There’s no flavor I like better than truffle! Truffled baked sweet potato fries are no exception. These fries are healthy, taste great just plain, but are even more scrumptious with truffle oil drizzled on them.
Baked sweet potato fries are caramelized and crispy on the outside and tender on the inside. No fryer needed here! Consider making a double batch – this one’s addictive.
They are very simple to make — time to cut the potatoes, olive oil, seasonings and a hot oven. Easy.
I’m sad to report there is no real truffle oil. All the truffle oils you get at the market are synthetic. The truffle is too expensive to make oil from and the oil would be prohibitively expensive seeing that truffles go for upwards of $1000 a pound at market. Wow! That’s my kind of food! You’re just going to have to settle for the synthetic truffle oil. Worse things have probably happened to you.
Serves 3 to 5 | Prep time 10 min | Cook time 25 min
- 5 sweet potatoes, peeled and sliced into 1/4-inch long slices. You’ll need one potato per person.
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons truffle oil
- 3 Tablespoons olive oil (or coconut oil)
- 1 Tablespoon chopped parsley (for garnish)
- Spices. If you want to skip the truffle oil, try cinnamon, cumin, cayenne pepper, paprika, curry or garlic powder.
Preheat oven to 425 degrees F. Peel the sweet potatoes (or not) and cut them into fry-shaped pieces. Try to cut them into similarly sized pieces so the fries will bake evenly.
In a large bowl or on the baking sheet, toss sweet potatoes with just enough olive oil to coat. Pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices (if using). Avoid spices if you’re using the truffle oil, as the oil will provide all the flavor you need! The truffle oil will go on last in Step 5. If you’re skipping the truffle oil, by all means add some spices! The fries taste amazing with just salt and pepper, too! Mix up your potatoes, oil and spices to distribute evenly.
Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces adds toxic aluminum to your fries and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up. If you’re making more than a couple potatoes, you may want to scatter the fries over two baking sheets so the fries aren’t too close to each other. If they’re too close, they steam instead of baking and crisping up.
Bake for 15 minutes, then flip the fries so they can cook on all sides. Bake for 10 to 15 more minutes, or until the fries are crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt. Let cool 5 to 10 minutes. Tip: Addicted to crisp? Keep the fries in the oven (turned off) for about 30 minutes after baking to make them extra crispy.
Drizzle truffle oil over those beauties. Garnish with chopped parsley if you like. Serve with natural ketchup (no corn syrup puhlease!) or garlic aioli.