What did the cooking queen, Paula Deen, have to say about the matter? I had never looked up her Baked Sweet Potato Fries recipe before, but you can bet she had some good advice. The photo at left was the result. Two secrets: her House Seasoning mixture, which can be used on many food items, and baking the fries on a parchment-lined cookie sheet to prevent burning. I also experimented with my crinkle-cutter to give a uniform look.
The cut strips of sweet potato are tossed in olive oil; then a tablespoon of the House Seasoning recipe, along with 1/2 teaspoon paprika, is sprinkled over them for tossing again. Into the oven they go for 20 minutes, to be turned after the first 10 minutes. The result was a set of perfectly browned and delightfully seasoned Sweet Potato Fries. I think they were my best yet. I tried a little bit later and left off the parchment paper on the cookie sheet. Bad idea—too-brown and occasionally burnt potatoes resulted. Don’t skip the parchment!
Baked Sweet Potato Fries
olive oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch-long slices, then 1/4-inch-wide strips,
using a crinkle-cutter
1 tablespoon House Seasoning (recipe follows)
1/2 teaspoon paprika
1 cup salt (or salt substitute)
1/4 cup black pepper
1/4 cup garlic powder
Preheat oven to 450 degrees. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Mix House Seasoning ingredients and store in an airtight container for up to 6 months. Take 1 tablespoon of the House Seasoning and use it to sprinkle onto the potatoes. Add paprika. Toss. Spread sweet potatoes in a single layer on prepared baking sheet. Be sure not to overcrowd potatoes. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes (I turned after 10 minutes). Let cool 5 to 10 minutes before you serve. Makes 3 to 5 servings of potatoes. (Source: www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe)