Yam Fries with Chipotle Sauce

Ingredients

2 pounds sweet potatoes (about 2 medium-large or 3 medium)
1 tablespoon cornstarch
½ teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven

Line two large, rimmed baking sheets with parchment paper.

Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.

Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).

Bake for 20 minutes, then flip the fries so they can cook on all sides.

Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).

Bake for 10 to 18 more minutes, or until the fries are crispy.

You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture.

Chipotle Sauce