Sweet Potato/Yam Fries
I used to make these all the time for lunch before I got married, just ask my roommates! I've made friends into sweet potato fry lovers and have been asked many times for the recipe. It's so easy, I feel like I'm cheating! You can use a yam or sweet potato for these, I've done both and I actually prefer a sweet potato (which isn't as orange inside). Yams go a little softer. The fries in the photo are from a yam.
1 yam or sweet potato (per person)
Cooking spray or olive oil
(Seasoning salt can be used also, instead of salt, garlic salt, and paprika)
Heat oven to 425º. Scrub potato (or peel if you don't like the peel—yam peels are a little tougher). Cut the potato into fry sizes, depending on the size of your potato and the size you want your fries (I like mine thinner, cause they cook faster and have more flavor). Lay out on a cookie sheet and drizzle with a little olive oil or spray with cooking spray. Stir fries with hands to distribute oil. Sprinkle garlic salt, paprika, pepper, and salt and stir again (be careful not to get too much—it might look like there's not a lot on the fries, but I've over-salted it before, and it's not very good). Bake for 10–15 minutes. Pull out and flip fries with a spatula. Bake for 10–15 more minutes, until starting to brown on sides.
I like to eat these fries with homemade fry sauce (ketchup and mayo mixed, for those of you not from Utah).
I good-sized potato makes a lot of fries, but you can eat them all—sweet potatoes and yams are good for you!