Baked Sweet Potato Fries With Creole Seasonings

Winter may be long gone but I am not ready to give up on Winter vegetables -- especially Sweet Potato and Pumpkin. This past winter I have been eating more than my fair share of sweet potatoes in one or the other form -- as a curry, a stuffing for a curried bun, a muffin or even in a lasagna "Chatti Pathiri". I never get tired of this versatile veggie that is a nutritional powder house with so many anti-inflammatory and anti-oxidant properties that any one of the health site would tell you about. I had this with "Beet Burgers" that I had posted a couple of weeks ago.
The "seasonings combo" for this fry is my very own and if you like the sweet and savory taste, like me, then this recipe is for you. The heat comes from the Creole Seasonings as well the Cracked Pepper. Add more or less of it as you see fit.

Ingredients:

• 3 Small Sweet Potatoes
• 1 Tbsp Konriko MSG free Creole Seasoning
• 1 Tsp Cumin Seeds, toasted
• 1/4 Tsp Cracked Pepper
• 3-4 Garlic Cloves, roughly smashed with skin
• 2 to 3 Tbsp Olive Oil
• Salt as needed (very little since the Creole Seasonings have salt in it as well)
• 1 Tsp Vegetable Oil for greasing the Baking Sheet

Tool:

• Large Plastic Bag
• Oven-safe baking sheet

Procedure:

• Peel the Sweet Potatoes, cut them into thick sticks and soak them in warm water for 10 minutes. This helps remove some of the starch and makes them crispy.

• Mix all the other ingredients in a bowl.

• Drain the sweet potatoes and completely dry them in a kitchen towel.

• Move the Sweet Potatoes into a plastic bag along with the mixed seasonings and give it a good shake so the sticks are coated with seasonings.

• Line the baking sheet with aluminum foil, grease with vegetable oil and arrange the sticks in a single layer without over-crowding. Over-crowding makes the fries soggy.

• Bake at 425 degrees F for "approximately" 22-25 minutes. It all depends on the thickness of the sticks.Keep a close eye once you start seeing the tips of the fries getting browned

• Serve it with any burger or slider of choice. I had this with "Beet Sliders on Homemade Slider Buns"

Serves 3.
Enjoy!