Baked Sweet Potato Fries

Sweet potato fries are a personal favorite of mine. They're easy, yummy, fast, and can be used as a side dish or a snack; they're pretty versatile. The original seasoning (found here) had a few things I didn't, so I improvised. I also decreased the amount of oregano and thyme because I find they are sometimes a little overpowering. Boiling the fries gives them a soft and fluffy inside, while the egg white helps the outside to crisp up so you don't have soggy and limp fries (ew). Have fun with these, and enjoy!

Seasoning:
2 3/4 T Paprika
1 T Salt
1 1/2 T Garlic Powder
1 T Black Pepper
1 T Chili Powder
1/2 tsp Ground Chipotle
1 T Oregano
1/2 T Thyme

2 Egg Whites
1/2 tsp Olive Oil
5 Sweet Potatoes, peeled and sliced into 1/4 inch wide slices, then 1/4 inch wide strips

Mix spices together and store in an airtight container for up to 6 months.

In a small bowl mix egg white and oil.

Preheat oven to 450 degrees.

Spray two jellyroll pans with non-stick spray or line with parchment. Bring a large pot of water to boil and boil sweet potatoes strips for 5 minutes. Carefully drain, so as to not break the fries. Let rest for about 5 minutes. Transfer fries to a large bowl and pour in egg/oil mixture. Gently toss until fries are coated. Next sprinkle 1 T seasoning over fries. Gently toss again until all fries are coated. Place fries on pan, being careful to not overcrowd the pan. Sprinkle fries with more seasoning, if desired. Bake until tender and golden brown, turning occasionally (about 20-25 minutes). Serve hot--plain, or with favorite dipping sauce.

Mahlzeit!
-Coriaunty