One Hundred Dollars a Month

I’ve fiddled with baked sweet potato fry recipes through the years and have found my favorite way to prepare them. And now I’ve found my absolute favorite way to season them. I’m totally obsessed with Chinese 5 Spice . I want to season everything with it! It’s a perfect blend of flavors and I can’t stop eating it. I need an intervention soon or I might start sprinkling it on pies. Hmmm. I wonder how that’d taste?! See what I mean? Send help now.

Ingredients

3-4 sweet potatoes
1/4 cup olive oil
1 tablespoon sugar
1 tablespoon salt
2 tablespoons Chinese 5 Spice

Directions

Preheat oven to 450 F. Place a baking sheet lined with parchment paper {I use a Silpat} into the oven while it’s preheating. Peel sweet potatoes and cut into wedges. There is no easy way to explain this step because every single sweet potato I’ve ever worked with is a different size/shape/weight. Just peel them the best you can and then cut them until you’re happy with their size. Obviously the smaller you cut them, the faster they’ll cook.

In a large bowl, coat sweet potatoes with the oil and toss to combine. Add remaining ingredients and stir/toss/fold until all potatoes are thoroughly coated.

Remove baking sheet from oven and spread the sweet potatoes out in a single layer. Bake for 30 minutes or until desired crispness, flipping all potatoes over after 15 minutes.