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Makes 4 to 6 servings


    • 2 medium sweet potatoes, peeled
    • 2 tablespoons coarsely chopped flat-leaf parsley
    • 1 clove garlic, minced
    • 1 teaspoon freshly grated lemon zest


Baking Directions:

You won’t miss Mc-You-Know-Who’s fries a bit once you make this delicious alternative. These are so quick to prepare and so deeply satisfying, you’ll be surprised at how simple it is to add another side dish to the evening meal.PREHEAT oven to 400F. Cut sweet potatoes crosswise into 1 1/4-inch-thick slices. Place only enough olive oil on a cookie sheet to prevent sweet potatoes from sticking.ARRANGE sweet potatoes in a single layer on cookie sheet. Turn them over once before baking to ensure that both sides are coated with oil. Season with salt and pepper to taste. Bake until golden, turning once and seasoning undersides with salt and pepper at halfway point, about 25 minutes total.WHILE the potatoes are in the oven, in a small bowl toss together parsley, garlic, lemon zest, and a bit more salt and pepper. Taste. Adjust seasonings.TRANSFER cooked potatoes to a large bowl; add parsley mix. Working quickly, toss potatoes to coat evenly; place back on cookie sheet in a single layer. Bake for an additional 2 minutes, which will take peppery bite out of the garlic.SHORTCUT CHEF Peel and slice the sweet potatoes, place in a plastic bag, drizzle with olive oil, seal the bag, and then shake and turn to coat with oil. Keep refrigerated. Make the parsley, garlic, and lemon zest mix ahead, too.


If you drizzle the olive oil a teaspoon at a time onto the cookie sheet and use a paper towel to distribute it, you’ll find that you use considerably less oil.If you don’t feel like fussing with the parsley, garlic, and lemon zest part of the recipe, don’t. The sweet potatoes are fantastic with or without the seasonings.