Baked Sweet Potato Fries

These were a yummy side dish, easy and quick. Even Phin ate them (under duress) and agreed that they were yummy. I can never get my french fries as crispy as I want them in the oven, so next time I make fries (of any kind), I'm going to try this: bake the fries on a cookie cooling rack over the rimmed baking sheet. I read somewhere that this helps them cook up crispier. Also, I might try a bit less cumin next time I do these (it's just not my favorite flavor, but Caleb didn't mind it).

This, too, is from Mel's Kitchen Cafe.

*Note: the purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. Combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. Preheating the baking sheets also helps the outer edges get a nice little crunch.

*Serves 6 as a side dish

3 large sweet potatoes or yams

3 tablespoons olive oil

1 tablespoon granulated sugar

1 tablespoon kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon dried oregano

Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.

Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don't get too soggy while they bake.

Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.