2-3 large sweet potatoes, peeled, sliced 1/2 thick rounds
cooking spray
1/2 cup maple syrup
2 TB molasses
1/2 tsp five spice powder
1/2 tsp chili powder
1/8 cayenne
Salt & pepper
Preheat oven to 425°
Place potato rounds in large bowl and coat lightly with oil. Salt and pepper to taste. Mix seasonings thoroughly, then add syrup and molasses. Marinating them ahead of time is great.
Cover baking sheet with wax paper to prevent sticking. Place rounds on sheet, being careful not to crowd (overcrowding leads to steamed potatoes). It's best to bake similar sized rounds per batch to prevent burning.
Bake 15 mins, then flip and continue baking another 10 mins. Place in broiler for 1-2 mins per side, for crispier fries. Serve hot.
(Sweet potato fries are trickier than you may expect. It's hard to get them crispy without deep-frying them. Also, you can cut them into strips if that's what you prefer, but I've found that it's harder to get them to cook uniformly this way, and much harder to flip. You can also do wedges. Adjust baking times accordingly.
I also recommend playing around with the seasonings until you find one that suits your tastes.)
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