What's Tasty 'Round Here? Sweet Potato Fries

Why are sweet potatoes, and especially sweet potato fries, so popular now? Because they're packed with nutrients? Because here in North Carolina they're the State Vegetable? Because they're almost foolproof for busy cooks? No, the reason is probably because they're delicious.

And here's an easy way to serve them at home. This baked version will not have the crunch of deep-fried fries, but it's really yummy and healthy, too. If you've tried baking sweet potatoes cut into the normal french fry shape, you know they're a bit tricky to flip - and if you don't flip they only brown on one side. Here's a better shape - cut the potato into rounds (about 1/2" thick). Toss them with a little olive oil, salt, pepper and some spices - last night I used cumin and cayenne pepper but fresh rosemary is also great. (It really only takes a small amount of oil - they don't have to be totally coated, in fact, they're better if not completed coated.)

Bake for 15-20 minutes at 425 - turning once as they brown. As is true with all baked items, the more you spread them out the crunchier/browner they will be. I usually bake them on a cookie sheet (i.e., flat, rimless). Enjoy!