In my searching for rice and potato alternatives, I stumbled upon this blog, and while her focus is gluten-free she has some amazing recipes. One such recipe is for Sweet Potato Shoestring Fries. Now, I've always loved sweet potato fries -- love just about anything I can cook up with yams (sweet potatoes) -- the boys are another story. It's only been in the last year that Ian and Robbie would even touch a baked yam. Cam and Alex will only eat the candied version at Thanksgiving or Christmas and that's a stretch most years. But I have to find new options to old favorites.
I cut the yams in half then in 1/4 inch strips which I then cut into 1/2 inch widths so I ended up with most being 3"x1/2"x1/4" -- slightly bigger than what I consider shoestring.
(recipe also called for Thyme but wouldn't you know it, I was out)
For my two large yams, I used about 1 teaspoon of each the cinnamon and cumin and about 1/4 teaspoon of pepper.
Put sliced yams in a bowl, toss with a drizzle of olive oil, and sprinkle with the spice mixture, tossing to coat.
Line baking sheet with parchment paper and lay fries in a single layer. Cook at 400 for 20 to 25 minutes or till fork tender. Sprinkle with salt.
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