Baked sweet potato "fries"

Tonight, I made the sweet potato "fries" I mentioned in the previous turkey cheeseburger recipe post. These fries are another staple in the dinner rotation at our house. It's another one of Ina Garten's recipes, from the same cookbook as the blueberry streusel muffins. They are so simple and quick to make. I usually peel and cut the potatoes while Little H is playing or taking his afternoon nap. I put them in a large ziploc bag, and later (right before baking them) I add the olive oil and other ingredients and shake it all up in the bag so the potatoes are evenly coated. Then I put them on a sheet pan covered in aluminum foil (easy cleanup) and some cooking spray (to prevent them from sticking), then pop them in the oven. I love that they're baked and not fried. So you can enjoy them without the guilt!

The only thing I struggle with in this recipe is cutting the sweet potatoes to the right size and shape. In the picture in her cookbook, they look more like the shape of typical fries; whereas mine tend to look more rectangular (see photo below... I have to admit, the fries are looking a little sad in that picture). I think the sweet potatoes I've been using are too big, so when I try to cut them into smaller "spears" this is inevitably what happens. Luckily, their shape doesn't affect the taste... always delicious. A perfect side for all kinds of burgers and sandwiches.
Baked Sweet Potato "Fries" (from Ina Garten's Back to Basics: Fabulous Flavors from Simple Ingredients)
Serves 4

Ingredients:

• 2 medium sweet potatoes, peeled
• 2 tablespoons good olive oil
• 1 tablespoon light brown sugar
• 1/2 teaspoon kosher salt, plus extra for sprinkling
• 1/2 teaspoon freshly ground black pepper

Directions:

• Preheat the oven to 450 degrees.
• Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer.
• Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.
• Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
  

Enjoy!