This recipe can be varied by preference. You may prefer thin cut fries, or thicker wedges. The most important thing is to cut them all uniformly, so they cook evenly.
It’s best to allow at least one medium potato per person. They are very addictive so it won’t hurt to make more!
Pre-heat oven to 400 degrees.
Wash, peel, and chop the sweet potatoes into uniform shapes with a very sharp knife. This takes practice.
Here’s a tip I just picked up from a fellow blogger: toss your fries into a touch of cornstarch right after you slice them. This creates a very thin layer of coating and help the fries get crispy in the oven. To coat throw both into a large Ziploc bag and shake shake shake. Don’t use too much or it will get chalky. Then drizzle with Olive or coconut oil. You can spice now or before you put them in the oven.
Line the fries up on a Teflon or parchment paper lined cookie sheet. You want them to be uniform and not to close together or they will steam instead of bake.
Sprinkle with desired toppings. Here’s where you can go nuts. Some people enjoy a sweet note, such as cinnamon, nutmeg, or sugar. I like a fiery kick, such as Cajun, or you can go for something more savory with thyme, sage, or Italian seasoning. Maybe some fresh rosemary.
Bake for 15 minutes. Remove tray and turn over with tongs. Add additional spice if necessary, rotating the pan when you put it back in, and bake for another 10-15 minutes until crisp.
Welcome to your new addiction.
Read about the nutritional benefits of yams and sweet potatoes.