Since eating deep fried food accompanied with ice cold hard cider is neither healthy or an activity I can do each and every day of the week, I decided to learn how to "healthify" them, and I cut out the strongbow, when I have to.
Start with an entire bag of sweet potatoes, because if you're making them, you might as well make a lot.
Don't peel them all at once, do it one at a time and slice them as you go. Sweet potatoes get brown so fast, and the less time they are exposed to air the better.
Peel and slice into whatever size you want. I've done cubes before, they were delicious too, but I prefer fries.
Yes I do it the old fashioned way, yes I use a knife. No I don't have a fry cutter. (Want to get me one for my birthday? It's coming up)
This stage takes the longest, about a half hour.
As long as you really do cut them one at a time you'll be Golden.Plunge them immediately into a salt water bath once sliced to prevent browning. I don't know why this works, but it does. If you skip the step you'll have brown potatoes, and they won't be as wonderful.
You'll be tossing them in a little olive oil, some cinnamon, paprika, and a pinch of salt.
You want them covered in oil, and spiced with the rest. You can do it all at once or toss in oil first then the spices; whatever works best for you.
Just make sure they are covered, but not drenched.
After you've done the tossing in however many batches it takes, lay them out on the cookie sheet. Make sure they aren't overlapping at all. I usually need two cookie sheets if I do a whole bag, the more exposed to the hot air each piece is, the crispier they'll be.
Cook at 350°F for 10 minutes.
Take them out, toss them around, put them in for another 10 minutes.
Take them out again, toss them again, and put them in the oven for the final 10 minutes.