes, so not sure if its needed (might make it worse as they tend to be softer, don’t they?).

    • That might be worth a shot….but usually the trouble isn’t so much with cooking time, but making sure to flip the fries a few times so they get crispy, not mushy. At least when baking them…..that’s never an issue when frying them! But yeah, the “health” issue gets in the way of that sometimes…

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