-at least two sweet potatoes (look for long slender ones)
-salt and pepper
-Peel the sweet potatoes and then slice into your desired fry shape. I like them to be thin, but whichever way you go, try to make them all about the same size.
-Place the fries in a pot and cover with cold water. Bring to a boil, and allow to boil for about five minutes. The potatoes should be sturdy, but able to be pierced with the tip of a paring knife.
-Drain and place on a cutting board or plate in a single layer. Pat dry with paper towels.
-Meanwhile, have then oven pre-heating to 450 degrees. Oil a baking sheet with olive oil as you would oil a frying pan for an egg. When you start to drain the fries (above) slip the baking sheet into the oven. Let the sheet heat up for about five minutes.
-When ready, remove the baking sheet from the oven, tip the dry fries onto the sheet (you should hear a satisfying hissss), toss with ~1 tablespoon of olive oil (depends on how many you are making - you do not want to over-do it on the oil), and sprinkle generously with salt and sparingly with pepper.
-Roast for twenty-five minutes in a single-layer, tossing at the ~10 and ~20 minute mark.
-Remove from the oven and enjoy plain or with your choice of topping.
So they're a little more time consuming, but the crispy texture that results is well worth the extra effort. I served mine with a chipotle ranch dressing and some apples.
Looks like a pretty good Friday night if you ask me! Enjoy. :) xx