Oven Roasted Sweet Potato "Fries"

These are pretty much old school now, but sometimes I forget how easy and quick they are to prepare. With all those Easter hams out there, these would make a great accompaniment with ham sandwiches. Sweet potato fries, when prepared in the oven, will brown nicely, but are never as crisp as traditional deep fat fried foods. But, these are so much better for you! They are a good side when grilling burgers or brats, too.

Everyone has their own way of fixing sweet potato fries, and mine changes every time I prepare them. The surprise ingredient is Bucktown Brown Mustard and Honey Rub from Savory Spice®. It consists of kosher salt, honey powder, crushed brown mustard, turmeric, granulated onion, granulated garlic, black pepper, cumin, and coriander. I have used this spice blend on everything, from slow cooker pork loin to Brussels sprouts! 

4 large sweet potatoes
Olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
Smoked paprika
Coarse sea salt
Freshly ground black pepper
Bucktown Brown Mustard and Honey Rub from Savory Spice
Organic maple syrup, optional

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. 
Wash potatoes, and cut into thick slices. Drizzle with just enough olive oil to coat when tossed. Add lemon juice and balsamic vinegar. Sprinkle with smoked paprika, sea salt, freshly ground black pepper and Bucktown Rub, if using. If not, add your preferred spices. Toss to coat and arrange fries in a single layer on prepared pan. 

Bake for about 15 minutes. Remove tray from oven; turn fries with a spatula. Return tray to oven and continue baking for 5 to 10 more minutes, until fries are cooked through. Remove from oven and drizzle with a little bit of maple syrup, if desired. 

© 2017 Georgia Kohart