So delicious, so easy, so colorful – even healthy too! The only problem is having enough – and it becomes slightly more labor intensive if you do it in very large quantities. I recommend recruiting/enslaving some scullions. Or volunteering, if you feel very nice.

We’ve made these for everything from summer birthday picnics to Thanksgiving. They’re pretty irresistible. This time I used fancy smoked paprika as a secret upgrade – feel free to play with the seasoning if you like, but this is a good mix.

Sweet Potato “Fries”

• 2 lbs    sweet potatoes
• 3 Tbs    oil
• 1 tsp    paprika
• 1 tsp    ground cumin seed
• 1/2 tsp. chili powder
• 1 tsp    salt

Step 1: Preheat oven to 425°. Peel potatoes and cut into thin wedges. Place in a mixing bowl and drizzle the oil over, then mix thoroughly to coat.

Step 2: Mix together paprika, cumin, chile powder and salt. Sprinkle over potato wedges and mix well.

Step 3: Line a large cookie sheet with foil or waxed paper. Spread wedges in a single layer – if you have  lot, divide into multiple pans. and cook for 25 minutes, turning once halfway through, or until golden and cooked through.

Step 4: Pick up the foil and shake them off into a bowl/platter. Yum! (They’re super good hot, but still delicious room temperature).