We’re what you might call a potato-centric household. It’s a rare night that potatoes of some sort aren’t on the plate or platter – so I’m always looking for different preparations for all types of spuds. Today’s recipe for sweet potato fries is one I found in The Art of Convection (2003); it’s a convection cookbook from back when I had a tabletop convection oven. I didn’t realize I still had it in my collection. But I’m glad I found it because an air fryer (an essential tool in my kitchen) produces similar results to that of a convection oven – circulating hot air creating “fried” foods that taste fried but don’t require that deepfat fryer or a ton of oil. I’m providing directions on making these sweet tators for convection oven, air fryer and conventional oven preparation!
Sweet Potato Fries with Garlic and Herbs
1 1/2 pounds sweet potatoes, peeled and cut into French fry-style strips (or leave the peels on, your choice!)
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
In a large bowl, toss sweet potato strips with olive oil and garlic. If using a convection or conventional oven – spray two oven-proof cooling racks with non-stick spray. Place the racks over two baking sheets. Spread potatoes on the cooking rack in a single layer. Convect roast at 425 degrees until tender and golden brown, about 15-18 minutes; for conventional oven, bake 20 to 25 minutes. If using an air fryer, prepare fries in two batches. Spray insert with non-stick spray, add potatoes and spray potatoes with additional spray. Cook at 400 degrees 12 – 15 minutes (or until browned and crisp). Shake tray midway through baking time.
Transfer to serving platter. Sprinkle with salt, parsley and thyme. Serve immediately.
connieiscooking 
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