2 large sweet potatoes, about ¾ pound each
3-4 teaspoons olive oil
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.