Best made in small batches and served up warm — just one or two sweet potatoes at a time. Allow to cool enough for caramelized sugar to set to avoid burns, however.
Seasoned Sweet Potato Oven Fries
Yield: 2 servings
1 large sweet potato
1/4 teaspoon granulated sugar plus 1/4 tsp brown sugar (for caramelization)
1/4 teaspoon salt
1/8 teaspoon ground red pepper or chipotle (optional)
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon semolina flour placed in a salt/pepper shaker
Note: If semolina is too coarse to come out of shaker, pulse 2 to 3 times in food processor or coffee/spice grinder.
Preheat the oven to 500 degrees.
Peel and cut the sweet potato into strips or wedges and add to medium mixing bowl.
Lightly spray oil and toss the potato wedges with cooking spray. Do not saturate or coat heavily in oil; use just enough to help seasonings stick better and not fall off.
Toss with sugar and seasonings.
Sprinkle baking sheet lightly with half of the semolina. (Prevents sticking primarily but also adds a wee bit of crispiness).
Arrange potatoes on baking sheet in a single layer not touching.
Sprinkle on top with remaining half of semolina.
Bake for 10 minutes, flip the potatoes and bake another 10 minutes, until tender inside and browned well on outside.
Serve as soon as caramelized sugar has set and cool enough to eat without getting burned.
Left overs tend to become soft and soggy as moisture gradually leaches out of the sweet potatoes but will still taste great. Will last stored, covered, in refrigerator for up to 3 days. May be reheated in oven or microwave. Either way they will remain soft and soggy. They tend to also be very sticky and coated in a liquid that will appear syrupy, however. Therefore, do not attempt to pat dry with paper towels — or they will often just end up with bits of paper towel stuck to them.