Sweet Potato Fries

An Original Recipe by Angela Trentadue
It must have been a good year for growing sweet potatoes because everywhere I look, they are big and beautiful. These fries are pretty easy to make and you can spend some time practicing pretty knife cuts or you can just cut them up and get it done. This recipe includes a little secret of mine that makes the fries turn out just right from the oven.
Place a large cookie sheet in the oven and turn the oven to 400 degrees for preheating.
Cut 1 large sweet potato into 1/4-inch thick fries: begin by peeling the potato and then trimming the pointy ends off. Cut the potato in half cross-wise, then cut each half again lengthwise to make quarters. Working with one quarter at a time, place flat side down on the cutting board and cut lengthwise to create 1/4-inch thick slabs. Stack these slabs on top of each other and cut lengthwise again to create 1/4-inch thick fries. Repeat with the remaining quarters.

Toss all the fries into a large bowl and drizzle with olive oil (about 2-4 tablespoons; the potatoes should be evenly coated and glossy). Sprinkle 2 tsp salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika over the fries and toss well to cover.

Using an oven mitt or hot pad, carefully remove the hot sheet pan from the oven. Pour the fries onto the sheet pan. You should hear them sizzle as they hit the hot pan. Using a spatula or wooden spoon, spread the fries out into a single layer. Be aware that if the fries are too crowded in the pan they will not get crispy.
Bake for 15 minutes.

Using a metal spatula, flip the fries over and bake for 10 minutes more. Remove from oven, sprinkle with a pinch more salt and let cool about 5 minutes. Serve with bbq or hot sauce.