Attempting to live a more sustainable lifestyle.

Sweet Potato Fries January 30, 2011

Filed under: Snack,Vegetable — theboxexperiment @ 7:18 pm
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It’s Sunday and we have a stuffed fridge, but are unsure of what it actually in there and a countertop full of produce that’s steadily progressing toward being useless. We had nothing to do today but go grocery shopping and assess the state of our food and food consumption. A few lazy Sunday ideas came to us:

  1. We don’t know how to store certain produce. A squash sat perfectly on the counter for a 2 weeks, the carrots and zucchini that moved from the counter to fridge became rubber within 5 days. The conclusion: a)research how to store veggies and b) we need to plan our meals better.
  2. We feel like we’ve tossed a lot of produce partly because we don’t know how to store veggies, partly because all the oranges we received at Christmas headed for the compost today, partly because aren’t totally sure of how to cook some of the veggies we get, and (I think) partly we are exaggerating.

So today, we cleaned the fridge and composted tons of old produce. Then I cooked a dinner full of food JEM doesn’t love, or even particularly like. It started with Sweet Potatoes Fries.


  • 2 sweet potatoes
  • salt and pepper to taste
  • olive oil
  • cayenne pepper


  1. Pre-heat oven to 425*.
  2. Peel sweet potatoes. I rinsed mine off lightly after because I left peelings dust all over them.
  3. Pat the sweet potatoes dry otherwise the olive oil won’t stick to them.
  4. Cut in half then slice into wedges. JEM cut them to about 1/3″ thick by 2″ long. We also attempted sweet potato chips but cut them too thin. They looked awesome, but need to be cut at least 1/3″ think. While cooking they will reduce in size.
  5. Lay out chips/wedges on a baking sheet.

  1. Drizzle with olive oil, just enough to make them shiny. But they should not sit in pools of EVOO.
  2. Salt and pepper to taste (I over peppered and under salted)–Sea salt and cracked pepper are fantastic combinations.
  3. Mix up the potatoes with salt, pepper, and olive oil. Make sure the potatoes get coated all the way around.
  4. Dash with just a bit of cayenne pepper.
  5. Put in the oven for 20 mins. Half way through, pull them out and them over.

  1. Done when golden and crisp (my wedges came out under crisp but still awesome).
  2. Serve immediately with ketchup and/or mustard.

JEM really enjoyed the fries, making this  a great recipe for a non-sweet potato eater.