Growing up, sweet potatoes were never part of any family dinner that I recall. I would see them at friend's houses on Thanksgiving but that was it. My mom certainly never cooked one and my first exposure was likely covered in marshmallow fluff anyway so the sweet potato was somewhat indistinguishable.
That all changed when I had my twins. I made all their baby food from scratch and the sweet potato was one of the easiest to master. Simply poke with a fork, bake for 1 hour and voila! - healthy baby food! Not sure if more of it ended up on their faces or in their mouths but they loved it!
When tasked with making my kids french fry tasting sweet potato fries, I attempted many variations. Savory or Sweet but found that overall it was the combo that was the best. (Isn't that always the case!) These sweet potatoes, soft on the inside, crispy on the outside with a touch of spice and sweet that makes them addictive - yet healthy all at the same time!
Sweet Potato Fries
Preheat Oven to 425 Serves 4-6
- 2 large sweet potatoes
- Olive Oil
- 1 tbl kosher salt
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp freshly, cracked pepper
Cut potatoes in half, lengthwise and place flat side down on the cutting board. Starting at one end make 1/2" vertical sliced cuts around the sweet potato so that the whole piece is now cut into 1/2" strips. Set aside and continue with the remaining potato.
Place the slices onto a cookie sheet and drizzle with olive oil (approx 3-4 tbl) until nicely coated. Sprinkle on the spices and seasonings and toss well.
Roast for approximately 15 minutes then toss around so they do not stick and roast for another 25 minutes until browned.