Procrastination Recipe: Sweet Potato Fries

I haven't written in a week. I know, I know. This past weekend one of my college roomies was visiting and between everything going on I had no time to sleep, let alone write. And this week I've been trying to get so much done before I leave for a holiday across the pond. Needless to say, my computer has been seriously neglected.

Last night Molly asked me to come over and use my culinary skills to help her with a post for her own blog Pop.Bop.Shop. The caveat was that we had to use MorningStar Farms veggie burgers (my favorite). We went with sliced apples, cheddar cheese and for a little extra touch sauteed onions on the burgers. Delicious. But I have struggled for years to make decent sweet potato fries and I think I finally perfected it.

Ingredients:
One sweet potato per person (for us, that meant 2)
3 tablespoons veg oil
Salt
Pepper
Spices (optional: I used chili powder and garlic powder but you could also use cumin, cajun spice, etc)

Peel potatoes. Then cut them into thin fry shapes. You can cut them however you like, just try to make them a uniform size so that they all cook evenly. In a bowl or ziplock bag combine potato slices and oil until each fry is lightly coated. If you don't do this thoroughly then the spices will not spread evenly so take your time.

In a small bowl combine whichever spices you want. For our two potatoes I used about a tablespoon of salt, and a half teaspoon of pepper, garlic and chili powder. Mix the spices and then sprinkle about half over the potatoes. Stir (or shake, if you're using a bag) until evenly coated. Then you can decide if you want to use the rest of the spice mixture. We used all of it, but we like lots of flavor.

Spray two cookie sheets with cooking spray so the potatoes will not stick, then evenly spread them out. It's okay if the fries touch but you don't want them overlaying each other. Bake for 15 minutes at 400 degrees F then move the fries around making sure none are stuck to the sheet and bake for another 15 minutes.

Serve and enjoy!

~Stephanie