Vintage to Modern Kitchen

  • Home
  • Appetizers
  • Entrees
  • Ethnic
  • Sides and Vegetables
  • Casseroles
  • All In One Meals
  • Canning
  • Desserts
  • Drinks
  • Stews and Soups

Sides and Vegetables Snacks

Seasoned Sweet Potato Oven Fries

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

 

Potatoes

1 large sweet potato
Cooking spray
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

Other:

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.

 

NOTE:

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.

Tweet
Pin
Share5
5 Shares


Leave a Comment

« Fairground Hot Dog (or Hamburger) Buns
Cornbread (Sweet, Unsweetened, and Corn Cakes) »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

Copyright © 2023 Vintage 2 Modern Kitchen · Page design by Tammy and Allen

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in