Not in peak season but available almost everywhere, sweet potatoes are still shaking up taste buds around The Cookery this spring. I’ve had a run-in with sweet potatoes in recent weeks, starting with a superb soup at an Austin restaurant. Then a neighbor shared a load of unwanted sweet potatoes. These were beautiful and I couldn’t think of turning them down so I turned them into oven-baked fries. I’ve just sifted through a stack of magazines, mail and, assorted kid homework, and retrieved a recipe for spicy sweet potato soup. It’s all sweet and good to eat.
For your sweet fries:
Clean sweet potatoes and cut into wedges. Dust with olive oil, salt and pepper to your liking, season with herbs. (I roasted these with rosemary.)
Bake 30 minutes at 400 degrees.