The egg white just helps the fries from being floppy, although they're not as crispy as they would be if they were fried.
3 whole sweet potatoes, small (or 2 medium/large)
1 egg white
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp dried rosemary
1/4 tsp cayenne pepper
Preheat oven to 425F. Line a baking sheet with parchment paper. Spray the paper with cooking spray (I use olive oil spray.)
Cut the sweet potatoes into large matchsticks.
In a medium sized bowl, whisk the egg white until foamy. Stir in the salt, pepper, rosemary and cayenne. Add the sweet potato strips and toss.
Arrange in a single layer on the prepared baking sheet and bake 25 minutes. Enjoy.
Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [
o.m.g yum
ReplyDeleteim pinning these btw
ReplyDeleteYour pictures are beautiful!
ReplyDeleteI'm just in the middle of making these, I know they will be delish! Thought I'd share a dip recipe with you:
ReplyDeleteHelmann's maynonaise + curry paste. Mix approx 1/4 mayo with 1 tbsp paste, tweaking according to your own tastes. : )
Baked sweet potatoes are always a hit at my house. These looks great!
ReplyDeleteI love sweet potato fries & can't wait to make these! I always have trouble cutting up the sweet potatoes though. Any tips for making it easier?
ReplyDeleteCayenne adds a nice flavor to it. Also, cayenne just made it healthy as the herb is a type of chili that has been used as both food and medicine for thousands of years. Uses have included pain relief and treating fever, cold, diarrhea, among other conditions.
ReplyDeleteherbal products
I put my fries on a cooling rack on the cookie sheet, so that the hot air crisps up the underneath side. I also buy them pre-cut and frozen, because it's easier. Love the idea of rosemary and cayenne together.
ReplyDelete