Rather than roasting whole sweet potatoes, cut them into large steak
"fries", brush (or spray) with olive oil, and season as you like (maybe
salt, pepper, and garlic). Roast on an oiled pan for 30 minutes at
475-500°, turning once. Almost as good as real french fries but much less
fat.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Erica" wrote in message
om...
Hi all,

For Passover, I often make regular roasted potatoes, just by scrubbing
and cubing some russet potatoes, tossing them with oil, salt, and
pepper, and roasting them uncovered in a 425 degree oven. This year I
was thinking of replacing the russets with sweet potatoes. However, I
am wondering if I should still roast at such a high heat, for fear of
burning the sugary sweet potatoes before they are cooked throughout.
Would, say, 375 be more appropriate?

Also, does anyone have any ideas for what to spice it up with? So far
my ideas are fresh rosemary leaves and honey, cayenne pepper, or
cinnamon/nutmeg/cloves et al sweet spices. Any of these sound good to
you? I'm open to suggestions, just keep in mind that it must contain
no dairy (kosher meat dinner), can't be too salty (my dad is a
supertaster and will complain loudly), and doesn't contain nuts (the
green veggie dish has almonds and I think it'd be redundant).

Thanks!!

--Erica