Tuesday, April 30th, 2013...2:15 am

Sweet Potato Fries

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Making french fries has become a tradition for our family over the years. Using all kinds of different potatoes with a lot of different spices to change things around has been fun. I have a food processor that has this great attachment that cuts vegetables into long strips that is especially perfect for french fries, so it is very easy to have potatoes ready in a matter of minutes. I have also peeled and chopped potatoes on occasion when I want a different shape and it works just fine. This recipe is our current favorite. The spices are such a great contrast to the sweetness of the potato itself. I make a ton of these to feed my crew of teenagers and one thing that keeps this recipe successful is to lay out the fries on the pan in a single layer. If they are piled up, they just don’t cook as well.

Sweet Potato Fries

4  sweet potatoes, peeled and chopped into fry shape, or processed into thin strips

3 tbsp. olive oil

3 tsp. cumin

2-3 tsp. smoked paprika

salt to taste

Preheat oven to 4oo degrees and line a large cookie sheet with parchment paper. Sometimes it takes two pans. Toss the chopped sweet potatoes with the olive oil and stir to coat evenly. Add the spices and stir well. Adjust the paprika according to how smoky flavored you want your fries as well as the salt, (I don’t use very much salt, but use lots of paprika). Lay them out on the cookie sheet in a single layer and bake for 20 minutes before turning them over for even browning. Cook for another 20 minutes and then turn the oven to broil for about 2 minutes. I would watch closely since every oven varies, but don’t let them burn! Broiling for just the right amount of time makes for the perfect crispy french fry. Eat hot!

 



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