You know what I love about spring? Yard sales.
Now you may be thinking this is completely old-ladyish of me. And that may be true. But it may also just be really smart/cool of me, too.
I remember going to yard sales with my grandma when I was a kid. I loved it. I would scour the tables full of musty clothes, one by one, until I found the perfect treasure. I still remember my first purchase from when I was five or six years old. It was a jean mini skirt that I got for fifty cents. That’s right, just two quarters, people.
I’ve always loved good deals.
Want a good snack deal? How about baked sweet potato fries?
All of these fries came from one big sweet potato. Yum.
This recipe comes from Joy the Baker, who I pretty much trust with my food life. As soon as I saw these, I knew I had to make them.
This was the first time I made any type of fries, and they turned out great. Tasted delicious. Easy prep work. Win win.
The hardest part is thinly slicing the sweet potatoes, which are awfully difficult to slice. I recommend an extremely thick knife and a strong arm. Be careful!
Slice lengthwise in 1/3-inch thick slices.
Cut slices vertically to make…you guessed it…fries!
What do you love about spring?
Baked Sweet Potato Fries
Makes 2 servings
1 sweet potato or yam
1 tablespoon olive oil
1 egg white
1 teaspoon sea salt, divided
Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper.
Peel the sweet potato. Using a sharp, sturdy knife, arrange the sweet potato lengthwise and slice into 1/3-inch thick slices. Now cut the slices vertically into fries.
Arrange the fries in a single layer on the cookie sheet. Toss with 1 tablespoon olive oil.
Beat the egg white until white and foamy. Pour over the fries, and toss to coat. Sprinkle the fries with 1/2 teaspoon sea salt.
Bake for about 40 minutes or until crispy on the edges. Sprinkle with remaining sea salt. Serve immediately.
Adapted from Joy the Baker