Sweet Potato Fries!

I find myself making these often.  I used to literally HATE sweet potatoes.  I am still not 100% sure whether I could eat the mashed mush variety but these are really EASY and SUPER GOOD!

One reason I wanted to post this was because this very evening my friend texted me to ask where I buy my sweet potato fries.  I texted back "I make them, silly girl."  Of course.  It's really not that hard or time-consuming.  Here's how I go about it--->

1.  Peel the potato.  I usually only need one if it's a biggun', but tonight I'm ravenous, so I'm peeling two.

2.  Cut them up into whatever fry shape you like.  They're appealing to cut into.  Crisp and probably my favorite color ever.  Nice.  

3.  I throw the fries into a big bowl and drizzle a little oil on to them.  I change up the oils that I use.  Olive oil is my least favorite to use (you would know this if you read the post 'Bathing in Olive Oil is Gross') but at the moment I'm out of grapeseed oil. 

4.  Sprinkle whatever seasoning you like.  It could be just salt & pepper, or your favorite blend.  My favorite happens to be this Cookie's Flavor Enhancer.  First, I love the vagueness of the name.  Second, it says all over it that it contains 'NO MSG!'  I didn't know it was that big of a threat!  I just think it tastes good.  So much so that we bought a gigantic jug-tub of it at the State Fair.  It should last a little while.

5.  Oven to around 450.  I bake them for at least 30 minutes.  They do take awhile, but the great difference between these and regular white potato fries is that you don't have to par-cook the sweet potatoes first.  Have you ever tried baking a raw white potato?  It does not work.  These are brilliant in that you just peel and bake.  You never have to try to handle them when they're piping hot, etc.    

6.  I go in there and stir them around once or twice until they're done.  

In other words, until they look done and then I eat one to make sure.  

These are delicious and much cheaper than the bag version.  

They aren't "crispy" but they could be if you fried them.  

The point being I guess is that the sweet potato fry is not too far removed from the sweet potato itself.   

Easy.