I intended to follow ZestyCook’s recipe for sweet potato fries tonight, but I didn’t read it all the way through this morning, and didn’t leave myself enough time to soak the potatoes. Instead, I improvised.
When I think of sweet potato fries, I think of Luna Grill & Diner in Washington, DC (I lived nearby there more than a decade ago!). They serve their hot sweet potato fries with cool sour cream, and if that is not a divine combination I don’t know what is. I don’t recall anything particularly special about the preparation of the fries, just that they were a reason to head to Luna.
Tonight I cut up just one sweet potato from my CSA, and it yielded an entire toaster oven full of fries. This single spud was 9 inches long, and 9 inches in diameter at its widest point. Huge! It’s also a relatively pale potato as far as the sweets I usually see — a light orange rather than deep and golden.
I peeled the sweet potato and cut it into large wedges, then tossed the pieces with a drizzle of olive oil, some fine-grain sea salt, and a little cinnamon. They went into a toaster oven at 425° for 30 minutes, and I turned them twice while they cooked.
I thought they were tasty (and even had a slightly crunchy exterior), but the boys wouldn’t touch them. If I hadn’t needed to get dinner on the table, I might have baked them for another 5-10 minutes to really develop a crust on the outside. And next time, I’ll remember to buy some sour cream for dipping.