Baked Sweet Potato Shoestring Fries
- 1 large sweet potato per person
- drizzle of grapeseed or olive oil
- mineral salt, to taste
- light dusting of cornmeal, optional
- sprinkle of garlic powder, ground chipotle, thyme, cayenne or smoked paprika, to taste and depending on your mood (or any combo you like)
For julienning your sweet potatoes…
Preheat oven to 350 degrees F. (They will be a bit thinner and should be baked at a lower temp but for the same amount of time as if slicing by hand.)
Wash potatoes and remove any unsightly areas. Trim the ends if you like (I usually skip this step). Julienne your sweet potato.
Place on cookie sheet, you may need two, toss with oil, spread in a single layer as much as you can, sprinkle with spices and bake for 15 minutes. Turn sheet around and rotate positions. You can also use a fork and lift the shoestring fries up moving them around a bit. Bake for another 15 – 20 minutes, careful towards the end as they may cook and burn quickly at this point. Keep an eye on them, removing any pieces that are too brown…you may lose some and ending cooking times will greatly depend on your oven. Allow them to cool a few minutes, they will crispen up a bit. Best served right away with choice of condiments.
Feel free to use other spices instead, or in addition too, like garlic powder, nutritional yeast, cumin, chili powder, curry, cinnamon or smoked paprika, etc…as well as other herbs.