Sweet Potatoes were on sale last week, so I bought one mammoth one and one probably-regular-sized-one-but-looked-like-a-pygmy-version-next-to-the-mammoth-one.
Then they sat on my counter for a few days.
Then I remembered that they should be in a cool, dark place. So I moved them to a cool, dark place
Definition of a "cool, dark place": Somewhere out of line of sight.
So I forgot about them for a few more days.
But that's ok. Because I am now convinved that the reason I forgot about them was so that I'd have time to remember that I wanted to try Kalyn's recipe for baked sweet potato fries.
And then I realized that I didn't have the right spices. So I had to make up my own. My brain finally kicked in, and I actually wrote down what I used people.
That's right people, I'm genius. I wrote down a recipe. I should get a PhD or something.
Baked Sweet Potato Fries
2 pounds sweet potatoes, peeled and cut into wedges
2 Tbsp olive oil
2 Tbsp coriander seeds
1 Tbsp whole cumin
1 Tbsp mustard seeds
1 tsp celery salt
1 tsp Kosher salt, plus more to taste
In a spice grinder, combine coriander, cumin, mustard, and celery salt and grind until...ground. Stir in 1 tsp kosher salt. Divide in half.
Toss potato wedges with olive oil until coated. Sprinkle 1/4 of spice blend over vegetables and toss. Sprinkle another 1/4 of the spice blend over it and toss some more. Tossing is fun.
Spray cookie sheet with non-stick spray (I used the olive oil flavored kind). Spread wedges on sheet, and bake for 35-45 minutes, turning every 10-15 minutes or so.
Sprinkle fries with kosher salt to taste. Feel free to sprinkle the remaining spice blend on them, too - or save for more fries later.
Notes: I know that the pre-ground spices would work just as well, I just don't have a clue how to translate the whole stuff into ground terms. These were so good, though - as in, can't-stop-eating-them good, that I hope - nay, I beg - you to try them.