2 large sweet potatoes, about ¾ pound each
3-4 teaspoons olive oil
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Salt and pepper or other seasoning
Heat the oven to 425 degrees (for softer fries) or 500 degrees (for crispy).
Scrub the potatoes well and dry them with a paper towel. Using a sharp chef's knife, cut the unpeeled potatoes in half (lengthwise), then into quarters and then into strips. Place in a large bowl. Drizzle with 3 teaspoons oil and toss to coat well. Add additional oil only as needed. Spread onto a baking sheet in a single layer.
Roast for 30 minutes, turning once halfway through. Remove from oven and season as desired, or pass seasonings at the table. Serve immediately.
Serves four, generously.
Cook's note: For seasoning, try one or a combination of: salt, pepper, cumin, cinnamon, brown sugar, chili powder, Chinese five-spice powder or apple pie or pumpkin pie spice.
Nutrition values per serving (plain with oil only): 207 calories, 4 g fat (trace saturated), 42 g carbohydrates, 6 g fiber, 2 g protein, 0 cholesterol, 14 mg sodium.