Have you been looking for sweet potatoes that “bake” well? Search no more. The secret is to find boniatos, also referred to as batas or tropical sweet potatoes. They look like the poor cousins of the yellow (Japanese) sweet potatoes and the red ones commonly found in the US, but do not let their imperfect appearance deter you. They are less sweet than their counterparts, with a milder, yet distinct flavor. Fresh, they crisp up when baked and become as crunchy as if they had been deep-fried in a bath of oil at exactly the right temperature. Nothing can beat triumphing over the inconvenience of deep frying without a significant loss of texture or taste. Yes, it is possible to get the best of both worlds with boniatos!
The first few times I made this recipe, I only remembered I still needed to take a picture after all the fries had, let’s say, almost miraculously disappeared. I didn’t mind making it again, and again, and again, until I finally had enough fries to eat and do a photoshoot. It really doesn’t hurt that the fries seem to complement everything, fish, meat, vegetables, even eggs in the morning. I now declare this baked boniatos recipe to be my official “healthy” fries recipe. No chance of looking back.
Baked boniatos Recipe
Print recipeIngredients
- 2 Large boniatos
- salt to taste
- 1 tablespoon olive oil
Directions
| 1. | Peel and cut the boniatos in thick fries |
| 2. | Put your fries in a bowl of salted water and soak for 10 minutes. This step will them crunchier when baked. |
| 3. | Turn your over on at 375F. Strain the boniato fries, add the olive oil and spread as you would a rub. |
| 4. | Place the fries on a baking sheet covered with parchment paper and bake at 375F for 30-40 minutes or until they've taken on a deep gold-brown hue. |
Note
If you can't find stores carrying boniatos near you, you can buy them here: http://www.tropicalchefs.com/store, check out the produce section.
