No this isn’t one of the two fried recipes we post a year. These babies are baked, and they’re fantastic. If you don’t have Chinese Five Spices, then the spice of your choice would work. A smoky paprika would taste great. Our Five Spices blend had cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root. (Yes, that’s more than five.)
Baked Sweet Potato Fries
- 2 lbs sweet potatoes
- scant 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp Chinese Five Spices
Wash and peel sweet potatoes. Cut the sweet potatoes as uniformly as possible into the size of your liking. We like ours on the thinner side. This will ensure some don’t burn while others are hard in the middle. Soak the potatoes in hot water for an hour. Drain potatoes and place on towel to remove extra water. They don’t have to be completely dry. In a large bowl, toss potatoes, salt, oil and spices to coat. Place in a single layer on a lightly oiled baking sheet. You will need to do this in batches. Cook at 450 until browned on both sides, flipping once at about 10 minutes. They should take 20-25 minutes to cook depending on the thickness. Season with extra salt if desired and serve warm.