This time of year is always a bit of a blur for us. We are on the cusp where the school year transitions into the summer holiday. One set of activities is winding down just as another set is gearing up. The days become longer and our bedtime tends to get later. I was pondering what I was going to make for dinner last night when I remembered that I had sweet potatoes in the larder. That combined with leftover chicken and swiss chard from the weekend made for a quick meal that we could all eat as our schedule allowed.
As for the fries themselves, I simply cut up the potatoes and put them in the large Tupperware bowl. I then pour about 1/4 cup of olive oil over the top and sprinkle them liberally with Lawry's Seasoned Salt. I put on the lid doing the classic Tupperware lid burp, and then shake like crazy. I also prepare regular white potato fries this way too. After shaking substantially, pour the potatoes out on a cookie sheet and bake in a 400F oven for about 45 minutes.
The range of recipes for making sweet potato fries is vast, and I'm constantly amazed at the combinations and creativity of others. I often have a go at fancier variations, but always rely on my trusty crinkle cutter and Tupperware bowl to get the job done.