Baked Sweeeet Potato Fries

Do I have some extra "e"s in there, why yes, yes I do.  And guess what, it's on purpose because they are SWEET!  And guess what else, they are good for you!  It's almost wrong really, that something so good can be good for you.  Let's consider it a blessing.

So how do we make these bad boys?  That's easy too!  It's almost too much.  All of you that just fainted from this overwhelming news....I'll give you a moment to regain your composure.

Okay.  What you don't know is that I didn't give you a moment, but this isn't going anywhere so I didn't really need to. (They are pictured here with roasted chicken and corn bread stuffing)

Slice the ends of a sweet potato, then cut it half.  Cut the halves into quater inch thick strip (like a steak fry).  Preheat the oven to 425.  Drizzle the sweet potatoes with a light coating of olive oil.  Sprinkle with 1 tablespoon of nutmet, 1 tablespoon of cinnamon, 1/2 tablespoon of cayenne pepper, then salt and pepper.  (You can adjust the spices to your own liking).  Toss the sweet potatoes so they are evenly coated and put on a baking sheet.

Now, this is very important.  How do I know this?  Because I didn't do this and ended up with a soggy mess.  Place them on a baking sheet with plenty of space around each one.  If you are making a large batch, use two baking sheets (of 17 if you have a super big oven). 

Bake for about 35 minutes turning at least once.  (they should be cooked through and have a light crust on them).

I like to serve them with ketchup mixed with honey! 

These are mighty tasty I tell you, mighty...wait...sweeeet!!