I have no idea what took me so dang long.
Actually, I know exactly why it took me so long.
Every time I tried to get sweet potatoes from the grocery store I ended up coming home with yams. Every. Single. Time. I was getting totally frustrated with myself and didn’t know how I could make that mistake not one time, not two times, but THREE times.
So, this last time I made a conscious effort to make sure I came home with the right thing. I walked straight up to the potato island and stood right in front of the sweet potato sign. There was no way these vegetables were fooling me again. You know the saying. Fool me once, shame on you. Fool me twice, shame on me. Fool me three times, this is totally embarrassing. Fool me four STUPID TIMES. I don’t deserve to be a food blogger anymore.
I wasn’t about to be fooled again. So I scratched off a little piece of the outer skin only to reveal that the inner flesh of this supposed sweet potato was completely WHITE.
Sure enough, I walked over to the yam sign and scratched a little off of that vegetable and the most beautiful bright orange shone though.
So, either my grocery store is on crack, or these are actually yams. I don’t even know what is happening in the world anymore.
I sprinkled these with cinnamon sugar obviously because everything in my life is sprinkled with cinnamon sugar.
I also made a more savory option and used salt and a little cayenne pepper. We dipped those in this copycat Red Robin Campfire Sauce. It. Was. AWESOME.
For these cinnamon sugar sweet potato/yam fry thingies, you need to grab a little caramel and dip it in there. Trust me.
- Sweet potatoes (1 per person)
- 1 tablespoon cornstarch per potato
- 1 tablespoon olive oil per potato
- cinnamon sugar, brown sugar, salt, cayenne pepper, garlic, anything you please!
- Preheat oven to 400° F and line a baking sheet with a silicone baking mat or parchment paper.
- Wash and peel potatoes and cut off the ends. Slice into really thin sticks about 1/4" wide. Place in a large bowl and cover with water and soak for 30 minutes. When done soaking, dry off really well and place in a large dry bowl and toss with cornstarch. Add the olive oil and whatever seasonings you desire and toss again to coat.
- Line sweet potatoes on a baking sheet making sure not to overcrowd them or else they will steam and stay soft, instead of bake and get crispy. Bake for 30 minutes, stopping halfway through to flip the fries. Rotate the pan to ensure even crispiness. Turn off the oven, but keep the fries inside the oven for an additional 30 minutes. Serve immediately afterward.
My little assistant crashes my photo shoots sometimes, but seriously. How do you get mad about that?
I’ll tell you. You don’t.