Convection Roasted Sweet Potato Fries

Finished fry

I have never been a huge fan of sweet potatoes until I had baked sweet potato fries. I loved them. Katie was not as crazy about them as I was. So I made her baked potato fries. Sweet potatoes are so good for you that I really did feel guilty that I did not like the sweet potato casserole that graces so many tables at Thanksgiving. Maybe I just didn't like the ubersweet marshmallow casserole. I do know that I love sweet potato fries. Who knew? The convection oven makes amazingly crispy fries. It is my choice for these fries. I actually like them better convection baked than fried. Katie does not like sweet potato fries so I made fries with a regular potato for her. Sprinkled with different spices and herbs to decide which I liked best. I liked the Jamaican Jerk spice mixture and Steven preferred the herbs. Katie prefers her potatoes (regular not sweet) with a sprinkling of salt.

Sweet Potato Fries

A Couple of Sweet Potatoes, Peeled and Sliced
Olive, Grape Seed, or Vegetable Oil
Kosher Salt, To Taste
Chopped Herbs
Spices (A spice mixture, freshly ground pepper, or your favorite spice)

Preheat convection oven to 425F/218C/ Gas Mark 7. Place sliced potatoes in a plastic bag with one to two tablespoons of oil and shake.  Note-- the thinner the potato slices, the quicker they will cook. You also want similar sized fries so they will bake evenly.

Sweet potato fries

After they are covered in oil, lay flat in one layer on a cookie sheet- leaving space between the potatoes. If you crowd the potatoes they won't be crispy. Sprinkle with spices or herbs. If you are using a one set of spices or herbs you may add them to the bag with the oil.

Getting ready for the oven

Place in the oven and bake for 15 minutes, flip, and bake for 15 minutes longer. Baked for additional five minutes increments until desired level of crispiness is obtained.

Out of the oven

The bottom line: will I make these again? Yes, they are on the menu for Wednesday night dinner- along with a pork tenderloin with an onion red current relish.

Yum!