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!