I am certain I have waxed poetic about my fondness for sweet potatoes in the past. So I will keep such pronouncements of undying affection to a minimum in this post.
And yet, sweet potato fries...these may be the ultimate snack food.
adapted from Cookie + Kate
1 extra large sweet potato or 2 small
2 tsp corn starch
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp granulated garlic
1/4 tsp cumin
1 Tbsp olive oil.
Preheat the oven to 450
Peel the sweet potato(es) and slice into even match sticks, about 3/8-inch squared and 5 to 8 inches long. Place the fries in a gallon-sized zip top bag. Sprinkle with corn starch, salt, spices and oil. Seal the bag and toss to coat.
Arrange the fries in a single layer on a parchment lined baking sheet. Bake for 15 minutes. Flip the fries over and bake for an additional 15 to 20 minutes or until crisp around the edges. Thicker cut fries may need a little more time.
Serve hot with aioli or your favorite dipping sauce.