Sweet Potato Fries
**I use two kinds of sweet potatoes; the gold ones, and the ones that are orange on the inside, to give it a nice color variety. The recipe is a little spicy, but gives you an all-round perfect balance of sweet, salty, spicy, and savory!
3 lbs. of peeled sweet potatoes (they shrink when they are cooked-so 3 pounds isn’t too much)-plus they reheat in a toaster oven perfectly.
¼ cup Olive oil
Penzey’s Spices “Arizona” blend (Salt free) **This is a little spicy-and contains some smoke flavor. If you don’t have this, you can substitute for the ingredients below:
1/8 cup Hungarian Paprika
1 tsp. cayenne Pepper
¼ teaspoon chili powder
Pre-heat oven to 375. Cut potatoes into finger size & thickness slices. Toss in a large sealable zip lock bag in Olive oil, adding your other seasonings. Mix well. Place on a well-greased (with olive oil) cookie sheet (preffereably with side-makes it easier to mix), and bake for 1 hour. Turn sweet potatoes over gently with a spatula every 15 or so minutes. They will get soft before they get crispy. Once they are cooked & appear soft-increase temperature to 400-410. Cook for another 30 or so minutes, or until crispy. It’s important to closely monitor & continue to turn the fries during this time, as they can easily burn. I usually serve with a side of Ranch dressing, and carrot and celery sticks.