Cook’s Notes: Sweet potato fries, baked in the oven, are a wonderful alternative to the traditional french fry. These have a spice blend that makes them addictive. For a fast dinner, serve these with rotisserie chicken and a tossed green salad. Leftover sweet potato fries are good in burritos with black beans.
1.5 lbs (2 to 3 medium) sweet potatoes, peeled
1 T olive oil
1 tsp Faith’s Special Spice Mix or mild chili powder
1/2 tsp salt
1/4 tsp Penzeys Pasta Sprinkle or dried thyme
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1/8 tsp Garlic Garni (or garlic powder)
Optional: 6 whole unpeeled garlic cloves
Heat oven to 450°F. Line a baking sheet with parchment paper (or coat the sheet with cooking spray).
Cut sweet potatoes in half crosswise, then cut into 1/2-inch wedges.
Drizzle oil over the potatoes. Sprinkle with the spices. (You could also blend together the oil and spices and add at once to the potato pieces.)
Toss to coat the potatoes (and optional garlic cloves) with the oil and spices.
Spread the potatoes in one layer on the baking sheet.
Bake 25 minutes or until tender. Optional: turn potatoes once during cooking so all sides get browned.
Potato Party Rounds: Slice sweet potatoes into 3/4-inch thick slices. Toss to coat with oil and spices. Top each round with 1/2 tsp herbed cheese. Return to oven and bake 5 minutes until heated through.
Sources: Modified and combined recipes from several sources, including Cooking Light magazine, Cooking with Faith by Faith Ford, and South Beach Diet Parties and Holidays Cookbook by Arthur Agatston