This is one of my favorite sweet potato recipes. I call these super terrific sweet potato fries because they are just that. First, sweet potatoes are packed with vitamin A and C and second, they are filled with terrific flavor and third, if prepared right, they are crispy on the outside and perfectly soft on the inside. Sometimes I dip them in homemade bbq sauce (make sure you check out that recipe too) but these are good enough on their own and work with almost any meal. I can’t wait to show you how I make them.
6 sweet potatoes
2 tablespoons honey
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Kosher salt
Preheat the oven to 425 degrees. (If you have a convection setting on your oven, this is a great time to use it. Preheat the oven to 375 convection roast or bake – this will make them nice and crispy.)
Rinse the potatoes and slice them in half horizontally, then cut them into strips about ¼ inch to ½ inch thick. Place them in a large bowl.
In a small bowl, combine the honey, lemon juice, olive oil, onion powder, garlic powder and salt. Whisk it thoroughly. Now pour this over the sweet potato slices, tossing them so they’re lightly glazed in the sauce. (Even if it looks like they’re lightly coated, trust me — the flavor will be there. If they’re dripping before they bake, they’ll turn out mushy. Still delicious, but not very crispy)
Place the potatoes on a baking sheet in a single layer. It’s okay if the potatoes are touching but you don’t want them overlapping.
Bake in the oven for about 30- 40 minutes, or until lightly browned(if you used a convection oven, they will only need about 20 – 25 minutes)