Sweet Potato Oven Fries with Blackberry Balsamic Vinegar

Lillie tested. Lillie approved.

Here is an easy way to get your fry fix without the guilt. These delicious sweet potato fries are jam-packed with the "good carbs" and a ridiculous amount of beta-carotene. Check back soon for a recipe for Gordon Biersch inspired Garlic Oven Fries.

garnet sweet potatoes are in season

2-3 large sweet potatoes

Kosher salt

Garlic powder

2 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees. Peel potatoes and cut into fry-shaped wedges. In large bowl, toss sweet potatoes with olive oil. Arrange potatoes in a single layer on rimmed baking sheet. Sprinkle with Kosher salt and garlic powder. Roast in the oven for about 40-50 minutes, turning once or twice. I usually use a spatula to flip and move them around - you want to expose all the sides of the fry to maximize crispness. Keep in mind, the fries towards the outside will cook faster. The last 10 minutes are crucial - keep an eye on them. Taste a few to see if they are ready - go ahead, its ok. There is a fine line between crispy and burnt. Once you make them a few times, you will get into a rhythm. When they are done, throw them in a bowl and toss with an additional pinch of Kosher salt. Eat them immediately. Serve with your favorite colored mayo, ketchup or a ramekin of blackberry balsamic vinegar to dip in.

Click here for the Blackberry Balsamic Vinegar recipe