The general rule is that we don't recycle recipes. It forces us to try new ingredients and methods, and there is something thrilling about not knowing how a meal will turn out. As we love to say: "It could be good, it could be sick."
That said, sweet potato fries are the exception to the rule. We make them year-round, for groups and for ourselves, for dinner and for snack. They have enough flavor to stand alone, but swiping them through ketchup is also delicious. I found these sweet potatoes at an on-campus farmer's market, and couldn't resist.
Ingredients:
4 sweet potatoes
1 tbsp olive oil (I like less, but depending on the potato size, you could add a touch more)
1 1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
Instructions:
Preheat the oven to 400. Slice the sweet potatoes into fry-shaped wedges. Basically, cut the potato in half lengthwise and then do it again to each half. Then cut these pieces into strips. Put them in a bowl, and add all of the other ingredients. Mix it all together. Put the potatoes on a baking sheet and roast them in the oven for about 25-30 minutes, until they are soft yet slightly crispy.
Note: The measurements of the spices can be adjusted to taste.
