Ina Garten’s Baked Sweet Potato Fries are easy, fast, and flavorful!
These sweet potato fries are super simple and quick. Two of my favorite things! The brown sugar adds to their sweetness, while the salt and pepper give them a savory flavor.
Baking these at a high temperature helps them to brown, leaving the delicious carmelization. The brown sugar also aids in the carmelization process.
The sweet potatoes available at my local supermarket are on the small side. Sometimes there are bigger ones available, but this time the smaller ones looked a lot better than the big ones so I chose those.
I am imagining that Ina’s sweet potatoes were bigger than mine. I opted to make one per person (even though there are only two in the photo) because they were small. I also doubled the other ingredients and that is how I wrote the recipe below.
Next time I make them, if they are smaller ones, I will use a smaller amount of olive oil so they will brown up a little better. The sweet potatoes should be lightly coated in oil (at least that is how I like them), and mine were heavily coated. Even so, they were yummy!
This is one recipe that I will “eyeball” the amount of olive oil I use based on the size and amount of sweet potatoes I am working with.