Purple Sweet Potato Fries
Truly a unique flavor combination, these pretty, roasted Purple Sweet Potato Fries are crispy with the scent of lemon and a touch of spice. They're a vegetarian, fantastic snack or side dish.
Servings: 6
Calories: 215kcal
Ingredients
- ¼ cup olive oil
- 2½ tablespoons fresh lemon juice
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- ½ teaspoon salt
- a few turns of freshly ground black pepper
- 2 pounds Stokes Purple Sweet Potatoes
Instructions
- Set oven. Preheat the oven to 425°F and adjust a rack to the center (or a bit above).
- Combine everything except potatoes. In a small bowl, mix the oil with the lemon juice, chil ipowder, brown sugar, salt and pepper. Set aside.
- Prep potatoes. Wash the potatoes very well and rub them dry with a towel. (You can peel them instead if desired -- I leave the skin as it's thin, tender and full of vitamins.)Cut the pointed ends off each of the potatoes and then cut them into approximately ¼ inch sticks. Add them to a baking sheet and spread them out.
- Combine potatoes with lemon mixture. Make sure the oil mixture is well blended and then drizzle it over the cut potatoes and use your hands to mix them, being sure they are all well coated (see below image). Move around the potatoes until they are in a single layer, and sprinkle with a bit of salt.
- Roast and cool. Place the baking sheet in the preheated 425°F oven and roast for 15 to 20 minutes -- they should be sizzling and browning a bit on the bottoms. Use a metal flat-bottomed spatula and flip all of the potatoes over. Return the baking sheet to the oven and continue to roast until the bottoms are beginning to brown, about another 15 minutes.Let them cool on the baking sheet and then serve as a side or snack.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 215kcal | Fat: 9g