So I’ve made sweet potato fries before, but never in this shape until my friend Allison made these for me once. The nicest thing about the rounds is that they are much less time consuming to cut, particularly if you have a mandoline.
Wait, what’s a mandoline? Check this out right here. They come in all shapes and sizes, with some that are quite fancy, but this is the one most similar to what I have, and I’ve found it to the job. You’d find it in almost any professional kitchen, and it’s great for slicing. Just a note on safety if you decide to go this route- the blade is deceivingly sharp. Make sure to take your time!
Sweet Potato Round Fries
- 2 sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed black pepper
Preheat oven to 375. Toss sweet potato rounds in oil, salt, and pepper. I sometimes spray the baking sheet with a bit of oil to prevent any potential messiness for cleaning, although you don’t have to. Spread out the sweet potatoes on baking sheet, making sure none of them are stacked on top of each other. Stacking=less crispy and less delicious. I know it may seem tempting to try to fit them all on one sheet, but just do two. You’ll thank me later, I promise.
Bake for 20 minutes, and then flip. Bake for an additional 15 minutes. Sweet potatoes should be slightly crispy and browned. Serve immediately. You can reheat later. If doing that, I suggest reheating in the oven to keep some of the crispiness.