Sweet Potato Fries

Do you like sweet potato fries?

I do!

I like the way they taste, so I eat them.

What I mean by that is my liking them is not based on pretentiousness.  I could give a handful of clams if they are "healthy for you" and taste great.  Whenever I hear someone talk about how things are healthy and taste great I can't think of a single unhealthy thing that doesn't taste great/er.  Healthy is a terrible excuse to eat something, or it's really just another way of saying I'm more sophisticated than you are because I can cram this crap in my gullet with smile on my face.

I actually like them so I eat them and I would like to share with you a recipe that Mother MuskOx makes.

RECIPE:

Gather these spices:  corriander seed, cumin, curry, powdered garlic and ground ginger.

Next skin your taters with a KitchenAid peeler, or any other brand you might have.

Here is the part Mother MuskOx is great at, seasoning to taste.  I can hardly stand to add pepper without a measuring cup, but she doesn't hesitate to eyeball anything.  After you season them to taste drizzle a bit of olive oil all over and stir it up.

After you toss your spices on preheat your oven to 450F.  Then place your taters on a baking sheet.  This one has holes in it, I know you can't see them, but it does and they are magic.  This special baking sheet does something and makes the fries crispier than a plain sheet.  We tried a regular sheet because this one was dirty and were disappointed. I don't understand, we should have washed it.

 Put these in for about 15 minutes and then flip them.  Let them cook another 10 minutes or so, until they are crispy and before they completely char.  We like em' a little dark.  Again, you'll have to learn your own oven.

Alas, David Allen Coe-slaw, avocado, sweet potato fries, and catfish.
The cadillac of fish.