This is so easy that it’s almost embarrassing. Ok, no…buying ready-cut sweet potatoes would have been easier, so I guess I did make some effort.
Come to think of it, though, I spent more time trying to figure out the difference between a sweet potato and a yam than I did getting this in the oven. After a nearly exhaustive search, I have come to the conclusion that my time would have been better spent painting my toenails or mowing the lawn. As it turns out, the “yams” that I purchased (in the bag marked YAMS, go fig), are actually orange-fleshed sweet potatoes. True yams are apparently not widely available in North America and the names “sweet potato” and “yam” are used interchangeably. Why? To confuse and bewilder, I can only assume.
Feel free to cut your yams-slash-sweet potatoes into batons, wedges or chunks. I was feeling random last night, so we ended up with chunky batons. They may not have been perfect in appearance, but they were perfectly tasty alongside our fajita veggie burgers.
Chili-Lime-Agave Sweet Potato Fries
2 medium sweet potatoes, peeled and cut as desired
juice of ½ a lime
1 tsp agave nectar
2 cloves garlic, peeled and smashed*
big pinch of ancho chili powder
salt to taste
In a medium mixing bowl, combine lime juice, agave, garlic and chili powder; set aside. Toss (or spritz) cut sweet potatoes with a teensy splash of canola oil, and spread out on a parchment-lined baking sheet. Bake at 400 degrees for 15-20 mins, turning once. Remove sweet potatoes from oven and add to bowl with lime/agave mixture. Toss well to coat (be careful; they’re hot!) and then return to baking sheet, discarding garlic cloves. Bake for an additional 10 mins, watching for burning. (You want them to get a few charred spots, but don’t incinerate them.) Sprinkle with salt and serve hot.
*The garlic cloves should remain fairly intact for easy removal.