Serves 4, as a side dish
· 2 medium sweet potatoes
· 2 teaspoons cornstarch
· 2 tablespoons olive oil
· 1/2 teaspoon chili powder (or curry powder, or herbes de provence, deepening on your mood)
· 2 tablespoons bread crumbs
· 2 tablespoons brown sugar
· non-stick cooking spray
· coarse sea salt, to taste
1. Peel the sweet potatoes and cut them into fries that are 1/2″ thick. Fill a large bowl with cold water, add the sweet potatoes, and let soak for at least 1 hour. Drain the water out of the bowl, rinse the fries once more with cold water, then drain thoroughly. Pat dry with a towel.
2. Preheat oven to 450 degrees, and line a baking sheet with foil. Spray with nonstick cooking spray.
3. Add the cornstarch to a gallon-sized zip top bag, then add the sweet potato fries and shake the bag around to lightly coat the fries in cornstarch. You just want the very lightest coating — avoid letting any clumps stick to the fries.
4. Pour the fries into a large bowl, drizzle the olive oil over, then sprinkle on the brown sugar, bread crumbs and chili powder (or whatever seasoning you’re using.) Use your hands to mix everything together thoroughly, then pour the fries onto the baking sheet and spread into a single even layer, preferably with the fries not touching each other. If they’re too crowded, put some of the fries on a second foil-lined baking sheet.
5. Place the baking sheet on an oven rack in the lower third of the oven, then let bake for 15 minutes. Remove fries from oven and use a spatula to toss everything around. Spread out in a single even layer again, then bake for another 15 minutes until fries are golden brown.
6. Turn off the oven, open the door partially, and allow the fries to rest and crisp up for 5 – 10 minutes. Remove from oven, sprinkle liberally with sea salt, and eat!