I’m not really that big on french fries. I will eat them, of course, I just don’t really love them. But sweet potato fries? Those I find hard to resist. So I was excited to try the homemade kind — and even more excited when I realized how fast and easy it is. Plus, they are actually baked in the oven (hence the quotation marks in the title), which means less fat and less mess. Brilliant.

I made these twice and wasn’t able to get them crispy either time (although they were good nonetheless). I think the key is cutting them into thin enough strips (instead of large wedges) and making all the pieces about the same size.

Sweet potatoes aren’t terribly difficult to cut, but they can be slippery. It easiest if you cut the potato in half lengthwise, then flip the halves over so the flat side is on the cutting board to cut the strips.

Isn’t this new measuring spoon cute? My mom got me a set for Christmas from Anthropologie.

I was working from a Barefoot Contessa recipe, and I think I went overboard with the brown sugar. I reduced the amount in the recipe below, but feel free to use more if you want them sweeter.

Sweet potato “fries” (Adapted from Barefoot Contessa Back to Basics)
Serves 3-4

Two medium sweet potatoes
1 1/2 tablespoons olive oil
1/2 tablespoon brown sugar
chili powder to taste
dash of salt

Preheat the oven to 450 and line a baking sheet with parchment paper.

Peel the potatoes and cut them into strips. Place strips in a medium bowl and drizzle oil on top, then toss to coat. Spread the strips in a single layer on the baking sheet. Sprinkle brown sugar over the strips (I used my fingers to do this), then sprinkle on chili powder and a bit of salt.

Bake fries for 15 minutes, then remove from oven and turn with a fork or spatula. Return to oven for 5 to 10 minutes, until crispy. Serve immediately.