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Sweet Potatoe Frys
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11 posts in this topic

I LOVE SWEET POTATOE FRIES!!! Can anyone tell me how to make them (BAKED) from scratch?

Do I boil them first? slice them then boil? slice and bake? coat them first(in what?)How long do I bake them?

PLEEEEEEASE ENLIGHTEN ME!!! I want to make sweet potatoe fries! :P:P:P

Oh..and any seosoning segestions...I'm allergic to fresh rosemary and basil...dried isn't as bad but something as a subsitute would be nicer! I'd rather not take a chance with a tummy ache! :blink::rolleyes::P

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Ads by Google:

Ore ida sells them , gluten free & yummy

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Here you go.

1/2 teaspoon(s) Ground Cumin 1/2 teaspoon(s) Salt1/4 teaspoon(s) Ground Red Pepper1 tablespoon(s) Vegetable Oil..2 large (about 1 1/2 pounds) Sweet Potatoes

Directions

Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes.

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I just slice them up, coat with olive oil, salt and pepper. Put the in the oven (maybe at 350ish). I don't time it so I don't know how long it takes, but you can tell when they're done.

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Yummy Yummy...Thankyou!!! :P:lol::D

I'm triying to get away from vegtable oil...but I bet coconut oil would taste great!!! Also I heard its great for frying, sauteing, and stir frying...(lower burn rate/ higher heat ...something like that!)also healthier.

But thankyou... I'll get some sweet potatoes this weekend at whole foods! :D

I saw those oridas in passing and asumed they had gluten like everything else...nice to know they're on the SAFE list! LOL :P

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I saw Rachael Ray make them once. She boils the whole potatoe for about 5-6 minutes. I do that now. They are so much easier to cut. They aren't mushy, just not as hard as raw. I coat with olive oile. Put a piece of foil on a cookie sheet (cause I'm lazy about clean-up). Sprinkle with a little salt. Cook at about 400F until done. I like to cut them in little half or quarter circles about 1/4 inch thick.

when they are done, I sprinkle with cinnamon.

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If you aren't determined to be healthy, try frying them in deep fat like regular French fries. Then sprinkle with a little brown sugar. I suppose that is the Southern way, since we fry everything we possibly can. Anybody want to guess why Mississippi is rated the fattest state?

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There are several selections of ore ida fries that are gluten free . It will say it right on the side along the bottom edge .

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Another simple method: Peel (or don't), cut into strips about 1/4" thick, toss in a bowl with a little olive oil. Add seasonings if you want. Spread on a baking sheet, not overlapping. 10 minutes at 450, then turn them over and give another 10 minutes at 450. The thinner parts get very brown by the end, so you might want to keep an eye on them for the last 5 minutes or reduce the heat a little.

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I saw Rachael Ray make them once. She boils the whole potatoe for about 5-6 minutes. I do that now. They are so much easier to cut. They aren't mushy, just not as hard as raw. I coat with olive oile. Put a piece of foil on a cookie sheet (cause I'm lazy about clean-up). Sprinkle with a little salt. Cook at about 400F until done. I like to cut them in little half or quarter circles about 1/4 inch thick.

when they are done, I sprinkle with cinnamon.

Well thats what I was thinking...(boiling first)...those things are just so hard and I get a lot of pain in my hands...I allways boil them a little before stirfring them and you absoulutly HAVE to boil if you make hash browns,(theres an Idea..sweey potatoe hash browns....or for Thanksgiving what about making Yam frys with alittle cinimon sugar for a change...ha ha ...like a yam churro...LOL)!

I just wasn't sure if I was supposede to or not...and didn't want to end uo with mash potatoe fries..or MUSH potatoe fries..LOL!!! :blink::rolleyes::lol::D

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An old cookbook of mine suggested getting a hot pan with a little olive oil and frying the french fries/sweet potato fries for just a couple minutes before putting them on a cookie sheet and baking them. The pan has to be hot when the s. potatoes are put in, and they get turned once so they have a little crust on the outside. Supposedly, this helps them stay crisper in the oven...I always do them this way, so I don't know if they are crisper like this or not, LOL.

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