These fries from Run Fast, Eat Slow are delicious. The recipe calls to leave the skins on for additional nutrients, but you might want to peel them for pickier eaters. These are a perfect lunch when I'm home alone, although I cut the recipe in half since it serves 4 to 5 people as a side.
Sweet Potato Fries
2 or 3 large sweet potatoes
1 egg white, whisked
2 Tbsp. olive oil
1 1/2 Tbsp. curry powder
3/4 tsp. sea salt
1/4 tsp. pepper
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
Cut the potatoes into sticks 1/4- or 1/2-inch wide, keeping them as close to the same size as possible. Place the fries in a large mixing bowl, and toss with the egg white and oil. Sprinkle with the remaining seasonings, and toss until combined.
Spread fries into a single layer, not touching each other, on the sheets. Bake for 20 minutes. Flip fries over, and bake another 10 minutes or until fries are browned on the outside and soft on the inside. Serves 4 to 5.