Let me start this post with a sad tale: "Once there was a country girl from Idaho potato country who married a city boy from Utah who was allergic to potatoes. The End." Sad, right? But, I'm happy to announce that I was recently introduced to sweet potato fries! (Is this old news to all of you?) My husband can eat them and they are a hit with the kids, too. And so healthy! Here's what I do:
Sweet Potato Fries
2 sweet potatoes
a splash of olive oil
seasonings to taste (salt/season-all/cinnamon and paprika/whatever floats your boat)
My husband is allergic to a lot of vegetables, but if I peel the skins, he does much better. So I start by peeling the sweet potatoes, although that is totally unnecessary if you like peels on your fries. It's your choice. Then I chop them into fry shape and size, throw them on a cookie sheet and drizzle some olive oil over the top. Then I mix them around to get them all coated with oil before sprinkling seasonings on top. I usually just do salt, but I've also tried cinnamon and paprika, which were also good. Then bake them in a 425 degree oven for 30 minutes or so, turning every 10 minutes or so. And, VOILA! Baked sweet potato fries. We like to use fry sauce on these (mix ketchup and mayo together to taste), but ketchup is also good. These fries can also stand alone without sauce of any kind.
Fries are back on the menu at the Jones household! Yippee!