Thick-Cut Sweet Potato Fries
Serve these healthy baked fries with a chipotle aioli or homemade ketchup. You could even try a sweet potato poutine for a spin on a Canadian favorite.
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Photo source: Baker by Nature
| Yield: serves 6-8 | Time: 30 minutes |
Preparation
Preheat oven to 375 degrees. Slice potatoes in half if they’re long, then slice into 1-inch wedges. Keep the skin to add texture and nutrients.
Drizzle with olive oil and toss with salt and pepper. Add a few pinches of cumin.
Roast in oven for 20 minutes, or until easily pierced with a fork.
Ingredients
2-4 large sweet potatoes
Olive oil
Salt
Pepper
Cumin
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.