This recipe takes about a half hour to make, and one large sweet potato can serve 2-3 people if it's a side. Or sometimes I'll eat a whole one by myself if I've had nothing else to eat that day.
Set the oven to 450 degrees Fahrenheit.
You can either peel the potato or leave the skin on - It adds nutrition and a nice chewy texture.
Don't worry about washing it, normally, but you can rinse it in the sink as long as you promise you'll dry it off very, very well. If it's still wet the olive oil won't coat the fries as well, which will lead to soggy fries. And then you'll be disappointed with the fries.
Cut the sweet potato in half because they're normally very large.
Now, cut a thin slice from both ends. This will eliminate little pointy ends on your fries - they're bad because they tend to burn very quickly since they slice up thinner. (Burnt sugar = nasty)
Now, take a half of the sweet potato and cut it into large slices about 3/4 inch thick. You'll then cut the larger slices into fries. Your fries should be 1/2 inch to 3/4 inch thick.
Repeat this for the other half!
Just throw them all on there.
Sprinkle a good pinch of sea salt over them, and then apply a ton of freshly ground black pepper. Chunkier gives them a nice bite.
Drizzle with olive oil (Probably about 1/4 cup.)
Now, mix it all together on the baking sheet. Make sure you're scooping the salt, pepper and oil from the bottom and mixing it in. Don't let the tastiness go to waste!
At this point you can add more olive oil if you want - just don't drown them. They should look glossy, but they shouldn't be sitting in a pool of olive oil.
Once everything's mixed, space out the fries on the baking sheet.