With just a hint of sweetness, sweet potatoes make marvelous fries. Sweet potatoes also store well at room temperature so they are easy to keep on hand. By roasting the "fries" in the oven there is no mess or lingering odor in the air from frying. These tasty morsels can turn anyone into a sweet potato lover!
Begin by preheating the oven to 425 degrees. Then wash, dry and cut two un-peeled sweet potatoes into 1/2" to 1/4" strips. Choose a size and be consistent. The thinner the strips are, the quicker they will cook.
Toss the potatoes in olive oil along with minced sage and freshly ground black pepper.
Roast the potatoes for 15 -20 minutes until you start to see some browning. Toss and return to oven for 15-20 minutes more.
Be sure to check the fries often and remove them when they are crispy and browned to your liking. Once they begin to color the remaining fries will quickly follow suit. Sprinkle with sea salt and serve.
You may notice the addition of green among my fries. This is kale that I added during the last half of the cooking time. It complements the sweet potatoes nicely and adds another pop of color. If you would like to add this to your fries start by removing the stems from 2-3 leaves of washed* kale and then chop it into roughly 1" or smaller pieces. Lightly drizzle the kale with olive oil and toss to distribute.
Midway through cooking, push the fries to one side of your pan and spread the kale on the other half. The kale will be crispy when the fries are done and you can combine before salting.
*In order for the kale to crisp it must be dry so after washing, pat dry to remove as much moisture as possible.