Oven Fried Sweet Potatoes With Chutney Recipes

OVEN FRIED SWEET POTATOES

Steps:

• Cut the potatoes into thin wedges.
• Pile them in a bowl and cover them with cold water.
• Let rest 15 minutes.
• Preheat oven to 375 degrees F.
• Coat a baking sheet with vegetable spray.
• Set aside.
• Drain the potatoes and dry them with paper towels.
• Press the potatoes with paper towels to remove all water.
• Transfer the potatoes to a large bowl.
• Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
• Then sprinkle with pepper, salt, paprika and cayenne pepper.
• Bake the potatoes at 375 degrees F for 20 minutes.
• Turn over the potatoes.
• Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
• Serve immediately.

OVEN-FRIED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. Rearrange the racks in the oven, and place one rack in the middle of the oven.
• On a large baking pan, drizzle one tablespoon of extra virgin olive oil, and use your fingers to spread it evenly on the bottom of the pan. Set it aside.
• Wash and scrub each sweet potato and dry them with a paper towel.
• Leaving the skins on, cut the potatoes into 6 lengthwise to make long wedges, about 1-inch wide.
• Arrange the potatoes on the prepared baking pan in a single layer.
• Sprinkle over them with all the seasonings. Then drizzle with extra virgin olive oil over them, about 2 tablespoons.
• Bake for 15 minutes. Carefully remove them from the oven, and use kitchen tongs or slip a spatula under the potatoes to turn them over. Return them back to the oven and continue to bake for 5 minutes more.
• Remove and transfer to a serving platter and serve immediately.

OVEN BAKED SWEET POTATO FRIES

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

OVEN-FRIED SWEET POTATOES

Steps:

• Preheat oven to 475 degrees.
• Peel the potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4-inch- thick slices.
• Put the slices into a bowl and spray well with nonstick cooking spray.
• Add the marjoram or thyme, salt and pepper.
• Toss several times to coat the slices with Pam and seasonings.
• Spread the slices evenly in a single layer on baking sheets.
• Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer.
• Scoop the hot slices back into the bowl.

SWEET POTATO FRITTERS WITH MINT AND COCONUT CHUTNEY

Steps:

• Preheat the oven to 400 degrees F.
• For the chutney: Stir together the coconut, paprika, brown sugar, chiles, garlic, lime zest, lime juice and 1/3 cup water in a bowl.
• For the sweet potato fritters: Combine the coriander, cumin, ginger, turmeric, garlic and 1 tablespoon of the oil in a medium bowl to make a paste. Toss with the sweet potatoes to coat. Arrange the sweet potatoes in an even layer on a baking sheet and roast until almost tender, about 15 minutes. Set aside to cool.
• Heat the remaining oil in a 10-inch cast-iron skillet over medium-high heat. Combine the chickpea flour, cornstarch, paprika and 2 teaspoons salt in a shallow bowl. Whisk in 1/2 cup water to make a batter. Dip the cooled sweet potato slices in the batter and fry until golden brown, about 30 seconds per side. Remove to a cooling rack or paper towels to drain and season with salt and pepper.
• Serve the fritters with the chutney, cilantro and mint.
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