With all of the sweet potato recipes that we like to cook, we’ve had yet to make sweet potato fries.  So last week I had some friends over to test my oven-baked version of this dish.

Sweet potatoes peeled and cut

Per tray:

Enough Peeled and sliced sweet potatoes to cover tray without touching each other

¾ teaspoon salt

¾ teaspoon cumin

Black pepper

Enough olive oil to completely cover potatoes thoroughly

On the sheet and ready for the oven

Preheat oven to 425-450 (depending on oven)

Peel sweet potatoes and cut into ½ inch wide fries

Add enough olive oil to completely coat the fries without drenching them

Add salt, cumin and black pepper

Lay fries out on sheet so that they fill the pan without touching

Bake 15 minutes on bottom shelf

Flip potatoes and bake 10 more minutes

Out of the oven and into the mouth

Note:  After the first batch I switched from a metal cookie sheet to a glass pan.  With the glass the fries didn’t get quite as crispy, but none of them got blackened on the edges either.

These fries were good by themselves, but I also served them with two sauces.  I made a chipotle mayo that much to the surprise of my guests contained chipotle and mayo.  I also made a cilantro-lime yogurt sauce.

1 cup plain yogurt

Chopped cilantro

Juice of two or three small limes

One chopped hot pepper (like Serrano)

Throw all the ingredients in a blender.  That’s it.