This Week’s Recipe: Welcome Home Sweet Potato Fries

This recipe welcomes Kim “back to the office” from her trip. Our weekly business lunches at Longevity Restaurant used to habitually include the sweet potato fries. Now that Longevity has closed, here’s an even healthier version -- sweet potato fries that are baked instead of fried -- to satisfy the craving.

Preheat oven to 400 degrees.

Slice sweet potatoes into whatever size fries you prefer.

Mix in bowl with at least 1Tbsp. canola oil per potato and optional spices, such as cumin, cinnamon, chili powder. (In order to get the “fried” texture, coat the wedges thoroughly with oil without drowning them).

Put potatoes on baking sheet. (I line the baking sheet with parchment paper to prevent sticking as well as mess).

Bake until crispy, turning potatoes once. Baking time is approximately 30 minutes, but will vary according to the size of wedges and desired crispness (so watch closely).

While the potatoes are cooking, grate ¼ tsp. lime rind per potato. Mix with salt and optional cilantro. Sprinkle over “fries” after they are removed from the oven and serve.