Sweet Potato French Fries

            I love to eat sweet potatoes.  As a little girl I always loved Thanksgiving and Christmas because mom prepared my favorite dish, sweet potatoes.  After I got married, my husband’s brother Jim once made the best maple and pecan sweet potatoes for Christmas.  I loved every bite but was disappointed when I learned he cooked from the hip and could not remember how he threw it together.  I anticipated a repeat every year at moms, but too bad, it did not return.  This is one reason why keeping a record as I cook became important to me.  No one can repeat a great dish if all the ingredients and quantities are not logged for future use.  While living in Germany I discovered how to make sweet potato French fries, and since then they’ve become a popular dinner time treat that graces our table in the colder months of the year.

Sweet Potato French Fries

Wash sweet potatoes and remove the skins.  Wash once more to make sure all the dirt is gone.  Slice potatoes lengthwise, lay flat on the table and make ¼ to ½ length wise slices, forming the fries.  Place all of the cut pieces into a large bowl; add olive oil, sea salt and rosemary seasoning or Italian seasoning.  Shake bowl so that all the pieces are covered with the mixture.  Now add Parmesan cheese and shake or mix again.  Lay flat on a cookie sheet and cook on 350. They cook at different rates, so check on them after 15 minutes to see it the bottom is golden brown.  When it is, turn and cook until the other side is finished.  When done serve with Middle Eastern yogurt, ranch dressing or sour cream.