One of the many foods I miss from South Korea are sweet potatoes. The Korean sweet potatoes are not the same as the sweet potatoes that are common in the United States. Fortunately I have been able to find sweet potatoes locally that remind me of the Korean sweet potatoes. The variety I like have a purple skin and a pale flesh inside. One variety is called a Japanese Yam. I actually grew them in my garden two years ago. I have yet to find sweet potatoes in America that taste as good as the Hobak Goguma (호박고구마), but I am still looking. The orange sweet potatoes here are nothing like the orange sweet potatoes in South Korea.
For some reason sweet potatoes are very compatible with coconut oil. My husband HATES coconut oil, but I can get him to eat it hidden in mashed sweet potatoes. Sweet potato fries are another way to sneak in coconut oil; a very healthy fat. They are a delicious side dish. I have found that cooking them on a cast iron flat grill works very well.
I have not had the same results with other types of baking sheets, there is something special about using cast iron.
You will need
2 Japanese Yams
How to make them
- Preheat your oven to 425 degrees.
- Wash, peel, and slice 2 medium Sweet Potatoes. I like my fries a little thick, so not “shoe string” fries. If they are too thin they will burn.
- In a large bowl coat these fries with 2 TBS coconut oil, and sprinkle 1/2 tsp sea salt.
- Spread them out evenly over the grill, don’t overlap.
- Bake in the oven on a cast iron grill for 25 minutes.
- Remove the grill from the oven and spread the fries on a plate lined with paper towel/cloth napkin to cool.
These sweet potato fries taste wonderful by themselves, no dipping sauce required.
Do you make sweet potato fries? Any tips you would like to share?