If it’s possible for you to believe, I had never eaten sweet potatoes until August 1st. What’s harder for me to believe is that I’d never eaten the fabulous potato created by a Texas A&M professor! :) Nonetheless, so far I at least know I like them in baked french fry form. I have yet to try them any other way.
The following day, I decided to make some at home to go alongside our Mexican Turkey Burgers. This recipe was perfect! I should say that I should have sliced these potatoes into a smaller fry; I think they would have cooked better.
1 lb peeled sweet potatoes cut into 1/4" match-sticks
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper
*you want 1 lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.
Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.
Arrange sweet potatoes in a single layer so that pieces are not touching each other. Bake at 425° for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.