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23.2.16

OVEN ROASTED SWEET POTATO FRIES


This is the second great recipe I adapted from Barefoot Contessa Back to Basics by Ina Garten. And yes, I did buy the book. 


Oven Roasted Sweet Potato Fries

2 medium sweet potatoes, peeled 
2 Tbsp olive oil 
1/2 tsp salt

1 Tbsp light brown sugar 
1/2 tsp freshly ground black pepper 


  • Preheat the oven to 450F.
  • Line a rimmed baking sheet with parchment paper. 
  • Peel and halve the sweet potatoes lengthwise and cut each half into 3 long spears.
  • Place them on the prepared pan and toss with olive oil.
  • Spread the potatoes in one layer.
  • Scatter the salt, brown sugar, and pepper over the potatoes.
  • Bake for 15 minutes and then turn with a spatula.
  • Bake for another 5 to 10 minutes or until lightly browned.
  • Serve hot. 


13 comments:

  1. Hi Zsuzsa, these oven roasted sweet potatoes are so good, and incredibly addictive! I've been making them myself, occasionally and the family loves it...as a matter of fact I did also get the recipe from Barefoot Contessa, but I didn't buy the book! Thank you for coming to my blog, so happy to hear from you!

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    1. Lets talk soon. Hope your weather has improved Elisabeth. Finally, finally spring has arrived in Kamloops. :-)

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  2. Oh it's been ages since I've made roasted sweet potatoes. This look so simple and I love the addition of a little bit of sweetness.

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    1. simple and fast Peach Lady.

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  3. I absolutely love sweet potato fries! Love that you add a little bit of brown sugar!

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    1. Hello Kathy, They are naturally sweet already. Deep fried and salted is like going against nature. :D

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  4. Lovely! Try sprinkling some ground vanilla bean on them! xx

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  5. Even if they never get really crispy, I like sweet potato oven fries.

    A_Boleyn

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    1. haha, you noticed! I like them not overly crispy, just almost...

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  6. Hi Zsuzsa, I wanted to ask you a question. My mother spent her childhood in Hungary and remembers a lot, but not everything. Recently we discovered Kobucha squash, and she says the taste just reminds her of her childhood. Which gourds grow in Hungary? Thank you!

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    1. Dear Princess,

      There are many types of gourds now but typically, two types of gourds were available in Hungary, spárgatök and sütőtök.

      Spárgatök translates to String Squash, but make no mistake, it is no spaghetti squash. Its meat is sliced and cooked into tökfőzelék, a type of guard stew. Check out my Dilled Gourd Stew recipe. Every kid hates it but most of us learn to like it by adulthood. This type is not well known in N. America

      Sütőtök, translates to Baking Gourd and is known in North America as Halloween pumpkin. Pumpkins taste best after they get a touch of frost and the starch converts to sugar. Street vendors would cut them up and roast the segments on metal drum ovens. I didn’t like the taste, but on a day when your fingers are numb from the cold a piece of roasted pumpkin can really warm you up. In the country, pumpkins were sprinkled with sugar for extra sweetness and baked in round earthenware ovens.

      I looked up Kobucha squash and unless your mom had access to some fancy gourd, she must have had Halloween pumpkin.

      Greetings

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    2. Thank you! No, no fancy gourds. She remembers orange distinctly, so it was probably pumpkin! ;D

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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