boone and i have a sweet friend, craig, who was the main staple of our friend group in grad school (and boone's one-time roomie) he moved to ATL from Missouri, and had never, ever, ever in his life tried a sweet potato before moving to the south.
can you imagine?
well, once he tasted this fruit of the earth he fell totally in love, so in love, in fact, that I planned a sweet potato feast for his birthday party our first year that included
sweet potato brazilian stew, casserole with marshmallows, and a sweet potato, spinach and g nut and special sauce dish and, of course, sweet potato fries. it was a hit, although we were all SUPER full by the end.
boone and I've had a couple of sweet potatoes in the kitchen for a few weeks now and wanted to eat them before they went totally bad, so for lunch we made those same fries again (although we've gotten A LOT better at making them since those early days.) they're SO easy and since SP are the super food and these are baked, they're also pretty good for you.
FYI: we heard from our farmer/mayor/gentleman friend ruffin that sweet potato fries have been SO in demand at restaurants and grocery stores these past few years that south delta farmers had orders they couldn't fill. but you don't have to buy yours in the frozen section now. :) read on for the recipe.
easy peasy (baked!) sweet potato fries
What you need:
2 sweet potatoes, peeled (or very heavily washed if you like the skin)
tony chachere's creole seasoning
cookie sheet + parchman paper
What you'll do:
Preheat your oven to 425 degrees. While the oven is preheating, peel and cut your potatoes in half across the horizontal center, then into 1/2" wide sticks. (see below for image)