Tommy's Sweet Potato Fries

Since moving down south (Florida) from out west (Utah) our family has been able to eat and enjoy food previously unknown to us, gator tail comes to mind, as does collard greens and black eyed peas. One of the foods that I've enjoyed the most is the sweet potato. Most of us have some variation of sweet potato casserole on Thanksgiving, but down here people eat them on a regular basis.  It took my oldest son Tommy going away to college to introduce me to homemade sweet potato fries. He came home this last spring break and made them for us and I loved the sweet and salty taste. They are cheap to make for a starving college student and his vegetarian girlfriend thinks they are the bomb-diggity! I like to bake mine since that is the healthier version, Tommy likes to pan fry his.

Ingredients
2 large sweet potatoes, peeled and thinly sliced
olive oil
2 tablespoons sea salt
2 teaspoons rosemary

Baking directions
Preheat oven to 400. Wash and peel sweet potatoes, cut into long thin strips, about 1/4 inch thick and place into a bowl. Pour enough olive oil over potatoes to lightly coat them.  Place oiled potato slices on either a baking stone or parchment covered cookie sheet. Mix salt and rosemary together and liberally sprinkle over fries. Don't use all of the salt mixture at this point. Bake for 15 minutes and turn fries over and bake for another 10. Taste fries and see if they need any more seasoning. Serve hot.

Frying Directions
Preheat fryer to 350 degrees. Wash and peel sweet potatoes, cut into long thin strips, about 1/4 inch thick and place into a bowl. Place in oil and fry for about 5 minutes until golden brown.  Remove from oil and drain. Sprinkle liberally with sea salt and rosemary mixture.

Peel sweet potato

Cut into slices

Mix the sea salt and rosemary in a bowl

Pour olive oil over fries

Add seasoning

Spread out on baking sheet, trying to not let them touch

Dip in your favorite sauce, mine is ketchup.

Enjoy!