Sweet potatoes are available year-round, but their prime season
is really autumn and winter. Choose potatoes that are smooth and
unblemished, and use them fairly soon because they don’t keep as well as
other potatoes. These potatoes are crispy like fries but they’re better
for you because they’re baked.
- 2 medium sweet potatoes, peeled
- 2 tablespoons good olive oil
- 1 tablespoon light brown sugar
- 1⁄2 teaspoon kosher salt, plus extra for sprinkling
- 1⁄2 teaspoon freshly ground black pepper
Preheat oven to 450 degrees F. Halve sweet potatoes lengthwise and cut
each half into 3 long spears. Place them on a sheet pan and toss with
olive oil. Spread potatoes in one layer. Combine brown sugar, salt, and
pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn
with a spatula. Bake for another 5 to 10 minutes, until lightly browned.
Sprinkle lightly with salt and serve hot.
Serves 4
