I am sitting on my couch, asking myself what possessed me to turn on my oven to 450 degrees in May while my building is still supplying heat? Was it a desire to rush the season, and face the fact that I probably won't be able to make it all summer without buying an air-conditioner? No, maybe it was a desperate attempt to make use of these last few cool nights (it's in the 50's tonight) to convince myself that this type of cooking is still de rigueur. I mean, it's not summer. Yet.
Or maybe it was the magical power of a certain orange-skinned, funny-shaped, super-food had over me. Oh, sweet potato, oh sweet love of mine.
No, seriously, have you ever eaten a bad sweet potato dish? Probably not. Whether it's prepared in a sweet or savory manner, on a Thanksgiving menu, or in late Spring, this is one vegetable that I have always considered more closely aligned to treats and dessert than vegetables and super-foods. Which, brings me back to why I thought it not strange that instead of baking tonight, I made some sweet potato fries. The smell of sweet potatoes roasting in the oven fills your home with sweet smells just as baking would. The bubbling and crispy edges are just as difficult to resist as any batch of fried goodies would be. And one bite...one bite takes you away to that...we'll you'll have to try it for yourself.
Super Sweet Potato Fries
These really could go with any meal, but they also make a great snack to eat while watching late-night TV, if you made them in place of cookies, like I did.
Take 2-3 sweet potatoes (more if you're feeding a crowd) and peel them and slice them into equal size fries. Throw them on a rimmed baking sheet and toss with olive oil, kosher salt and pepper. Roast at 450 degrees Fahrenheit covered for 15 minutes, and then flip them and roast for an additional 30 minutes, flipping one more time. When they appear crunchy (them will get a bit more crunchy once out of the oven) toss with your choice of sweet or savory seasonings.
Sweet: cinnamon sugar and/or maple syrup;
Savory: Minced garlic (1-2 cloves) and your choice or chopped parsley or cilantro (see blurry photo below).