Spiced Sweet Potato Steak Fries

As you can tell from Omarian and Frida Khalo's thumbs up we like these fries A LOT!

I made a batch for our Wednesday burger night and they were devoured. No leftovers. The cries of MORE rang out as early as breakfast the next morning and I had to explain how we don't have enough time in the morning to bake sweet potatoes for breakfast...well that may not actually be true but...

Speaking of what's true and what is not true. If you are still confused (I need the reminder every year myself so dont feel bad) about the difference between the so called "yam" and the sweet potato check this page from the library of congress.

For our purposes here we used what is referred to in the USA as a jewel yam or as I often need to refer to them at the market the "orange ones":.

These take about 10 minutes to assemble and 35-35 minutes to bake.

Its pretty simple stuff. Let's ROLL!!!


Preheat oven to 425 degrees (thanks chris!)
3-4 medium sized sweet potatoes
2 TBLS reduced-sodium tamari (water may be substituted for an even lower sodium option)
365 brand Valle del Sol Chili Powder (you may have noticed that this is my go-to spice for almost anything!)

Wash and scrub the potatoes.
Slice in 4 inch sections. Generally this is halving the potatoes unless they are really big or oddly shaped.
Then quarter them lengthwise and cut the quarters in half. Roughly speaking each 4inch section should produce eight fries. 

 Place the potatoes in a larg mixing bowl. Pour tamari (or water) over them and toss to evenly coat.
 Arrange on silpat lined baking sheet with the cut side down.
 sprinkle liberal amounts of chili powder and a restrained amount of cinnamon.
 turn the potatoes over to expose the naked side and sprinkle more spices on.

Cover with foil and bake for 20 minutes.

Remove foil. Flip the potatoes over 4-5 at a time with a spatula and return to the oven without the foil and brown for an additional 10 minutes or to your desire texture,.

Don't be afraid when the come out looking like this. The tamari and spices will burn a bit on the silpat but your taters will be fine.
 Remove carefully with spatula and serve with ketchup, hot sauce, salsa, BBQ sauce, chipotle spiked vegan mayo (tofu based not oil based)  or simply eat out of the pan with no dip. :)

Veronika is a fan as well. Really I had to practically beg her to stop eating them so fast so I could take a picture!
To Your Health,


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