Sweet Potato Fries

I have to admit that at first I thought sweet potato fries might be too basic to warrant a post of their own. But, after finding out last week that several of my acquaintances had never even thought of making the simple sweet and savory fries from scratch, I quickly reconsidered. These are the perfect thing to dip in your Chipotle & Date Chutney! And, since my version is actually made in the oven, they're slightly healthier than your standard freezer section variety. One large sweet potato makes a substantial side dish for two.

Sweet Potato Fries

1 Large Sweet Potato

1 T Vegetable Oil

Kosher Salt

Freshly Ground Pepper

Preheat the oven to 400 degrees. While the oven is preheating, peel the sweet potato and slice off the sides and ends to form a square (you do not have to cut off these curved parts, or peel the potato for that matter, but remember that the more evenly sized your fries are, the less likely they are to burn). Cut the squared-off potato lengthwise to form sticks as long as the potato and about 1/2 inch square in thickness. Put the oil in the bottom of a medium-sized bowl and add the potato, tossing to coat each stick with the oil. By this time, the oven should be up to temperature. Place an empty baking sheet in the oven and allow it to heat for about 15 minutes, while the potatoes absorb the oil. After 15 minutes, remove the baking sheet from the oven (don't forget to use oven mitts!), and place the potatoes on the sheet in one layer. Sprinkle generously with salt and pepper. Place the baking sheet in the oven for about 20 minutes, then flip the potatoes with a spatula and bake for another 20 minutes. Make sure you watch them while they are baking because the high sugar content can make them prone to burn! The fries are done when they are crisp, separate from the pan easily, and are beginning to look like they are edged with brown sugar.