Tonight I was convinced there was nothing to for dinner in the fridge. I’ve been sick this past week and mostly living on canned soup and homemade frozen yogurt. Deep down I knew we had at least one innocuous set of ingredients lying around but frankly I haven’t felt up to cooking and the thought of eggs and dry toast did little to inspire that urge. Curious about a bag containing 3 purple sweet potatoes I had bought the week before I decided to at least cut them open to see their electric purple interiors, an absolutely beautiful but foreign colour to see on your cutting board. I have found that purple sweet potatoes tend to hold their shape better and are less mushy than baked orange sweet potato fries, they’re also sweeter and denser in texture. I scrubbed the peel really well and cut them up into large matchsticks to save time but the peel also adds a pleasantly chewy sensation to the finished product.
baked sweet potato fries:
(makes 2 generous servings)
3 purple sweet potatoes, scrubbed well and cut into large matchsticks
2 Tbsp. olive oil
1 Tbsp. kosher salt
2 tsp. paprika
2 tsp. cumin
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spread the sweet potato matchsticks in a single layer. Drizzle olive oil evenly and sprinkle with salt, paprika, and cumin. Bake for 30-40 minutes, turning halfway through. Serve alone or with a condiment of your choice.