not soggy or greasy like those served at a restaurant
lightly crunchy outside and soft inside (the secret is the cornstarch)
spices are great and adjustable of course
don't have that orangey, pumpkin-like sweet potato taste…much more subtle
Cumin-Spiked Roasted Sweet Potato Fries
Compliments of JennaDish
from Veggie Burgers Every Which Way by Lukas Volger (super book if you like veggie burgers)
3 large sweet potatoes
2 teaspoons potato starch or cornstarch
1 1/2 teaspoons olive oil
1. Preheat the oven to 450o F. Lightly grease a large baking sheet.
2. Scrub the potatoes clean and let dry. Cut into 1/4" matchsticks.
3. Combine the potato starch, garam masala, and cumin, and toss with the potatoes. Add the olive oil and 1 teaspoon salt and toss.
4. Spread the potatoes on the prepared baking sheet. Bake, flipping twice for 25 to 30 minutes, until crispy on the outside and tender on the inside. Remove with a metal spatula and toss with additional salt to taste.