Baked Sweet Potato Fries

I'm not disclosing any big culinary secret here - Sweet Potato Fries are simple and recipes are abundant. This is just how I made them. The only difference is that next time I will make more. :~)

2 large yams (I picked long, skinny ones - easier to cut into Fry Shapes)
2 to 4 T. olive oil
1/2 t. sea salt
1/2 t. freshly ground black pepper
1 t. ground cloves

Preheat oven to 375 degrees. Line a baking sheet (or two) with foil and spray generously with cooking spray.

Scrub potatoes very well. Cut in half, then into 1/4 inch strips. Place potato strips in a large bowl or plastic bag. Add olive oil and toss to coat. Add additional olive oil if necessary to ensure that each fry is completely coated. Spread into a single layer on prepared baking sheets.

Mix seasonings together. Sprinkle evenly over all potatoes. Note: It is much easier just to sprinkle salt, pepper and cloves over the potatoes, so feel free to take shortcuts.

Bake for 30 to 40 minutes, stirring every 15 minutes to ensure even cooking. If you like a crisper fry, turn on the boiler for the last few minutes. Watch closely to prevent burning. Let cool slightly before serving.

Variation: Omit cloves and add granulated garlic for a more savory fry.

Serving suggestion: Serve with Sweet 'n Creamy Dippy Sauce.

Random Factoid: When most people think of sweet potatoes, they are actually thinking of yams. Sweet potatoes have a white flesh similar to russet or red potatoes. Yams have a dark orange flesh and are those traditionally served at Thanksgiving dinner. I personally have never made "real" sweet potato fries - I always use yams. To most people, they are one and the same.