Sweet Potato Fries

These fries are best on a cold Fall evening, served with a hearty soup and a crusty sandwich. Take advantage of the season before the season passes you by!


Ingredients

2 sweet potatoes
2 tbsp olive oil
1 tsp kosher salt
10 cracks black pepper
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika (or 1/2 tsp regular paprika)


Equipment

Cutting board and sharp knife
Large mixing bowl
Baking sheet
Spatula


Directions

Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with aluminum foil.

Scrub and wash the sweet potatoes. Slice them into 1/4 to 1/3-inch slices, and then again into 1/4 to 1/3-inch strips (french-fry sized). Trim any thin ends or edges, as these will probably burn.

Place the sweet potato strips into a large bowl. Drizzle with the olive oil and shake to coat. Sprinkle the salt and spices over top; shake to coat again. Spread in a single layer in the baking sheet.

Bake for 30 to 35 minutes, using the spatula to flip the fries at the 15-minute mark. When the fries are browning at the edges, dump them into a bowl (or on a plate) lined with a paper towel. Serve with ketchup or Vegenaise, or ketchup mixed with Vegenaise. Or Vegenaise mixed with Sriracha. Or dijon mustard. Or dijon mustard mixed with Vegenaise. Et cetera.

Enjoy while hot!


Variations

*Chop the sweet potatoes into 1/2-inch cubes instead of strips and mix with diced onions and red peppers before baking for home fries, instead.

*Mix up the spices however you like. Use cayenne and extra cumin for Southwestern fries. Use coriander, tumeric and garam masala for Indian fries. Be creative!