There was simply a small incident involving some burned-to-a-crisp sweet potato fries. I was determined I would make them myself instead of buying frozen ones. Healthier and cheaper, right? Somehow I missed the warning that you really should make sure all your wedges, discs, sticks, whatever, are about the same size. Maybe this is a common sense thing, but I blithely put an array of fries in the oven and then began to wonder why I started to smell something burning. I turned on a fan and pointed it at the open window. I turned on the over-the-range exhaust. What I didn't think to do was check in the oven and see that the cause of the problem was just a couple of the super thin fries. So the smoke alarm went off. I panicked, wondering what my neighbors must be thinking. When I pulled the pan out of the oven, I had an uh-oh/ah-ha moment. Most of the fries were just blackened around the edges but two truly were little black crisps. So those went in the trash and I put the fish sticks on the tray. I was scared to cook them for too much longer because the edges of the fries had looked decidedly blackened and I didn't want to set off the smoke alarm again.
Here's the recipe I used. It had a great tip about putting the a baking/cooling rack in your pan and putting the fries on top of that so you don't have to flip them. Oh, how I hate the flipping process. So I'll remember that for next time, but I think I'll be cutting my sweet potatoes more like this recipe from Our Best Bites. Hopefully that will eliminate the blackened edges. Plus, I can't wait to try the honey-lime dip.
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