Sweet Potato Shoestrings
We bake our shoestring potatoes instead of deep-frying them because after a certain age your stomach starts to protest too much fat. But don't worry. These fries are still crispy and delicious.
1 sweet potato per person
Light olive oil or organic canola oil, as needed
Seasoning: ground cumin, thyme, black pepper, red pepper, and cinnamon* see note
For serving:
Sea salt
Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil; stirring lightly to coat. Generously season them. Note* My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little bit of hot red pepper and cinnamon. No salt (salt before roasting makes them soft). Throw them on a baking sheet. Spread evenly- in one layer. Bake in the upper portion of your oven for about 20 or more minutes- until they are tender, golden and sizzling, slightly crispy around the edges. (Your oven times may vary from mine.) Season with sea salt immediately.
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