End of the weekend. A sweet one, full of friends, that left the kitchen a disaster. Everyone’s gone, kids are sleeping, we’re talking in the kitchen. I’m eating sweet potato fries. Cold. Off a cookie sheet.
Casually at first–there are only a few left, it seems easier than putting them away. I absent-mindedly take another, wonder if we could just clean up next weekend instead. (Is that soon?) Then I give the tray my full attention to peel up the last sticky, crispy, sugary bits of sweet potato. No wonder my kids love these.
If your kids don’t get to them first, you’ll be glad to have these roasted sweet potato fries alongside a burger or sandwich of any sort, for an afternoon snack, or topping an untraditional soba or sushi rice bowl. Or maybe, like me, you’ll find yourself eating them cold from the pan as dessert.
Baked Sweet Potato Fries: Cut sweet potatoes into batons of any size. Place on a baking sheet and toss with olive oil and salt. Roast at 450, checking every 10 minutes and turning them as they start to brown. Remove when edges are crisp; smaller fries may be done before larger ones. Total baking time depends on how thickly the sweet potatoes are cut. Serve with ketchup, or maybe a garlicky aioli.